Bill Milne

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Smoked Brisket with Cornbread Puree, Baked Bean Noodle & Coleslaw

Moto, Chicago, Richie Farina - July 22nd, 2014

Cornbread:

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups masa
  • 3 cups cornmeal
  • 1 Tbsp. baking powder
  • 1 Tbsp. salt
  • 1/4 lb. unsalted butter, melted
  • 4 lg. eggs
  • 1 lg. egg yolk
  • 2 cups buttermilk
  1. Mix dry ingredients together in bowl; reserve.

  2. In mixing bowl with whisk attachment, add butter, eggs, egg yolk, and buttermilk; whisk to combine; at low speed, add dry ingredients in batches; pour batter onto parchment paper–lined tray; bake in preheated 325˚F oven for 20 to 25 minutes; remove from oven; cool at room temperature; crumble; place back on tray; dry out for 20 minutes.

Cornbread puree

  • 4 cups corn stock
  • 1/4 lb. unsalted butter, melted
  • 1 Tbsp. salt

Puree reserved crumbled cornbread, corn stock, butter, and salt in blender on high speed; strain through chinois; reserve, keeping warm.

Baked bean puree:

  • 3 cups scarlet runner beans, soaked overnight in water
  • 6 cups water
  • 6 slices bacon
  • 1 onion
  • 1 head garlic
  • 1 Tbsp. chili powder
  • 1/4 cup whole grain mustard
  • 1/4 cup tomato paste
  • 4 cups vegetable stock
  • 10g Ultra-Tex 8

Place all ingredients except stock and Ultra-Tex in hotel pan; bake in preheated 275˚F oven for 4 hours, stirring occasionally; remove from oven; cool; puree 2 cups beans with vegetable stock in blender; mix in Ultra-Tex; transfer to piping bag; reserve in refrigerator.

Coleslaw:

  • 1 head green cabbage, shredded, seasoned, and drained overnight
  • 1 head red cabbage, shredded, seasoned, and drained overnight
  • 2 carrots, shredded
  • 1 cup mayo
  • 5 Tbsps. salt

Place cabbages and carrots in mixing bowl; add mayo and salt; reserve.

Brisket:

  • 1 lg. brisket, fat trimmed off
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1 cup salt
  • 1/4 cup chili powder
  • 1/8 cup black pepper, freshly ground

Season brisket with all spices; smoke in smoker for 6 hours; transfer to preheated 200˚F oven; bake 4 hours; remove; reserve.

Assembly:

  • Liquid nitrogen
  1. Pipe reserved baked beans into Dewar with liquid nitrogen to create a noodle.

  2. Spoon cornbread puree onto bottom of plate; place coleslaw and brisket on top; top brisket with cold baked bean noodle.