Ingredients
For the beef brisket:
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Red wine 100 ml
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KNORR Gluten Free Beef Paste Bouillon 2kg 13 g
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Water 750 ml
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Thyme 20 g
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Banana shallots 50 g
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Beef Brisket 400 g
For shallots and mushrooms:
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Banana shallots 150 g
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Chestnut mushrooms 200 g
For hotdog:
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Beef Hotdog Sausages 900 g
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Streaky bacon 250 g
To finish and serve:
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Hot dog roll 700 g
Preparation
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For the beef brisket:
- Rub beef brisket with KNORR garlic puree and roast in oven at 225c for 15 minutes.
- Whisk KNORR beef bouillon with boiling water.
- Cover beef in bouillon and braise with thyme and shallots for 5 hours till tender.
- Pull beef into shreds.
- Passbouillon through fine chinois.
- In a pan, reduce the red wine to one third volume and addpassed bouillon.
- Bring to boil and whisk in KNORR gravy granules for meat. Fold this through the picked beef brisket.
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For shallots and mushrooms:
- Finely slice shallots and sweat in pan for 12 minutes.
- Add sliced mushrooms and saute for 3 minutes.
- Season to taste.
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For hotdog:
- Roll the hotdog in streaky bacon and pan fry gently till it is golden, crispy all over and cooked through.
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To finish and serve:
- Warm and slice the hotdog rolls.
- Layer the shallots, mushrooms.
- Top with hotdog and braised brisket.
