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For the beef brisket:

For shallots and mushrooms:

  • Banana shallots 150 g
  • Chestnut mushrooms 200 g

For hotdog:

  • Beef Hotdog Sausages 900 g
  • Streaky bacon 250 g

To finish and serve:

  • Hot dog roll 700 g
  1. 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.
  2. 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.
  3. For hotdog:

    • Roll the hotdog in streaky bacon and pan fry gently till it is golden, crispy all over and cooked through.
  4. To finish and serve:

    • Warm and slice the hotdog rolls.
    • Layer the shallots, mushrooms.
    • Top with hotdog and braised brisket.