Braised food

Shredded Braised Breast Sandwich Recipe

Chef’s Notes

This dish is an amazing choice for a group of friends. After you put it in the oven, it will leave your home with amazing spelling. It’s so comforting and reminds me of the roast I ate growing up.

Technical tip: This slow ember will continue to tenderize the meat as it cooks.

Possibility of exchange: You can add potatoes, carrots or your favorite vegetables after two hours.

Preparation

For the chest:

1.

Preheat the oven to 380 F. Place a Dutch oven over medium heat for 3 minutes.

2.

Season the breast with salt, pepper and cardamom.

3.

Drizzle enough oil to coat the pan, then sear the brisket until browned. Remove beef brisket from skillet and set aside.

4.

Add the onions, ginger, bay leaf, thyme and garlic to the pot and cook until slightly softened. Add the tomato paste and cook for 3 minutes, stirring frequently. Deglaze with the red wine and let the alcohol cook for 4 minutes. Add tomatoes and broth.

5.

Cover and put in the oven for 4 hours. Take out and let sit in its liquid for 30 minutes.

6.

Place the beef brisket in a bowl and reserve the cooking juices. Use two forks to shred your brisket.

seven.

Once you have shredded the brisket, return it to the cooking liquid and add the butter.

For the coleslaw:

Put all your ingredients in a bowl and mix everything together. Season with salt to taste.

For themOrnay sauce:

1.

In a medium saucepan, add the butter and let it melt over low heat.

2.

When the butter has melted, add the flour and start whisking, taking care not to let the butter burn. Cook for 2 minutes and you’ll notice it turns pale yellow; keep whisking.

3.

Slowly add the milk in a trickle while continuing to whisk and whisk some more. Let your pan simmer over high heat then turn off the heat.

4.

Add the gouda and lemon zest as you whisk until fully incorporated. The consistency should be smooth. Season with salt to taste.

To serve:

Simmer the brisket in the cooking liquid for 5 minutes. Serve on grilled Hawaiian rolls with coleslaw and Mornay sauce and garnish with jalapeños.