‘Top Chef’: Richard’s winning braised brisket of beef
Loved the dish from the ninth week of ‘Top Chef’? Make it yourself!
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Recipes from TODAY |
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Recipes from TODAY |
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Did you see Richard's flavorful braised brisket of beef, creamed spinach with star anise and potato gratin and wish you knew the recipe? Well, now you do! Start whipping up the winning comfort food dish from the ninth week and soon everyone will think you're the "Top Chef."
Serves 4-5. Prep time: More than three hours
INGREDIENTS
Braised brisket of beef
Creamed spinach with star anise
Potato gratin
Caramelized corn (for asparagus salad)
Braised brisket of beef: Season brisket with spices, salt and pepper and grill aggressively to get a good flavor. Rub with brown sugar and mustard. Wrap in aluminum foil and cook at 250 degrees for 12 to 14 hours.
Creamed spinach with star anise: Saute garlic and star anise in olive oil, add spinach and cover to allow spinach to wilt. Once spinach is wilted, remove and drain. Place spinach in meat grinder and grind; set aside. Put cream on stove and reduce by 25%, then fold in spinach. Just before service stir in butter and lemon juice.
Potato gratin: Bring cream, salt, pepper and garlic to boil. Slice potatoes thin and layer potato, cream mixture, reggiano and butter until pan is full. Bake at 300 degrees for 2 hours. Caramelize top before service.
Caramelized corn (for asparagus salad): Remove corn from cob. Saute in salt, pepper, sugar and butter until brown then add in asparagus and saute for several more minutes.
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