KETO

Pumpkin and Brisket Salad

Salads | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe provided by a popular American restaurant.

Ingredients

Pumpkin - 5.3 oz
Spinach - 1.4 oz
Chicken Egg - 1 piece
Unagi Sauce - 1 fl oz
Olive Oil - 0 fl oz
Meyer Lemon Juice - 0 fl oz
Ocean salt - 0.1 oz
Chopped almonds - 0.5 oz
Smoked Brisket - 3.5 oz
Demi-Glace Sauce - 0.5 oz

Step by Step guide

Step 1

Brisket is a marbled beef cut. For smoked brisket, use a piece weighing 6.5 kg, trim some fat, coat it with 150 grams of Dijon mustard, then roll it in 180 grams of ground black pepper, 100 grams of sea salt, 10 grams of sweet paprika, 20 grams of granulated garlic, 5 grams of ground coriander, 8 grams of ground cumin with a sprig of fresh thyme, and let it rest in the refrigerator for 24 hours. Then smoke it on alder wood chips for 6 hours until it reaches a temperature of 70–167°F, and then wrap it in foil and hold it at a temperature of 85–90 degrees for 4 hours without smoking. Allow it to cool and portion into 100-gram servings with 15 grams of unagi sauce and 15 grams of demi-glace sauce for juiciness.

Step 2

Peel the pumpkin, chop it into medium cubes, salt it, and steam for 20–25 minutes at a temperature of 100 degrees.

Step 3

Boil the egg in boiling water for 5 minutes and then cool it quickly under cold water (result: the yolk should be slightly runny).

Step 4

Boil the almonds in boiling water for 2 minutes, cool them, remove the skins, dry them, and roast in olive oil until golden brown, lightly salt.

Step 5

Wash the spinach, remove large stems, and chop coarsely, add the warm cooked pumpkin, dress with unagi sauce, olive oil, and lemon juice, place the warmed brisket coated in unagi and demi-glace, tear it slightly, and garnish with chopped almonds, halved egg, and finely chopped dried olives.