Recipe detail

Remove the coarse fat and sinews from the beef brisket.
Create a marinade from apple juice, Worcestershire sauce, and soy sauce and inject it into the
beef brisket, evenly distributed.

Rub the meat well with mustard and sprinkle with salt, pepper,
and garlic. Place in a vacuum bag and vacuum seal tightly.

Place the meat on a rack and sous vide cook at combi steam
72°C with 50% fan speed for 24 hours.

The cooking time can be extended depending on the desired consistency. The meat should be tender yet sliceable. Unpack the meat and place it on a grill plate. Please collect the meat juices from the bags.
Mix these with BBQ sauce to create a mop sauce and brush the
meat with it. Crisp the meat in hot air at 130°C for one hour,
“mopping” every 15 minutes.

Then quickly chill and portion into thin slices for further use.

Caramelize the red onions with butter and brown sugar,
de-glaze with balsamic vinegar and reduce slightly.

Slice the Camembert.

Completion of the burger:

Toast the burger buns and spread BBQ sauce on the insides.

Top the meat with onions and a slice of Camembert
and regenerate in combi steam at 130°C with 30% humidity for 2 minutes.

Cover the bottom of the bun with romaine lettuce, place the
heated meat on top. Add cranberries and wild herb salad,
and close with the burger top. Secure with a skewer and serve. Truffle fries, wedges, sweet potato fries,
etc. go well with this…