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Smoked Rillettes of U.S. Beef

For the Rillettes, the beef breast is marinated and smoked similar to pastrami. The result is a modern, fine interpretation of the French classic, best served on bread with pickled vegetables.

Featuring U.S. Beef

Ingredients

2 - 2.5 kg	U.S. beef brisket
	Ingredients for the marinade:
50 g	pickling salt
30 g	cane sugar
1 tbsp.	black pepper, coarsely ground
1 tbsp.	ground coriander seed
6	garlic cloves
1	peel of half an orange
40 g	ginger, freshly grated
2 tbsp.	paprika powder, sweet
6 g	chili powder
1 tbsp.	mustard seed
50 g	pickling salt
	Later
470 g	seasoned beef fat to blend/mix

Step 1
Mix all the ingredients for the marinade to a paste, then rub the beef breast with it.
Step 2
Vacuum the beef and let it rest for 10 days.
Step 3
Then steam the meat at 90° for about 15-18 hours.
Step 4
Skim off the melted fat with the spices, put it aside and let it chill.
Step 5
Then pull the brisket.
Step 6
At the end mix the skimmed cold fat with the meat to create a creamy consistency.
Step 7
Close the jar. The beef in the jar can be kept refrigerated for about a week.

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Dinner, Lunch, Sides

Smoked Rillettes of U.S. Beef

Ingredients

Ingredients for the marinade:

Later

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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