Spanish-Korean US Beef Goroke with Onion Blossom Vinegar Mayonnaise, Soy Sauce, Smoked Jalapeño Chili & US Craft Beer Marmelade

Cut U.S. Brisket into short pieces and roast in the oven at 180°C for 8 minutes.

Remove and cook in a pressure cooker with the vegetables and spices for 25 minutes.

Then cool, separate from the bone and cut into small cubes.

Heat shallots and butter in a saucepan until onions are translucent and soft.

Add the sifted flour and mix.

Boil the milk with the spices (makes a béchamel) and pour over the onion butter mixture.

Add the diced beef and cook for another 10 minutes.

Transfer the mixture and mix in the blanched asparagus cubes.

Refrigerate for at least 8 hours.

Shape chilled mixture into croquettes of about 60 g each.

One by one, rotate croquettes in flour, egg and panko breadcrumbs.

Fry briefly at high temperature until crispy on the outside and tender on the inside.

Combine egg yolk, vinegar, mustard, sea salt, and olive oil.

Add the natural yogurt and onion flowers to taste.

Transfer to a container and refrigerate until ready to use.

Heat olive oil, onion and garlic in a saucepan until onions are translucent and soft.

Add the beer, maple syrup, balsamic vinegar and boil down to the desired consistency for about 10 minutes.

Add the jalapeño chilies and stir.

Refrigerate until ready to use.