Brisket & Egg Recipe
In-house butchered meats seared in a compound butter with herbs, citrus and fat from the brisket itself, paired with seasonal root vegetables and a goat cheese mustard sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Compound Butter
In a small bowl, mix together the compound butter, minced garlic, thyme, rosemary, and citrus zest. Set aside.
- 2
Sear the Brisket
Heat olive oil in a large skillet over medium-high heat. Season the brisket with salt and pepper on all sides. Sear the brisket until browned on all sides, about 4-5 minutes per side.
- 3
- 4
Roast the Vegetables
While the brisket is resting, preheat the oven to 400°F (200°C). Toss the seasonal root vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and caramelized.
- 5
Make the Goat Cheese Mustard Sauce
In a bowl, mix the goat cheese with Dijon mustard until smooth. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Slice the brisket and serve it on a plate with roasted root vegetables and a drizzle of the goat cheese mustard sauce on top.