Slow braised Sterling Silver® Premium Meats beef brisket, charred baby leeks, chanterelles “en cocotte” and white bean purée

Slow braised Sterling Silver® Premium Meats beef brisket, charred baby leeks, chanterelles “en cocotte” and white bean purée





  • 1 pound of Sterling Silver® Premium Meats beef brisket
  • 2 stalks celery, chopped ruff cut
  • 2 each peeled carrots ruff cut
  • 1 Spanish onion, peeled and diced
  • 1 pound of veal bones
  • 1 tablespoon tomato paste
  • 5 each peeled garlic cloves whole, Christopher ranch brand
  • 1 teaspoon peeled shallot, diced
  • ½ cup leeks, chopped, whites only
  • 1 stem of fresh Thyme
  • 1 stem of fresh rosemary
  • 1 cup flat leaf parsley
  • 1 teaspoon cumin
  • 1 tablespoon of Garam Masala spice (Indian)
  • 1 gallon of cold water
  • Salt and pepper to taste


  • 1 tablespoon ground garlic powder
  • 1 tablespoon grey salt
  • 1 tablespoon onion powder
  • 1 tablespoon celery salt


  • 2 pounds of butter melted
  • 1 pinch of Chinese five spice
  • 1 pound chanterelles
  • Salt and pepper


  • 1 14.5 ounce can of white beans
  • 2 cloves garlic, chopped
  • 1 13/14 cut bacon Sterling Silver® Premium Meats brand and shaped into lardons
  • 1 teaspoon white onion, chopped
  • 1 tablespoon of Cargill Olive oil
  • 1 teaspoon chopped flat leaf parsley
  • 1 cup chicken stock
  • 1 tablespoon reggiano parmesan
  • Salt and pepper to taste

Brisket & Seasoning Instructions

  1. Ground seasoning ingredients together, rub on meat and sear.
  2. Trim the meat and season with the dry salt rub. Sear evenly on all sides, set aside to rest.
  3. Pre heat oven to 350° for 15 minutes.
  4. Rub the veal bones with tomato paste and roast until oven brown, remove scrap and place in the skillet.
  5. Place all the ingredients in the skillet with the meat as well as beef stock and cold water, let cook for 3 hours until tender, remove and strain the broth. Ensure the brisket is cooked until its internal temperature reaches 145°F as determined by an instant-read meat thermometer for medium doneness.
  6. Place the broth on the stove and reduce until thick and season with salt and pepper to taste.
  7. Pull the meat evenly and set into the broth.
  8. In a separate pan, roast the green parts of the leeks until burnt. Finely grind into a dust and use as a garnish.

Chanterelles Instructions

  1. Melt the butter, add the Chinese five spice and evenly coat the chanterelle mushrooms until soft and tender.
  2. Season to taste with salt and pepper.

White Bean Puree Instructions

  1. Sauté the onions in olive oil and bacon grease until golden brown and then puree all ingredients. Serve warm.