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Vegetable Stock Mix
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Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Caramelised Red Onion
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Cooked Onion
Crème Anglaise
Dark Mexican Style Seasoning
Extra Reduced Cooked Onion
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Jamaican Jerk Style Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Open Fire Yakitori Brisket
PREP TIME: 1 hr
COOKING TIME: 3 hrs
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
3kg Beef brisket
1ltr Essential Cuisine Signature Beef Jus
125ml Soy sauce
125ml Mirin
60ml Sake
15g Brown sugar
60g Essential Cuisine Asian Korean Style Base
2 Chinese cabbage
Method...
1. Braise the brisket in the Signature Beef Jus until cooked through. Remove from the liquid, wrap in clingfilm and press overnight.
2. Strain the liquid and add the soy sauce, mirin, sake, sugar and Asian Korean Style Base. Reduce by about 1/3 or until thick and glossy.
3. Cut the cabbage into 10 equal pieces. Sprinkle with the Chicken Stock Mix. Griddle in a little butter until starting crisp and wilt.
4. Dice the beef into squares and put on skewers. Griddle on a yakitori grill until starting to crisp. Brush with the reduced sauce, whilst turning. Repeat until completely covered.
5. Serve while hot with the cabbage and the remaining sauce on the side.
