These people are incredible. Corned Beef Brisket. Throw out what you normally think of when you hear those words. Chef Pemoulie takes a brisket cut and ages it with an asian spice rub that tints the edges of the meat with a crimson tinge, like Chinese pork, then steams it to perfection. The fat is virtually completely rendered out and the deckle, the prized inner layer of the cut, is as tender and light as a souffle. He rests slices of this on top of a pile sweet and sour pickled red cabbage, saurkraut with an asian twist, and finally douses the succulent mound with a sweet and salty asian sauce and coarsely chopped peanuts.
Any old schoolers who dis this idea would stop as soon as they tasted it. The vegtables have depths of flavors and are just crunchy enough to add the right musical sound in your mouth as the beef melts like ice cream.
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