Wagyu Brisket Beef Wellington
INGREDIENTS
Meat
Brisket flat
High quality kielbasa
Killer Hogs BBQ Rub
String
Duxelle
4 packs of mushrooms
Pinch of fresh thyme
Pinch of black pepper
Glaze
2/3 cup of bag juice
1 cup of red wine
Herbs like rosemary or thyme
1T unsalted butter
Assembly
2 puff pastry sheets
2 egg yolks for wash
1 package prosciutto
3-5T spicy mustard
Flaky salt
COOKING INSTRUCTIONS
Serves 5-8
Prepare your Meat: Trim and season both sides of your brisket flat with your favorite rubs (I like Killer Hogs). Wrap around a high-quality kielbasa and tie.
Sous vide for 40-50 hours at 145F. Or cook traditionally low and slow until ~203F internal. Remove, pat dry, and sear using your preferred method.
Make the Duxelle: Chop mushrooms finely and cook on medium heat with nothing else added to the pan, stir occasionally. Continue cooking until moisture has disappeared (~30 min). Add a pinch of fresh thyme and black pepper.
Assembly: Roll-out and combine two puff pastries, sealing with egg wash. Add a layer prosciutto, top with a thin layer of the duxelle.
Spread a thin layer of spicy mustard on exterior of brisket, and tightly wrap in pastry.
Seal with egg yolk, and paint entire exterior in more egg wash. Top with flaky salt.
Bake for 10-15 minutes at 390F, watch closely and turn around if necessary.
Make the Glaze: Combine bag juice, red wine and herbs such as rosemary or thyme. Cook until it starts to thicken, swirl in butter.
Slice, top with glaze, and enjoy!