Featured Recipe July 27, 2012

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From Chef Michael R. Shikany

1 Brisket


  • Heritage Farm Brisket – 3 Pounds
  • Gingembre Liquor – 1 Bottle
  • Coconut Milk – 2 Cans
  • Veal stock – 2 Quarts
  • Thyme – ½ Bunch
  • Tomatoes – 4 Chopped
  • Bay leaf – 5
  • Pink Peppercorn – 1 Tablespoon
  • Shallots – 10 Chopped
  • All Purpose Flour – 1 Cup
  • Spring Roll Wrappers – 30
  • White Pepper
  • Sea Salt
  • Eggs – 3
  • Canola Oil for Frying



Heat the oven to 325 degrees on convection bake. On medium heat Veal stock and Gingembre liquor in a large sauce pot. Trim extra fat off the whole brisket. Sage the meat with flour and season with salt and white pepper. In a large roasting pan on high heat brown the meat on all sides. Remove from the pan and set aside. Add the shallots to the pan and brown remove from pan and set aside. Pour half of the stock into the roasting pan and with a wooden spoon deglaze the sucs on the bottom of the pan.

Place the brisket, shallots, chopped tomatoes, thyme, pink peppercorns, bay leaf, coconut milk and the remaining veal stock into the roasting pan. Make sure that the brisket is covered by the braising liquid. Braise the brisket at 325 degrees for 6 hours. Remove the brisket from the oven, transfer the brisket to a large sheet pan and let cool. Strain the braising liquid through a fine chinois and place back on the stove at medium heat and reduce by ¾. Turn heat to low and keep warm for service. Once the brisket is cool shred with your fingers. Season with salt and white pepper and place in the refrigerator.


2 Pickled Daikon


  • Rice Vinegar – 1 ½ Cups
  • Mustard Seed – 1 Tablespoon
  • Chili Flakes – 1 Tablespoon
  • Water – 2 Cups
  • Cider Vinegar – 2 Cups
  • Dry Mustard – 1 Teaspoon
  • Lemons – 2 Juiced
  • Bay leaf – 1
  • Clove – 2
  • Sugar – ½ cup
  • Kosher Salt – 1 ½ cups
  • Daikon Radish – 1 Large



While the liquid is cooling peel and julienne the daikon radish. Rinse and dry. Place the julienned daikon in two quart containers and cover with the pickling liquid. Place in the refrigerator for one week.

3 Remaining

Remaining Ingredients Required

  • Baby Bok Choy – 2 Heads
  • Apple wood smoke
  • Polyscience Hand Smoker
  • Shiso Leaf – 1 Bunch / Julienned
  • Mae Ploy – ½ Bottle
  • Gelatin Sheets – 3



Mae Ploy Gelee: In a small sauce pan heat the Mae Ploy to a simmer. In a mixing bowl bloom the gelatin sheets. Take the Mae Ploy off the stove and ring out the gelatin sheets and incorporate to the Mae Ploy with a balloon whisk. Once incorporated place in silicon form sheets and chill in the refrigerator for at least two hours.

Spring Rolls: On a flat cold surface with AP flour lay out the spring roll wrappers. Place three pieces of shredded brisket, Shiso leaf, pickled Daikon & smoked Bok Choy a little bit off center (season with salt and pepper). Make an egg wash with two tablespoons of water and two eggs. Brush the sides of the spring roll wrappers and roll. Set aside on a well floured sheet pan. In a deep fryer or large rondeau add the required amount of oil to submerge 5 to 8 spring rolls at a time. Heat to 370 degrees and fry for five minutes or until golden brown. Remove from oil and place on a paper towel.

Remaining: Julienne the baby Bok Choy and blanch in salted boiling water for thirty seconds. (shock in ice bath and dry). Julienne Shiso Leaf and wrap in a wet paper towel. Spread the blanched bok choy out on a half sheet pan and cover with saran wrap. Cut a small while in saran wrap insert hand smoker tub and smoke one pinch of apple wood smoke in hand smoker.

4 Serve

On a rectangle serving plate, cut one spring roll on a bias and cross. Ladle a small amount of the coconut milk reduction into a ramekin or sauce bowl. Spoon or form onto the plate a portion of the Mae Ploy Gelee and serve with your favorite chop sticks!

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