Blackened beef brisket, parsnip puree, green cauliflower puree

Today was nice! Got to cook after all the paperwork that had to be done. Decided to crisp up this braised brisket that’s been sitting in the fridge. Roasted parsnip puree, sauteed cauliflower puree, kozlik’s sweet and smokey mustard and brown butter. The radish is just to further accent the mustard as well as to balance the fatty brisket. 



About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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