Another edition of the Top Eats Series was recently held at The Maya Kitchen Culinary Center. On spotlight was Vicky Rose Pacheco, Executive Chef of Manila’s 1771 Group of Restaurants. Her latest project is Flatiron, a bistro-style establishment in Uptown Place Mall Bonifacio Global City which offers down-home comfort food like steaks, burgers and pizzas.
In the Maya cooking demo, Chef Vicky Rose graciously shared her recipes and techniques for whipping up some of her resto’s bestsellers like the Flatiron Brisket 6 which is slow-cooked in aromatics for six hours, Pizzaiola Pasta, Chicken Piccata and Manhattan Fish Chowder.
We are gladly reprinting the beef brisket recipe here to help cooking enthusiasts with their menu for Noche Buena. We have tasted this and it’s sure to please the palate, especially the family’s avid meat-eaters.
FLATIRON BRISKET 6
2 kilos beef brisket, whole
20 grams sea salt
10 grams freshly ground black pepper
40 grams MAYA All-Purpose Flour
60 ml palm oil
– Pat the whole slab of meat and dry with paper towels. Mix together salt and black pepper and rub all over the meat. Use a strainer and dust all sides of the meat with flour.
– Heat up the griddle with oil and brown the meat on both sides using medium high heat. Transfer meat to dutch oven or roasting pan with cover.
– Next: prepare ingredients for the sauce:
60 grams garlic, chopped
32 grams celery stalk, chopped
1 piece bay leaf
80 grams red onions, chopped
1.1 liter red wine
2 liters purified water
80 ml soy sauce (silver swan)
80 ml Chinese black vinegar
39 ml superior soy sauce
25 grams white sugar
8.5 grams sea salt, as desired
In a big stock pot, brown the garlic. Add celery, bay leaf and red onions and cook for 5 minutes on low heat until wilted. Pour the wine and increase the heat, deglaze and let the wine be absorbed.
Add together the following remaining ingredients and bring to a boil:
50 grams leeks, trimmed
20 grams red onion
50 grams carrots
50 grams celery, whole, trimmed with leaves intact
– When mixture starts to boil, add thevegetables (leeks, red onion, carrots and celery) and simmer for 20 minutes. Pour onto the meat. It should be halfway at least. Cover the roasting pan with its lid and place in the oven at 300°F or 150°C. Turn the meat every 90 minutes so that a crust will not form.
To check doneness: Take out a small piece of meat from each slab and taste. Check if easy to chew. It’s not enough to find out if it is fork tender.It will take 6 hours of cooking or more. Let the meat cool in the sauce before slicing it.