Brisket with Wasabi and Cauliflower Puree
Prep time 15 minutes
Cook time 20 minutes
3x 100g portions slow roasted beef brisket
1 cauliflower head, florets broken
500mls Ashgrove non-homogenised milk
3-4 tbsp Pukara olive oil
Pinch of Tasman sea salt
1 cos lettuce, leaves broken off and washed
1 tsp grated Shima wasabi root
Baby purple carrots, parboiled and thinly sliced on a mandoline
Step 1 In a pot over medium heat, add cauliflower florets, olive oil and a pinch of salt. Saute for 5-10 minutes or until colour starts to form. Add milk and simmer until cauliflower is soft. Add wasabi and use a stick blender to form a puree.
Step 2 Place brisket into a pan over medium heat, char for approximately 3 minutes on each side. Remove and allow to rest for a minimum of 5 minutes. Add cos lettuce leaves, and char until colour starts to form.
To serve, place cauliflower puree onto the bottom of a plate, top with brisket, lettuce leaves and sliced carrot.