Roast beef brisket and mango salad

Ingredients for 4 people: 

1kg beef brisket*, 1 tablespoon of Dijon mustard, 1 teaspoon freshly ground ginger, 1 ripe mango, lemon juice, 1 teaspoon brown sugar, 4 basil leaves, extra-virgin olive oil and salt as needed and smoked Danish salt.

Directions:

Trim the meat eliminating any nerves and then rub it with the mustard and ginger. Air seal in a plastic bag and slow-cook in a thermostatic oven set at 63°C for three hours. Remove the meat from the bag, dry it carefully and rub on some extra-virgin olive oil and braze in a pan that is not too hot. If you do not have the necessary equipment, you can bake the meat in an oven at 180°C for around 40 minutes or until the inside of the meat reaches a temperature of 63°C. Let the meat sit for around eight minutes.

Peel and cut the mango into cubes, put them in a bowl and season with extra-virgin olive oil, salt, sugar, chopped basil and lemon juice.

Slice the meat into cutlets and serve with the mango salad, Sprinkle the smoked Danish salt on top and trickle over a little extra-virgin olive oil. If you like you can also serve it with a skewer of mixed vegetables and it is advisable to steam the vegetables.

*Brisket is a ‘poor’ cut of meat that is very tasty and fattier than better cuts. It is inexpensive and can be prepared in various ways.

Wine to pair 

Sovrana Barbera d'Alba Doc Batasiolo 

The color is ruby red with delicate purple hues. Mint and red fruits on the nose, with pleasant spicy flavors and delicate sensations of wood and florals. On the palate the exiting freshness of the grape blends in the alcohol evidently but absolutely enjoyable. Intense and persistent.

Production area: the DOC Barbera d’Alba territory, in Bricco di Vergne in Barolo and Tantesi in  Monforte d’Alba.

Grape variety: Barbera.

Winemaking method: manual harvest, first fortnight of the month of October. De-stemmed and fermented in stainless steel tanks for about 10-12 days. After malolactic fermentation, 30-40% of the entire mass goes into French oak barrels where it will stay for at least twelve months. The remaining will complete maturation in large Slavonian oak casks. After assembly and a further rest in stainless steel tanks for about sixty days, the wine is bottled and rests another thirty days before entering the market.

Serving temperature: 16-18°C.

Food pairing: appetizers, pasta and risotto, main courses of red and white meats, ripe cheeses. For its delicate tannic qualities it can be a pleasant surprise to accompany savory dishes based on fish.

THIS RECIPE IS OFFERED BY BATASIOLO