Herb roasted brisket
At Manna Cafe, a new restaurant in the Beverly Grove neighborhood of Los Angeles, chef Brian Hill uses this meat in a number of dishes, including kimchi fried rice, beef noodles soup, and the sandwich pictured which is by far the customers’ favorite. He rubs whole brisket with a purée of rosemary, sage, basil, parsley, fennel seed, lemon zest, anchovy, garlic, and olive oil. He then spreads Dijon mustard on it and lets it cure in the fridge for four days.
Then he roasts it with a bottle of Syrah wine and 40 cloves of garlic, basting it often and adding stock as needed. Then it’s cooled.
For the sandwich, he slices it thinly, warms in and places it between two slices of country sourdough bread that has been crisped in beef fat. He spreads it with a green apple slaw made with crème fraîche, horseradish, green serrano chile hot sauce, and whole grain mustard.
It’s served with a side of warm defatted pan jus.
Price: $19