Brisket Birria
At The Hideaway which opened in Beverly Hills, Calif., this summer, executive chef Alex Moreno seasons USDA Prime beef brisket with salt and pepper and cooks it in sous-vide for 36 hours. Then he collects the broth from the vacuum-sealed bag and uses that as the consommé that is typically served with birria.
Separately, he wraps Maui onions in foil with thyme, bay leaves, salt, and pepper and roasts them slowly, but not so much that they lose their texture.
He makes a paste of onions, garlic, ginger, cloves, allspice, vinegar and four types of chile: California, guajillo, arbol and morita.
At service, he pan-sears the brisket fat-side down, removes, it, slices it and then adds the onion, deglazes it with the brisket broth, seasons it with salt and pepper, and garnishes it with cilantro.
He puts the paste on a hot cast-iron pan, which is brought sizzling to the table where the brisket, onions, and broth are added.
Price: $38