Smoked Veal Brisket w/ Mushroom Marsala Sauce
You'll enjoy the mouth-watering, delicious taste of this Brisket Veal topped with Marsala Mushroom Sauce. While simple, this recipe's flavor will pack undeniably good flavors that you have to try.
1 veal brisket
1/2 cup Malden salt
1/2 cup crushed pink peppercorns
1/2 cup hardcore carnivore black
12 Oz Cremini mushrooms sliced
3 shallots diced
5 garlic cloves minced
1 bunch fresh thyme
1 cup mushroom broth
1/2 cup Marsala wine
1/2 cup butter
1. Preheat smoker with Royal Oak Charcoal and set at 275 degrees. Set bridget fat side up and close the lid. Smoke until reaches internal temperature in the thickest part of 195 to 200 degrees.
2. Clean fat and sinew from brisket. Season fat side liberally with salt and peppercorns. Season underside with hardcore carnivore black rub.
3. While brisket is smoking, cook mushrooms, shallots, and garlic in 1 Tbs butter until just cooked through. Deglaze with Marsala wine and reduce liquid by 1/2. Add mushroom stock and thyme, then simmer 15 minutes. Stir in remaining butter.
4. Slice brisket and pour sauce over top. Serve.
Courtesy of: Chef Mike Johnson