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Brisket Sliders
by Chef Seth Warshaw

2nd cut brisket        1 lbs

Dried Cherry            1 ½ cup

Prepared White Horseradish   ¼  cup

Ketchup                   ¼ cup

Beef Stock              2 qt

Red Wine               ¼ Cup

Onion                     1, sliced

Carrot                     1 large

Celery                     2 stalks

Garlic                      2 cloves

Flat Leaf Parsley   3 sprigs

Thyme                    3 sprigs

Sage                      1 sprig

Micro Greens       1 container

Red Onion           1 thinly sliced

Flour                      ¼ Cup

Oil                          1 Cup

1. Heat the pan that the brisket will be browned in. Add some oil.  The pan should be just large enough to fit all the ingredients in.

2. Salt and pepper the beef on both sides, brown brisket in the pan, once browned on all sides remove from pan and  reserve.

3. Pour off some of the excess oil and in the same pan saute the celery, carrot, onion and garlic until just browned. De glaze with the wine. Add the cherries, ketchup and the stock.

4. Put the brisket back in, bring to a boil and then reduce to a simmer.  Cover.  Simmer until the brisket is fork tender. In the last 30 minutes of cooking add the herbs. 3-4 hours.

5. Once the brisket is fork tender remove it from the pan.

6. Puree the sauce in a blender or food processor until smooth, add the horseradish a bit at a time to taste, then strain.

7. Toss the red onion in the flour and fry in the oil until crispy.

8. Once the brisket has cooled down, shred with a fork.

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