INGREDIENT:
6.5 kg of beef breast with a slice of fat on top (14 pounds)
2 tablespoons olive oil
120 g chopped onions
Beef Broth (4 cups)
(12 oz)Of brown type stout beer
(3/4 cup + 2 teaspoons) of bourbon
Soy sauce (1/4 cup)
2 Roman tomatoes
1 large carrot
1 tablespoon of balsamic vinegar
6 large stalks of thyme
3 stalks of celery
3 heads of garlic
Peach jam (1/2 cup)
1 tablespoon and 1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon of smoked paprika
1/8 teaspoon cinnamon
Salt and pepper
how to prepere:
Mix salt, pepper, smoked paprika and cinnamon
Rub the beef chest vigorously with this mixture
Put in covered refrigerator for 2 hours
Remove from the fridge and leave at room temperature for 1 hour
Preheat the oven to 162 ° C (325 ° F)
Meanwhile, heat 1 tablespoon of olive oil in a large pot that goes to the oven
Make 5-6 minutes fat breast down, then cook on the other side 3 minutes
Put in a plate, without stinging the meat (no fork, tongs or a spatula)
Lower the temperature to medium, add the other tablespoon of oil, chopped onion and garlic
Grill for 5 minutes
Add beef broth, beer, bourbon, brown sugar, soy sauce, thyme, chopped celery, chopped tomatoes, chopped carrot and balsamic vinegar
Put the beef breast in the pot, cover and put in the oven
After 4:30, remove the dish from the oven
Remove the meat with a spatula
Strain the broth, and boil lightly for 15 minutes
Slice the beef chest about 5 mm every cm
Take 6 cl of the cooking juice, and put it in a blender
Add peach puree and bourbon
Mix and season
Return the meat to the pot
Put the oven in grill mode, and pour 4 tablespoons of the frosting on top
Grill 5 minutes, watching
Slice the meat, pour the cooking juice and distribute the remaining frosting before serving
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