Recipe for beef BRISKET – Rup Author: Maciej Walnik
The chef with impressive experience has worked with Wojciech Modest Amaro, Melissa Tamalage in Poland, England and USA. It was in the USA that his passion for BBQ, beef and street food was born. He is the owner of a new brand Burganic, which is beginning its unique on the Polish market combination of a good product and techniques so adored on the second hemisphere. All the sauces, marinades, spice mixes and carefully selected meat are prepared in his Poznan BURGANIC.
Bridge marinated in coffee and cardamom
on a 3 kg bridge
- 60 g of cereal coffee
- 60 g of salt
- 60 g of brown dark sugar
- 30 g smoked peppers
- 2 spoons of ground cardamom
- 2 spoons of ground ginger
- 40 g of fresh chopped garlic
- 60 ml oleju słonecznikowego
Method
Mix all the ingredients except oil thoroughly in the mixer. Slowly add the oil to form a paste. Then rub the bridge thoroughly and leave in the fridge for 24 hours. Using a Smoker-type grill, wander the brisket for about 5 to 7 hours. or until the temperature is 190 F (i.e. about 80 degrees Celsius inside the meat).
Maciej Walnik
