Fig-Glazed Lean Brisket, Cranberry Beans, Wax Beans, Wild Arugula

Mirepoix for braise
4 cups carrots
4 cups leeks
4 cups celeriac
5 cups onions
All medium dice

Rosemary and thyme
1 head garlic
2 large oxtails for braise
750 ml red wine

30 lbs lean brisket, remove bones

Sear all brisket in olive oil over high heat, sear all sides and reserve, sear oxtails and remove.

Caramelize mirepoix, add garlic and herbs, deglaze with wine and reduce to au sec

Add the brisket and oxtail, and 1.5 gallons of veal stock

Braise in a 300 degree oven for 2.5 hours

Remove oxtail and keep for other application

Portion lean brisket as desired after pressing in some of the braise liquid after straining, press with considerable weight in the refrigerator.

Reduce liquid for sauce, strain

Fig puree
30 ea figs Cut stems off figs, cover 1/2 way with water in medium sauce pot bring to
simmer
Cook 15 minutes
Puree in high speed blender

Add to reduced braise sauce to taste

Celeriac puree
3 large celeriac about 3 qts total Clean and dice celeriac
1 qt cream Cover with water, add a few garlic cloves
Simmer until tender
Puree the celeriac with the cream to get consistency of loose potato puree
Season with salt and pepper

Bean ragout
Green beans
Chicken stock
Mirepoix
Sachet of herbs

Cook the green beans until tender
Reserve cooking liquid and beans in the liquid


On pick-up, use the cooking liquid (stock) from the beans to glaze the green beans, season to taste with salt and pepper

Garnish with petite wild arugula dressed with high quality extra virgin olive oil