Recipe courtesy of Industry
Beef Cakes
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- Level: Advanced
- Total: 10 hr 25 min (includes cooling and chilling time)
- Active: 1 hr 40 min
- Yield: 6 servings
- Level: Advanced
- Total: 10 hr 25 min (includes cooling and chilling time)
- Active: 1 hr 40 min
- Yield: 6 servings
Ingredients
Smoked Brisket Rub:
Smoked Brisket:
Blackberry Compote:
Pecan Syrup:
Buttermilk Pancakes:
Beef Cakes:
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Directions
Special equipment:
a smoker; post oak wood or oak wood; butcher paper- For the smoked brisket rub: Mix together the pepper, salt, garlic powder, onion powder, smoked paprika, chili powder, cayenne and cumin.
- For the smoked brisket: Preheat a smoker to 200 degrees F, if possible, using post oak wood, or if not, using oak wood.
- Spray an 8-pound trimmed brisket all over with the apple cider to create a tacky surface for the seasoning. Rub 1/2 cup brisket spice rub on one side of the brisket. Flip it over and repeat the process on the back side of the brisket. Fully rub all sides of the brisket with all the brisket rub. Let it sit at room temperature for 10 minutes.
- Place the brisket with the fat cap up, and if there is a fatter side, place the fatter side facing the fire, into the smoker; smoke for 8 hours, maintaining the heat at 200 degrees F and spraying the brisket with the apple cider once an hour to help keep the brisket moist.
- Take the brisket out of the smoker and wrap it in butcher paper, then aluminum foil; if you do not have any butcher paper, wrap it in foil 2 times. Let cool completely. (You can do this a day in advance and keep the brisket in the refrigerator; just make sure to let it cool for about 1 hour before placing it in the refrigerator.) Cut the brisket into medium dice.
- For the blackberry compote: Meanwhile, combine the blackberries, sugar, orange juice, cinnamon, vanilla, lemon juice, salt and 1/3 cup water in a saucepan over medium-low heat (around 275 degrees F). Allow the mixture to simmer for 20 minutes, occasionally stirring it with a spoon.
- Make the slurry by combining the cornstarch with 1/4 cup water in a bowl until well combined. Stir the slurry into the saucepan and mix it with the blackberry compote. Cook the blackberry compote for 5 minutes and it will start to thicken up. Remove the saucepan and let cool to room temperature.
- For the pecan syrup: Add the pecans, sugar and 1 quart water together in a medium pot. Place the pot over medium-high heat (350 degrees F). Bring to a boil. Reduce the heat to medium-low (250 degrees F). Allow the mixture to simmer for 10 minutes, occasionally mixing it with a spoon. Remove all the pecans with a strainer or slotted spoon and set aside for another use (like candied pecans). Bring the syrup back up to a simmer over medium-low heat (250 degrees F) and simmer until the syrup has reduced to about half of what you started with, about 15 minutes. Remove from the heat and cool completely. Your syrup should be a nice dark amber brown, thick, sticky and delicious.
- For the buttermilk pancakes: Combine the flour, sugar, baking powder, salt and baking soda in a bowl and mix with a whisk to incorporate.
- Combine the buttermilk, melted butter, vanilla and eggs in a separate bowl and mix to incorporate.
- Mix the wet ingredients into the dry ingredients with a wooden or rubber spatula. You only need to mix the pancake mixture 13 to 15 times; the batter will be lumpy, which is exactly what you want. Do not overmix. Let rest for 10 to 15 minutes before using it for a soft airy pancake.
- For the beef cakes: Heat up a plancha or griddle to medium heat at about 375 degrees F.
- Place the bacon on the hot plancha and cook for 5 minutes on one side, then flip and cook until crispy, 4 minutes more. Remove the bacon on a paper towel-lined plate to drain any oil. Wipe off the plancha or griddle and let it come back up to heat to 375 degrees F.
- Heat up a large sauté pan over medium-high heat at about 350 degrees F and add the canola oil. Heat up, then add the diced brisket to the sauté pan and sauté until heated, 5 minutes. Remove to the paper towel to drain any oil.
- Spray the plancha or griddle with the nonstick cooking spray. Ladle on 4 ounces pancake batter, allowing it to pool into that iconic pancake shape. Do not mess with the pancake batter once it is on the hot plancha or griddle. Let the pancakes cook until they start to have nice browning around the edges and bubbles or holes start to form around the edge and in the pancakes, 4 to 5 minutes. Flip, then cook 4 more minutes. Hold hot until ready to serve with a piece of foil covering the stacked pancakes.
- Assemble: Stack 2 pancakes in the middle of a plate on top of each other. Arrange 2 strips of crispy bacon on top in an X formation. Add 1/2 cup smoked brisket on top of the bacon right in the middle of the X. Pour 2 ounces blackberry compote on top of the smoked brisket, letting it cascade down the sides. Serve with 2 ounces pecan syrup on the side or pour it all over the stacked pancakes.
