Secreto Iberico
Secreto Iberico, or the pig’s secret, is a marvelous cut. It is located by the shoulder blade, almost hidden, as the name implies (Secreto => secret). It is well marbled and very juicy and tender.
Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Russian Dressing
Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.
Hollandaise sauce
Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.
Red Kale Slaw
Red Kale Slaw is a great side for brisket, pulled pork and other heavy dishes. The acidity balances the meat well.
Roasted butternut squash
Butternut squash, or pumpkin as it is sometimes called, is great for roasting in the oven. Here we give it a nice twist by rubbing it with ground cumin and cinnamon. The butternut squash resembles sweet potato a bit to color and texture.
Grilled Cote de Boeuf
Cote de Boeuf is a great cut of meat. Here we cook it with some salt and pepper. It is real simple, but with great flavor.
Zucchini salad
Here’s a fresh warm salad that goes really well with brisket, pulled pork or other sturdy dishes. The pomegranate seeds and the pumpkin seeds add texture and crunchiness.
Potato and Fennel Soup
Potato and fennel soup is a creamy, delicious soup that works just as well during fall and spring. It takes less than half an hour to make.