Ingredients:

• 1 Kg U.S. Brisket
• 10 g salt
• 5 g freshly ground black pepper
• 2 g coffee powder
• 1 L water
• 4 garlic cloves
• 1 cinnamon stick
• 2 bay leaves
• 400 g canned cherry tomato
• 20 g dried coriander powder
• 40 g honey
• 30 ml balsamic vinegar
• 45 ml soy sauce
• 6 drops Tabasco sauce
• 20 g corn starch
• Shredded cheese (Optional)

Cornbread:

• 2 eggs
• 40 g sugar
• 50 g honey
• 800 g yogurt
• 60 g unsalted butter, melted
• 160 g cornmeal
• 100 g all-purpose flour
• 10 g baking powder
• 1 pinch of salt

Directions:

1. Season the U.S. brisket with salt, black pepper and coffee powder. Sear it in a hot frying pan on high heat for 4 minutes (2 minutes on each side).

Once the brisket is caramelized, transfer to a pressure cooker. Add the water, garlic, cinnamon, bay leaves, canned tomatoes, and coriander powder. Bring the liquid to a boil, put the lid on and cook for 1 hour.  (Alternatively, instead of using a pressure cooker, you can cook the brisket covered with aluminum foil in the oven with the water, all the aromatics, and tomatoes at a temperature of 160°C or 320°F for 3 hours).

2. Meanwhile, make the cornbread.

3. Once the brisket is cooked, remove it from the cooker (or oven) and shred it using two forks while it is still hot.

4. Discard bay leaves and the cinnamon stick. Blend the remaining liquid, using a hand blender.

5. In a saucepan, bring the cooking liquid back to a boil. Add honey, soy sauce and Tabasco sauce.  Thicken with corn starch to the desired consistency.

Cornbread:

• Preheat the oven to 190°C (or 380°F).

• Grease a 25 cm wide iron skillet with 40 g of butter and heat it in the oven.

• Meanwhile, whisk the granulated sugar and the eggs until combined and creamy. Add honey, yogurt, and butter in a bowl, then incorporate the cornmeal, flour, baking powder and the salt.

• Remove the skillet from the oven and pour the cornbread batter in it. Bake for 20 to 25 minutes or until the bread is cooked and golden brown at the base.

Source: www.amfime.com