Ingredients

For The Brisket 1 kg Blackmores Wagyu Beef brisket 6 L Water 3 Cloves Garlic 1 knob Ginger 2 Valencia oranges 1 long Red chilli 1 bunch spring onion 1 stick Cinnamon 2 star anise 500 ml light Soy sauce 250 ml mushroom soy 500 ml shao hsing wine Chinese cooking wine 80 g Palm Sugar 1 teaspoon Szechuan pepper For the Foam 500 ml Kara Coconut cream 6 Kaffir Lime leaves 3 sticks Lemongrass 1 bunch Coriander root 40 ml Fish sauce White pepper 100 ml Water 80 ml spinach Water ingredients list below Spinach water 2 cups Baby Spinach Leaves 100 ml boiling Water sea salt For the Vietnamese Salad 1 bunch Vietnamese Mint 1 bunch Coriander 1 bunch chive cut into 1 inch lengths 1 bunch Dill 2 blood oranges segments and juice ½ baby Coconut sliced 20 ml baby Coconut milk 1 cup red garnet shiso 30 g fried shallots 1 teaspoon dark Palm Sugar finely grated 20 ml Ashbolt Extra Virgin Olive Oil Salt & Pepper Bringing it all together 18 Scallops 3 per person, cleaned and roe removed 6 Portions Beef brisket 1 L Master stock for reheating brisket 50 ml Ashbolt Extra Virgin Olive Oil 200 ml lemongrass foam pre-mixed with egg white and charged in foam gun Vietnamese salad

Description

For The BrisketCombine In A 10 LT Pot The Water, Ginger, Garlic, Chilli{split With Seeds} Spring Onions, Oranges{halved} And The Aromatics. Add The Light Soy, Mushroom Soy Shoa Xing Wine And Palm Sugar. Bring To The Boil, Reduce Temperature And Simmer For

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