Husband and wife pair, John Wong and Hazel Oh, walked away with the grand prize of $1,000 at The Weekly‘s first-ever Domestic Diva Cook-Off with their winning dish – Braised Brisket in Red Wine Shallot Sauce – made using the WMF Perfect Premium Pressure Cooker.
WATCH THIS VIDEO TOO:
Cooking Under Pressure With John Wong & Hazel Oh
They only had 2 hours to prepare and plate up their dish for the judges to taste on the day of the competition held on December 8, 2018 at OUE Social Kitchen. Interestingly (and perhaps risky too!), it was the first time that the duo had attempted to cook this dish prior to D-day.
Their gamble paid off and the couple took home the top prize that saw them snap up the hefty cash prize. For their efforts, the duo also got to keep the WMF Prefect Premium Pressure Cooker that they cooked with worth $529 and were also gifted with a WMF Atria 24 piece cutlery set worth $209.
Want to recreate the winning dish at home? You can! Just follow their step-by-step instructions here:
Braised Brisket in Red Wine Shallot Sauce
1 kg cubed beef brisket
1 tsp salt
1 tbsp ground black pepper
1 cup beef broth
1 cup red wine
1 tbsp vegetable oil
8 tbsp unsalted butter
3/4 cup finely chopped shallots
1-1/4 cups red wine
3 cups beef broth
6 fresh thyme sprigs
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp brown sugar
2 tbsp all-purpose flour
700 grams riced cauliflower
2 tbsp unsalted butter
2 cups water
1 tsp salt
For the Brisket:
1. Seasoned brisket with salt and pepper.
2. Add vegetable oil to pressure pot and brown brisket.
3. Add red wine and beef broth, bring to boil.
4. Cook for 45 minutes under ring 2.
5. Removed and shred brisket.
For the Sauce:
1. Melt 5 tbsp of the butter in a saucepan.
2. Add shallots and cook over medium-low heat until soft and translucent.
3. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
4. Separately, make buerre manié with the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add flour and mix into smooth paste.
5. Once wine mixture is reduced, sieve and return to sauce pan. Whisk in the buerre manié, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside.
For the Pureed Cauliflower:
1. Sauté the cauliflower with butter and salt.
2. Just barely cover the cauliflower with water. Boil until tender.
3. Reserve 1/4 cup of the cooking liquid for mashing or pureeing.
4. Puree cauliflower with hand blender, add cooking liquid for desired consistency.
Assemble on a plate in layers using a ring mold. Start with the pureed cauliflower first, then top with shredded beef brisket and garnish using baby kale, pomegranate seeds and sliced zucchini. Drizzle plate with the sauce just before serving.
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