Beef Brisket Pizza

Ingredients

Smoked Beef Brisket 

Chimichurri Cream Cheese 

Pickled Cucumber

Beef Brisket Pizza 

Method

Smoked Beef Brisket:

1. Rub liquid smoke, salt and pepper liberally on beef brisket 
2. Vacuum seal marinated beef brisket 
3. Sous vide beef brisket at 60°C for 48 hours 
4. Cool down rapidly in ice bath  
5. Cut into cubes 2cm x 2cm 

Chimichurri Cream Cheese:

1. Chop coriander and flat leaf parsley and transfer to a bowl 
2. Add red onion, red chili and garlic, mix well 
3. Add red wine vinegar and olive oil 
4. Season with salt and pepper 
5. Allow chimichurri to stand for 2 hours before use 
6. Soften Anchor Cream Cheese and add chimichurri, mix well and transfer to piping bag 

Pickled Cucumber:

1. In a pot, prepare pickling liquid by adding white wine vinegar, sugar and thyme, bring to boil and remove from heat 
2. Soak cucumber slices in pickling liquid for at least 6 hours and maximum of 24 hours 

Assembly:

1. On a thin pizza dough, spread a layer of chipotle sauce as base 
2. Add 40g Anchor Extra Stretch+ Mozzarella and 40g Anchor Colby Cheddar Shredded Cheese  
3. Add smoked beef brisket, cherry tomatoes, caramelized onions and jalapenos 
4. Add remaining 40g Anchor Extra Stretch+ Mozzarella 
5. Bake 
6. Garnish with pickled cucumber slices and chimichurri cream cheese