• Ingredients: 20
  • Serves: 2

Parlsey sauce with unsalted butter, all-purpose flour, whole milk, warmed, kosher salt, freshly ground black pepper, pinch of freshly ground nutmeg, chopped parsley.

Ingredients

  • 2 tbsps. unsalted butter
  • 2 1/2 tbsps. all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Pinch of freshly ground nutmeg
  • 1/2 cup chopped parsley

Brine

  • 2 quarts water
  • 3/4 cup kosher salt
  • 1 tbsp. pink curing salt, such as sel rose or Insta Cure #1*
  • 1/2 cup light brown sugar
  • 3 tbsps. prepared pickling spice
  • 2 quarts ice water
  • 1 beef brisket, with the deckle intact

Rub

  • *Available at www.sausagemaker.com

Special Equipment:

  • deep fry/candy thermometer, two 13×18-inch rimmed baking sheets, 2 wire cooling racks

For serving:

  • Equipment: Pastry brush; 1 large baking sheet; deep-fry thermometer

For the beef:

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander

Directions

  1. Step 1 In a saucepan over medium heat, heat the butter until it bubbles. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the mixture is blond in color.

    For this step you will need

  2. Step 2 Whisking continually, slowly add the milk. Bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming.

    For this step you will need

  3. Step 3 Add the salt, pepper, nutmeg, and parsley, whisking to incorporate. Season with more salt and pepper if you wish.

    For this step you will need

Nutrition information

Calories 32 Carbohydrates 2 g (1%)
Fat 2 g (3%) Protein 1 g (2%)
Saturated Fat 1 g (7%) Sodium 84 mg (3%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 6 mg (2%)