Chuck steak ‘on the bone'

Name: Chuck steak ‘on the bone'
Ingredients: 100 g Glucose; 200 g XO shiitake; 120 g Vending machine sugar; 30 g Shiitake; beef chuck 'on the bone'; 100 g Sol de Malaga; 100 g umami roast; 200 g Sushi vinegar

This beef chuck on the shoulder blade is without a doubt a real eye-catcher on the table.We have already pre-cooked the brisket sous-vide, making it wonderfully tender. Reheating is simple: place the brisket in an oven dish and, for example, spread it with (herb) butter, red wine jus, olive oil, or a glaze.