We start cooking by splitting the skirt piece in two and separating it into vacuum bags. The remaining ingredients (olive oil, ginger, salt, oyster sauce, pepper and beef stock) are placed in each bag. All this is cooked at 72º for 12 hours. If we do not have rums, it can be cooked in a casserole dish with water in the oven at 90º for four hours.
When the cooking is finished, pour the broth created from the bags into a saucepan. We reduce the juice in the pot until we get the texture of a sauce. With the brisket out of the bags, cook it in a frying pan or on a griddle over high heat.
Termination:
Serve and add the sauce with its own reduced juice. Speaking of tastes, let everyone choose their favourite garnish: rice, asparagus or fried potato.
