Last fall, Alex Moreno, executive chef of this restaurant in Beverly Hills, Calif., seasoned USDA Prime beef brisket with salt and pepper and cooked it in sous-vide for 36 hours. Then he collected the broth from the vacuum-sealed bag.
Separately, he wrapped Maui onions in foil with thyme, bay leaves, salt, and pepper and then slowly roasted the, but not so much that they lost their texture.
He also made a paste of onions, garlic, ginger, cloves, allspice, vinegar, and four types of chile: California, guajillo, arbol and morita.
At service, he pan-seared the brisket fat-side down, removed, it, sliced it, and then added the roasted onions to the pan. He deglazed it with the brisket broth, seasoned it with salt and pepper, and garnished it with cilantro.
He put the paste on a hot cast-iron pan, which was brought sizzling to the table where the dish was assembled. It was $38