Provenir beef brisket dry rubbed coffee and spices then slow cooked real beef stock
About Provenir
Provenir is a multi-award winning, 100% Australian owned company devoted to producing the best meat possible. Dedicated to innovation, sustainability & community, Provenir partners with regenerative farmers to create premium quality, highly nutritious beef products.
Provenir’s Mission
Provenir was founded in 2017 on the belief that the best quality beef comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Until now, all stock processed in Australia was done so at a fixed abattoir, often after live transport over long distances and experiencing an unfamiliar environment. In our view, this system is flawed in that livestock are put through unnecessary stress prior to processing.
This is not only bad for animal welfare and our farmers, it can also negatively affect the eating quality of the meat. The founders of Provenir we knew there had to be a better way.
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This dish was created in the Ducks many moons ago, and it’s been a crowd favourite ever since its inception. A lovely caramelised flavour comes from the coffee and spice, and the meat is fall to pieces tender as we slow cook it to perfection…
Mark LaBrooy
Chef Series – Coffee Rubbed Pulled Beef Brisket
Serving Suggestions
Classic Sliders
Pair with a potato salad, salt baked sweet potato, pickled anything, soft white bread rolls, and zesty chimmichurri.
Corn Tortillas
Corn tortillas with natural yoghurt, cabbage slaw, pickled cucumber, pickled jalapeños, grated cheddar, and a squeeze of lime or lemon juice
Mark LaBrooy
Mark LaBrooy has been cooking since he was 18. After completing his apprenticeship at globally acclaimed Tetsuya’s Mark spent seven years travelling, with two of those years working as Sous chef at Josef, a fine dining restaurant in Zurich.
Mark’s global travels exposed him to a world full of flavours; he learned about spices and developed his palate. The trip also signalled the beginnings of the Three Blue Ducks restaurant group, which he co-founded with his mates Chris Sorell and Sam Reid.
While backpacking in Morocco, in between fried sardines and perfect surf breaks, the three conjured up the idea of opening a café. On what was meant to be a brief visit back to Sydney, they checked out at an old chicken shop in Bronte, signing the lease agreement later that day, and the original Three Blue Ducks instantly became a local favourite.
A born leader with a strong character, Mark is a modern-day hunter gatherer who enjoys free diving for rock lobster, spear fishing for kingfish, and bow hunting wild deer. Mark believes in valuing the whole animal, and always uses 100% of the animals he harvests.
Now with multiple venues across Melbourne, Sydney and Byron Bay, Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love. Mark is a co-founder of the Three Blue Ducks restaurant group, which has venues in Melbourne, Sydney and Byron Bay. Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love.
