Braised Braveheart® Beef Brisket Salad
Braised Braveheart® Beef Brisket Salad
Directions
- Place greens in center of the plate and layer 4 slices of beef brisket around greens.
- Sprinkle sun-dried tomatoes slices, olives, garlic, red onions and feta.
- Drizzle 2 oz Rosemary Infused Olive Oil over salad and serve.
Ingredients
- 3 tbsp Roma® Cheese, Feta, crumbled
- 6 cloves Peak Fresh Produce® Garlic, Clove(s), roasted
- 2 tbsp olive(s), Greek, pitted
- 1 cup mixed baby greens
- 1/2 Peak Fresh Produce® Pepper(s), Red Bell, roasted and sliced
- 1/4 Peak Fresh Produce® Onion(s), Red, small, shaved
- 1 tbsp Roma® Tomatoes, Sun-Dried, sliced
Braveheart Beef Brisket
Directions
- In a rondeau pan, place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned.
- Pour wine into pan in oven to deglaze. Allow to reduce by half.
- Pour stock into pan until meat is cover-ed. Bring to boil. Reduce to a simmer and cook until tender.
- Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into saute pan to warm.
Ingredients
- 3 leaves Roma® Bay Leaf(ves), Dry
- 10-15 lb Braveheart® Black Angus Beef Brisket
- 4 qt beef stock
- 3 Peak Fresh Produce® Carrot(s), chopped
- 1 head Peak Fresh Produce® Celery, chopped
- 10 Peak Fresh Produce® Garlic, Clove(s)
- 1/2 cup oil
- 2 Peak Fresh Produce® Onion(s), 1/2 inch sliced
- 1 qt red wine
- salt and pepper, to taste
Avocado Mayo
Directions
- In a blender add garlic, egg yolks* and avocado and puree.
- Slowly drizzle in oil to form mayo. Add salt and serve. Will hold for 7 days under refrigeration.
Ingredients
- 1/2 avocado(s), diced
- 4 Nature's Best Dairy® Egg(s), yolks only
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 1/2 tsp Kosher salt
- 1 1/2 cups Brilliance® Premium Oils Vegetable Oil
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
