Italian Brisket Sub
Italian Brisket Sub
Directions
- Prepare bone broth per pouches instructions.
- Rough chop basil, oregano, rosemary and thyme. Combine granulate garlic, black pepper, paprika, and crushed red pepper. Add all spices and herbs to bone broth and simmer on low for one hour then set bone broth to the side.
- Butter both sides of sub roll and toast either in broiler or on flat top.
- Weigh out the brisket and dip it into the hot bone broth then place in toasted sub roll. Warm broccoli rabe and place atop sliced brisket. Drizzle hot honey over the broccoli rabe. Sprinkle shredded cheese over broccoli rabe and brisket and toast in broiler to melt cheese.
- Wrap sub in First Mark® 12x10 deli paper and cut in half. Place wrapped sandwich in First Mark 9x9x3 Fiber Container.
- Fill a First Mark 4oz Portion Cup with the Braveheart® Bone Broth and place in container.
Ingredients
- 1 ea. Heritage Ovens® 6-inch Sub Roll, sliced
- 5 oz. Ridgecrest® beef brisket, sliced
- 4 oz. Silver Source® mozzarella/provolone cheese, shredded
- 1/2 cup Peak Fresh Produce® Basil
- 1/8 cup Peak Fresh Produce® Oregano
- 1 oz. Flavorsmith® Hot Honey
- 4 oz. Braveheart® Beef bone broth
- 1/4 cup Roma® Garlic, Granulated
- 1/4 cup Roma® Black Pepper, Ground
- 1/4 cup Roma® Paprika
- 1/8 cup Roma® Red Pepper, Crushed
- 1/4 cup Peak Fresh Produce® Rosemary, Fresh
- 1/4 cup Peak Fresh Produce® Thyme, Fresh
- 1 lb. Nature's Best Dairy® Butter, Unsalted
- 8 oz. broccoli rabe, blanched