Culinary Institute of New Orleans - Braised Beef Brisket Salad

Culinary Insitute of New Orleans

Braised Beef Brisket Salad
Serves 1

1 cup Baby Mixed Greens
1/4 small Red Onion, shaved
1 tbsp. Sun-Dried Tomatoes, sliced
6 roasted cloves of Garlic
3 tbsp. Feta Cheese, crumbled
2 tbsp. Greek Olives, pitted
1/2 roasted Red Bell Pepper, sliced
2 oz. Rosemary Infused Olive Oil
4 sliced Beef Brisket

Méthode:
Place greens in center of the plate. Layer brisket sliced around greens. Sprinkle sun-dried tomatoes slices, olives, garlic, red onions and Feta. Drizzle Infused Olive Oil over salad and serve.

Braised Beef Brisket
Serves 20-30 (6 oz. portions)

1 Beef Brisket, 10-15 lbs.
2 Onions, 1/2 inch sliced
3 Carrots, chopped
1 head Celery, chopped
3 Bay Leaves
10 cloves Garlic, whole
4 qts. Beef Stock
1 qt. Red Wine
1/2 cup Oil
Salt & Pepper to taste

Méthode:
In a rondeau 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 covered. 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.

Rosemary Infused Olive Oil
Serves 4 (2 ounce portions)

1 cup Extra Virgin Olive Oil
5 stems fresh Rosemary

Méthode:
Heat olive oil in a sauce pan to 350 degress. Add rosemary and turn fire off. Allow to sit in oil for 5 minutes. Remove rosemary stems from oil and discard. Oil will keep for 7 days.