Braised Beef Brisket Salad
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
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
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
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.
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