Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil - Ginsberg's Foods

Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil

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Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil
An unexpected twist to a heirloom tomato salad recipe featuring creamy burrata with crispy Beef Brisket used as croutons
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Servings
servings
Ingredients
  • 1 lb Copper Creek Beef Brisket precooked, cut into 1/2-inch slice
  • 3 lbs Heirloom tomatoes sliced
  • 4 2 ounce burrata balls
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup balsamic syrup
  • 1 cup packed fresh basil leaves
  • 1/2 cup fresh baby spinach
  • 1/2 cup olive oil
Servings
servings
Ingredients
  • 1 lb Copper Creek Beef Brisket precooked, cut into 1/2-inch slice
  • 3 lbs Heirloom tomatoes sliced
  • 4 2 ounce burrata balls
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup balsamic syrup
  • 1 cup packed fresh basil leaves
  • 1/2 cup fresh baby spinach
  • 1/2 cup olive oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 5 cups vegetable oil in a 6-quart stock pot to 375°F. Deep fry beef Brisket for 2 to 3 minutes until crispy. Drain on paper towel; season with salt and pepper, as desired.
  2. Place basil and spinach in food processor bowl. With motor running, slowly drizzle oil through opening in cover, processing until smooth. Strain oil mixture through a fine mesh strainer or cheesecloth. Cover and refrigerate until ready to use.
  3. Shingle tomatoes on large platter. Top with burrata and brisket. Season with salt and pepper, as desired. Garnish with balsamic and Basil Oil, as desired.
  4. Recipe Courtesy of BEEF It's What's For Dinner®
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