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
Servings
4servings
Servings
4servings
Ingredients
  • 1lb Copper Creek Beef Brisketprecooked, cut into 1/2-inch slice
  • 3lbs Heirloom tomatoessliced
  • 42 ounce burrata balls
  • 1/2tsp salt
  • 1/2tsp cracked black pepper
  • 1/4cup balsamic syrup
  • 1cup packed fresh basil leaves
  • 1/2cup fresh baby spinach
  • 1/2cup olive oil
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®