Crispy Beef Brisket and Heirloom Tomatoes with Burrato and Basil Oil
• 1 pound precooked beef Brisket, cut into 1/2- inch cubes
• 3 pounds heirloom tomatoes, sliced
• 4 burrata balls (2 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/4 cup balsamic syrup
Basil Oil
• 1 cup packed fresh basil leaves
• 1/2 cup fresh baby spinach
•1/2 cup olive oil
Directions
- 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.
- 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.
- 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.
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