Braveheart® Brisket Salad
Braveheart® Brisket Salad
Directions
- Spray the raw brisket with pan spray on all sides. Generously coat all sides of the brisket with rub. Wrap and refrigerate overnight for best flavor transfer.
- Set smoker to 225° smoke the brisket for two hours per lb. If you want to smoke at 250° you would then smoke the brisket for one and a half per lb. Once brisket reaches an internal temperature of 195° remove from smoker and let rest for 30 minutes at room temperature. With carryover cooking the brisket will reach an internal temperature of 205°.
- Carve the brisket against the grain to yield an 8 oz. portion.
- Toss greens with dressing and sperate on two chilled plates.
- Portion onions, tomatoes, and peppers atop each salad.
- Place three to four slices of brisket on top. Sprinkle with goat cheese crumbles then serve.
Ingredients
- 1 8 oz Braveheart® Black Angus Beef Brisket, smoked and sliced
- 2 cups Magellan® beef rub seasoning
- 1 ea Brilliance Pan Spray
- 4 cups Peak Fresh Produce® Arcadian Blend Salad Greens
- 1/2 cup Peak Fresh Produce® Onion(s), Red, julienne, and caramelized
- 1/2 cup Peak Fresh Produce® Pepper(s), Green Bell, roasted, seeded, peeled and julienne
- 6 ea Peak Fresh Produce® Tomato(es), Cherry, sliced into wheels
- 1 ea Peak Fresh Produce® Orange(s)
- 4 oz Piancone® Roasted Red Pepper Dressing
- 1/4 cup Nature's Best Dairy® Cheese, Goat, crumbled
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
