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.
Nutrition information per serving: 817 Calories; 549 kcal Calories from fat; 61 g Total Fat; 19.9 g Saturated Fat; 0 g Trans Fat; 3.9 g Polyunsaturated Fat; 29.7 g Monounsaturated Fat; 139 mg Cholesterol; 513 mg Sodium; 23 g Total Carbohydrate; 4.5 g Dietary Fiber; 45 g Protein; 291 mg Calcium; 4.6 mg Iron; 1133 mg Potassium; 0.3 mg Riboflavin; 5.9 mg Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 333 mg Phosphorus; 7.4 mg Zinc; 26.5 mcg Selenium; 139.8 mg Choline;