Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil
This refreshing heirloom tomato salad recipe features creamy burrata and an unexpected twist with crispy Beef Brisket used as croutons.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Basil Oil:
Preparation
-
Step 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.
-
Step 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.
-
Step 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.
Nutrition Information
817 Calories
19.9g SAT FAT
45g PROTEIN
4.6 mg IRON
7.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/2 cup brisket, 8 slices tomatoes, 1 tablespoon balsamic, 1 tablespoon Basil Oil: 817 Calories; 549 Calories from fat; 61g 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 NE 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.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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