Braveheart Beef Brisket
Braveheart Beef Brisket
Directions
- In a rondeau pan, place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned.
- Pour wine into pan in oven to deglaze. Allow to reduce by half.
- Pour stock into pan until meat is cover-ed. Bring to boil. Reduce to a simmer and cook until tender.
- Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into saute pan to warm.
Ingredients
- 3 leaves Roma® Bay Leaf(ves), Dry
- 10-15 lb Braveheart® Black Angus Beef Brisket
- 4 qt beef stock
- 3 Peak Fresh Produce® Carrot(s), chopped
- 1 head Peak Fresh Produce® Celery, chopped
- 10 Peak Fresh Produce® Garlic, Clove(s)
- 1/2 cup oil
- 2 Peak Fresh Produce® Onion(s), 1/2 inch sliced
- 1 qt red wine
- salt and pepper, to taste
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
