1 minute read
Brisket Weather
You know all about surf ‘n’ turf, but it’s time to embrace a different combination — turf ‘n’ garden. Of course, we are entering salad season. Guests love to order fresh, crisp leaves from the garden while dining al fresco.
The smoke ring of USDA choice Braveheart® Brisket blends in beautifully with the dark colors of the Peak® Arcadian Salad Greens. The brisket sits atop mixed greens tossed in a Piancone® Roasted Pepper Dressing with goat cheese, tomatoes, orange, roasted red peppers, and onions from our Peak Fresh Produce portfolio.
The Mountaintop of Produce
Peak Produce is picked at the peak time for optimal taste and freshness. It then undergoes a rigorous packing process to ensure you receive the highest quality fruits and vegetables. Try Lyonnaise Potatoes as a classic Mother’s Day brunch side combining crispy russet potatoes with sweet, caramelized onions.
Peak Russet Potato 908008 | FA238
Peak Jumbo Yellow Onion 430980 | CK408
PEAK RED ONION
354007 | 19322
Excellent for raw applications and grilling
48% of consumers are interested in outdoor dining at casual operations
Datassential CC: Next-Gen Casual Dining, OCT'21
PEAK® ARCADIAN BLEND
322035 | NH166
Fully mature with multiple rich colors
Braveheart® Brisket & Peak FRESH Produce Salad
Servings: 2
Ingredients
8 oz. Braveheart Brisket, 374895 | GC588
4 C. Peak Arcadian Blend Salad Greens
½ C. Peak Red Onion, julienne and caramelized
½ C. Peak Green Bell Peppers, roasted, seeded, peeled & julienne, 867185 | 13688
6 ea. Peak Cherry Tomatoes
1 ea. Peak Orange, 482976 | HB846
4 oz. Piancone® Roasted Red Pepper Dressing
¼ C. Nature’s Best Dairy® Goat Cheese crumbled, 607259 | DV432
Method
Spray 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°F. Smoke the brisket for two hours per pound. If you want to smoke at 250° you would then smoke the brisket for one and a half per pound.
Once brisket reaches an internal temperature of 195°F 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.
PEAK CHERRY TOMATOES
423589 | FD264
Smaller and juicier than larger varieties
Toss greens with dressing and separate 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.