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Smoked Beef Brisket Salad
RecipeBeef Cuts
Smoked Beef Brisket Salad
Thin slices of smoked beef brisket layered on top of mixed greens tossed with oranges and red bell peppers. Served with a papaya vinaigrette and sliced red onions.
Yield: 24 servings
Papaya Vinaigrette: 
1. Combine vinegars, basil, chives, cilantro, parsley, tarragon, lemon juice, garlic, thyme, salt and pepper in 4-quart mixing bowl. Beat with electric mixer on medium speed 5 minutes.

2. While continuing to beat, slowly add olive and peanut oils. Add papaya; mix just until blended. Cover and refrigerate until serving time.

NOTE: It is necessary to use a mixer in preparing dressing to keep natural light color. Using blender or food processor will result in an unappetizing green dressing.
Balsamic vinegar1 cup
White vinegar1 cup
Fresh basil leaf, minced3 tablespoons
Fresh chives, minced3 tablespoons
Fresh cilantro, minced3 tablespoons
Fresh parsley, minced3 tablespoons
Fresh tarragon, minced3 tablespoons
Lemon juice3 tablespoons
Garlic, minced2 tablespoons
Fresh thyme, minced2 tablespoons
Salt2 1/2 teaspoons
Cracked black pepper2 teaspoons
Olive oil2 2/3 cups
Peanut oil1 2/3 cups
Papaya, peeled, seeded and pureed1 1/4 pounds
3. For each serving: Toss 2 ounces each endive and escarole with a #30 dipper (2 tablespoons) Papaya Vinaigrette; plate. Arrange 1-1/2 ounces each bell pepper and orange segments around salad.

Arrange 3 ounces brisket over salad. Ladle #24 dipper (2-2/3 tablespoons) over brisket. Garnish with 3/4 ounce onion rings.
Belgian endive, torn into bite-size pieces3 pounds
Escarole, torn into bite-size pieces3 pounds
Red bell pepper, julienned2 1/4 pounds
Orange segments2 1/4 pounds
Smoked Beef Brisket, chilled and thinly sliced4 1/2 pounds
Red onion rings1 1/8 pounds

Nutrition information per serving: 676 calories; 54 g fat(9 g saturated fat; 25 g monounsaturated fat); 83 mg cholesterol; 309 mg sodium; 19 g carbohydrate; 6.3 g fiber; 31 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 2.1 mg vitamin B12; 3.6 mg iron; 29.8 mg selenium; 7.6 mg zinc; 126.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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