Home Recipes Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil

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.

Featuring U.S. Beef

450 g	precooked beef brisket, cut into 1 cm cubes
1.2 l	vegetable oil, for deep frying
1.4 kg	heirloom tomatoes, sliced
4 (60 g each)	burrata balls
1/2 tsp	salt
1/4 tsp	cracked black pepper
60 ml	balsamic syrup
	Basil Oil
30 g	fresh basil leaves, packed
15 g	fresh baby spinach
120 ml	olive oil

Step 1
Heat 1.2 l vegetable oil in a 6-litre stock pot to 190 °C. 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.

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