Crispy Beef Brisket and Heirloom Tomato Salad with Burrata and Basil Oil Recipe
A refreshing and innovative salad featuring creamy burrata, vibrant heirloom tomatoes, and crispy beef brisket cubes that add a delightful crunch. Finished with a drizzle of balsamic syrup and fragrant homemade basil oil, this dish offers a perfect balance of textures and flavors for a light yet satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
Ingredients
Scale
Beef Brisket
- 1 pound precooked beef brisket, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 5 cups vegetable oil (for frying)
Salad
- 3 pounds heirloom tomatoes, sliced
- 4 burrata balls (2 ounces each)
- 1/4 cup balsamic syrup
Basil Oil
- 1 cup packed fresh basil leaves
- 1/2 cup fresh baby spinach
- 1/2 cup olive oil
Instructions
- Crisp the Beef Brisket: Heat 5 cups of vegetable oil in a 6-quart stock pot to 375°F. Deep fry the 1/2-inch cubes of precooked beef brisket for 2 to 3 minutes until they become crispy and golden. Drain the brisket cubes on paper towels, then season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of cracked black pepper.
- Prepare Basil Oil: Place 1 cup of packed fresh basil leaves and 1/2 cup fresh baby spinach into a food processor. With the motor running, slowly drizzle in 1/2 cup of olive oil through the opening in the cover, blending until the mixture becomes smooth. Strain this basil oil through a fine mesh strainer or cheesecloth to remove solids. Cover and refrigerate until ready to use.
- Assemble the Salad: Arrange the sliced 3 pounds of heirloom tomatoes by shingling them on a large serving platter. Evenly top the tomatoes with the burrata balls and crispy beef brisket cubes. Season the salad with additional salt and pepper to taste.
- Garnish and Serve: Drizzle the assembled salad with 1/4 cup of balsamic syrup and the homemade basil oil as desired. Serve immediately to enjoy the contrast of textures and fresh flavors.
Notes
- Use precooked beef brisket for convenience; ensure it is well chilled before frying to help it crisp up.
- Basil oil can be stored in the refrigerator for up to 3 days; bring to room temperature before using.
- For a milder flavor, substitute baby spinach with more basil leaves in the oil.
- Adjust seasoning after assembling to suit your taste preferences.
- Ensure the oil is at the correct temperature before frying for best crispiness and to avoid soggy brisket.