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.

  • 30
  • 4
  • 820
  • 45 g

Ingredients & Cooking


Basil Oil:
  • 1 cup packed fresh basil leaves
  • 1/2 cup fresh baby spinach
  • 1/2 cup olive oil


  1. Heat 5 cups vegetable oil in a 6-quart stock pot to 375°F. Deep fry beef Brisket for 2 to 3 minutes until crispy. Drain on paper towel; season with salt and pepper, as desired.
  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.
  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Brisket Flat Half Brisket

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
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