Brisket Hash & Eggs

Brisket Hash & Eggs

Brisket Hash (Recipe) 4cups

Poached Eggs (Recipe) 8 ea

Cilantro Hollandaise (Recipe) 12oz

Ancho Powder pinch

Fresh Fruit 1 cup

Toasted Baguette 12 pieces

Place warm hash in center of plate, top with poached eggs, then hollandaise sauce and ancho powder. Garnish each plate with fresh fruit and toasted baguette.

Brisket Hash

Grapeseed Oil 4 oz

Onions, diced 1/4 cup

Garlic, minced 1 tsp

Red Peppers, ¼" dice 1/4 cup

Yellow Peppers, ¼" dice 1/4 cup

Potatoes, ¼" dice (baked) 1-1/2 cup

Smoked Brisket, ½" dice 1-1/2 cup

Veal Demi 4 oz

Cilantro, chopped 2 tbsp

Lime Juice, fresh 1/2 oz

Butter, whole 2 tbsp

Black Pepper, cracked 1/8 tsp

Sea Salt 1/8 tsp

Preheat oven to 400 degrees, coat potatoes with 2 fl. oz. oil and place on baking sheet and cook until golden. Remove and cool.

Heat remaining oil over medium heat, sautée the onions, garlic and peppers until soft but still bright, do not brown. Remove from pan and reserve. Add brisket to hot pan and cook over high heat, stirring frequently until crispy and hot, add vegetables, potatoes, veal demi, cilantro, lime, salt and pepper. Stir well and cook until heated through.

Keep hot and serve hot.

Poached Eggs

Water - 1/2 gallon

Sea Salt - 1/4 tsp

Vinegar - 1 tbsp

Eggs 8 ea.

Combine water, salt and vinegar, bring to a boil. When boiling add eggs one at a time, in batches of 4 and cook until whites are cooked through but yolks are soft and runny. Remove from water and transfer to a pan of hot water to keep them warm.

Cook remaining 4 eggs using same procedure.

Keep hot and serve hot.

Cilantro Hollandaise

Egg Yolks 4 ea

Clarified Butter 12 oz

Lemon Juice 1 oz

Tabasco Sauce 1 oz

Cilantro, chopped 2 tbsp

Sea Salt pinch

Place egg yolks in bowl and whisk in lemon juice. Cook egg yolks slowly over boiling water, add a little water if eggs become too thick. Once eggs have doubled in size, whisk leaves ribbons and are pale in color remove from heat. Slowly drizzle in the butter until incorporated then season with Tabasco, cilantro and sea salt.

Keep hot and serve hot.