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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.