Tuscan Brisket

tuscan brisket
Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
8

Mouth-watering goodness best describes this brisket. A dry rub of Tuscan seasonings is preparation for the long, slow cooking process. The meat turns out tender and perfectly seasoned.

Ingredients

6 lb. beef brisket, preferably flat-cut
Salt and pepper, to taste
2 tbsp. Hungarian sweet paprika
2 tbsp. minced garlic or garlic powder
1 tbsp. crushed oregano
3 tbsp. olive oil
4 cups onions, peeled and sliced
4 cloves garlic, chopped
1 can (28-oz.) tomatoes, chopped, with juice
1 1⁄2 cups white wine
1 1⁄2 cups beef stock
2 bay leaves
1 oz. porcini mushrooms, reconstituted and chopped
2 cups sliced portobello mushrooms, sautéed
 

Steps

1. Rub brisket all over with salt, pepper, paprika, garlic, and oregano; refrigerate, covered, 6 hours, or overnight.

2. Heat olive oil in a large, deep sauté pan or flameproof casserole. Wipe seasonings off beef and brown on both sides; remove and reserve. Sweat onion and garlic in remaining oil until lightly colored. Add tomatoes, white wine, beef stock, bay leaves, and porcini mushrooms and bring to a simmer.

3. Return beef to pan, submerging it in liquid. Cover and braise until very tender, about 11⁄2 to 2 hr.

4. Slice and serve, napped with some of the sauce (reduced if necessary, to thicken) and topped with sautéed portabello mushrooms.
 

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources