Chocolate Braised Beef Brisket

Menu Part: 
Cuisine Type: 
15 servings

This chocolate-braised brisket is great for grilling and for a dinner menu option. Plus, it pairs well with potatoes and polenta. 


1 10-lb. brisket
8 oz. cocoa rub mix
8 oz. espresso
2 diced onions
2 lb. diced carrots
8 garlic cloves
4 celery stalks
1 bulb fennel
1 cup red wine
3 oz. tomato paste
1 gal. beef stock
1 lb. bitter dark chocolate
Salt and pepper to taste


  1. Trim extra fat off brisket. Rub down with cocoa rub. Sear beef in large pan, until brown on each side. Remove and add vegetables and garlic. 
  2. After sweating vegetables, add tomato paste for two minutes and deglaze with wine. 
  3. Add stock, espresso and chocolate. Bring to simmer, add beef back, braise in oven at 325°F for about 3 hours or until fork tender. Remove beef and allow to rest. Skim fat off liquid. 
  4. Purée braising liquid until smooth and adjust with salt and pepper to use as sauce. 
  5. Slice brisket, cover with sauce and serve with any type of potato or polenta.
Source: SODO Kitchen, Taqueria, Little Pond Sushi and Noodle Bar

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code