A new recipe submission from Chef Steve Salle at US Foodservice San Francisco!
Using the Stock Yards Choice Beef Brisket, Deckle Off Boneless, USPN # 261370 Packed 5/12 Lb per case. This product is extra lean. The inside lean surface is trimmed so that the cut is practically free of fat.
4.5 Lb Hickory Flavored BBQ sauce
1 oz Pureed canned chipotle pepper in adobo sauce
4.5 Lb Fully cooked smoked Brisket Thinly sliced
2 cups slaw dressing
Tortilla Strips
24 4" baked biscuits
In Rondo combine bbq sauce and chipotle pupper puree. Heat until hot stirring occasionally. Ad brisket and heat again stirring gently.
Yields 6 cups
For each serving to order: Split biscuit in half. Place biscuit bottom on serving plate. Toss 1/2 cup slaw and 1/2 oz tortilla stips with 1/5 oz dressing. Place on biscuit bottom. Top with 2/3 cup bbq brisket. Place top and serve immediately.
No comments:
Post a Comment