Chopped Beef Brisket Steak

Serves 6

16 oz. fine-ground Certified Angus Beef ^® brisket, trimmed
32 oz. medium-ground Certified Angus Beef ^® brisket, trimmed
10 oz. Fried Onions (recipe below)
1 fl. oz. vegetable-olive oil mix
1 Tablespoon chopped garlic
2 Tablespoon. chopped shallots
1 lb. assorted mushrooms, sliced
1 Tablespoon chopped parsley
2 Tablespoon tomato concasse (peeled, seeded, and diced tomatoes)
Salt and freshly ground pepper to taste
1/2 cup demi glace
1 lb. French beans
2 oz. butter
6 servings mashed potatoes

Preparation:

Mix fine and medium ground beef brisket and form into 8 oz., oval-shaped patties. Season with salt and pepper and grill to desired doneness.

Heat oil in sauté pan; add garlic and shallots, and sauté until translucent. Add mushrooms and sauté until cooked. Add parsley and tomato concasse, and season with salt and pepper. Add demi glace and heat for service.

Heat butter in a separate pan; add beans and sauté until hot. Season with salt and pepper.

Pipe mashed potatoes onto plate, add French beans, and place 1/2 cup of sautéed mushrooms in center of plate. Top with grilled beef brisket steak and garnish with fried onions

Fried Onions for Beef Brisket Steak

1 lb. onions, sliced thin
1/2 cup all-purpose flour
1/2 Tablespoon. paprika powder
Frying oil as needed

Preparation:

Mix flour with paprika powder.
Toss onions in flour mix, shake to remove excess flour, and deep fry in oil until golden brown and crisp. Drain on paper towels.

Recipe created by Chef Fritz Gitschner, CMC, for the Certified Angus Beef ^® brand