Barbecue Brisket Hash
Recipe courtesy of Zeb Hartline, Executive Chef at Houston (Texas) Country Club
Ingredients
- red bell pepper, small dice - 1.5 ozs.
- poblano pepper - 1 oz.
- green bell peppers, small dice - 1 oz.
- garlic, minced - 1 tsp.
- yellow onion, small dice - 1 oz.
- BBQ sauce - 1.5 ozs.
- beef stock - 2 ozs.
- extra virgin olive oil - 1 oz.
- cage free farm eggs, poached - 2 ea.
- smoked gouda grits - 4 ozs.
- salt and pepper - to taste
Instructions
For Brisket Hash:
- Heat olive oil in a sauté pan until hot.
- Add onions and sauté until they start to become translucent.
- Add green and red bell peppers, and sauté until they become soft.
- Add garlic and poblano peppers, cooking until the garlic becomes aromatic.
- Add brisket and cook until all ingredients are well mixed together.
- Add half of the BBQ sauce and deglaze with beef stock.
- Cook for an additional minute, then remove from heat.
For Poached Egg:
- Prepare a poaching liquid with a 1% vinegar to water ratio.
- Poach at 185°F in a Combi oven using full steam for 6 minutes or until the desired yolk consistency is reached.
To Plate:
- Plate smoked gouda grits as the base.
- Spoon the brisket hash over the grits and drizzle with the remaining BBQ sauce.
- Place the poached eggs on top of the hash.
- Garnish with petite greens.
