LEFTOVER BEEF BRISKET BENEDICTS
Paired with Ancient Peaks Zinfandel
We are pleased to share the following recipe from Ariana Tsuchiya, host of the original Ancient Peaks series “SOMM Voyage.” This hearty, warming dish is a perfect winter season match for our vibrant Zinfandel.
4 egg yolks
1 tablespoon of lemon juice
½ cup of unsalted, melted butter
Pinch of salt
16 oz of leftover brisket
½ cup of beef broth
1 chopped red bell pepper
4 English muffins sliced in half
Pinch of paprika
Fresh chopped parsley
Directions for Hollandaise Sauce:
– Whisk egg yolks and lemon juice in stainless steel bowl until thick.
– Double boil: Place stainless steel bowl over saucepan with simmering water (water should not be filled high enough to touch the bottom of bowl).
– Whisk egg yolk mixture and drizzle in melted butter until thickened (be careful that the egg mixture never gets too hot so as to not scramble the eggs)
– Remove from heat and whisk in a pinch of salt
Directions for Benedict:
– Heat medium sauce pan on medium until hot, add beef Brisket and broth, bring to a boil.
– Add red bell pepper to brisket mixture and simmer for 5 minutes
– Meanwhile, add 2 to 3 inches of water to large skillet with deep sides; bring to a boil. Reduce heat to low simmer.
– Crack each egg into small cup, slowly lower into simmering water, gently releasing egg into water.
– Cook 5 to 7 minutes or until yolk is opaque or desired doneness is reached.
– Top each muffin half with brisket and bell peppers then add 1 egg and hollandaise sauce. Top with a pinch of paprika