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Braised Kobe Beef Brisket

Braised Kobe Beef Brisket

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Food Cost: $8.60
Suggested Menu Price: $15.99
Profit: $7.39

INGREDIENTS

  • 12 lb Kobe Beef Brisket
  • S/P
  • Water

Season and sear the whole brisket on all sides until browned. Transfer brisket to a roasting pan and fill with water half way up the height of the brisket. Loosely cover in foil and braise for 8 hours at 375 degrees. After cooling, portion the brisket and reserve cold for service. Reheat to order and slice for plating and finish with whole grain demi glace.

WHOLE GRAIN MUSTARD DEMI-GLACE
  • 0.5 oz Reduced Braising Liquid 1 oz Whole Grain Mustard
  • 0.5 oz Demi Glace
PARSNIP POTATO PUREE W/PARSLEY & THYME
  • 10 lb Idaho Potatoes
  • 4 lb Peeled Parsnips
  • 4 oz Heavy Cream
  • 1 lb Butter
  • 4 Tbsp Parsley & Thyme

Peel potatoes and cut into cold water. Cook until tender, drain and allow to steam off. Peel parsnips and blanch in salted water, cook until tender, puree with cream while cooling. Rice the cooked potatoes once they steam off and combine with butter and parsnip cream puree, finish with fresh herbs and S/P.

BRAISED RED CABBAGE W/WALNUTS & CRANBERRIES
  • 4 oz. Bacon
  • 2 oz. Sliced Shallot
  • 1 oz. Garlic
  • 1 each Red Cabbage
  • 8 oz. Red Wine
  • 1 oz. Red Wine Vinegar
  • 1/2 C. Brown Sugar
  • 1 each Bay Leaf
  • 1 each Juniper Berries
  • 1 each Clove
  • 2 oz. Dried Cranberries
  • 2 oz. Toasted Chopped Walnuts

Cut bacon into lardon and render, then add the shallots and garlic, and sweat until translucent. Deglaze with red wine and vinegar, then add the sugar and a sachet containing the spices. Braise cabbage at 350 degrees loosely covered with foil or parchment and finish with the chopped walnuts and dried cranberries to order.


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