Chef Big DA high-protein, elevated lunch featuring smoky brisket bark, creamy burrata, and a sharp balsamic reduction. It's BBQ meets the Amalfi Coast.
In a small saucier, bring the balsamic vinegar to a simmer over medium-low heat. Reduce by half until it reaches a syrupy viscosity. Set aside to cool.
Watch it closely; it goes from syrup to burnt carbon very quickly.
Lightly toss the arugula and halved cherry tomatoes with olive oil and a pinch of salt. Arrange as a base on a chilled plate.
Chilling the plate keeps the greens crisp against the warm meat.
In a cast-iron skillet over medium-high heat, flash-sear the cubed brisket until the fat renders and the edges become crispy.
You want to hear that sizzle immediately—don't crowd the pan.
Place the whole burrata in the center of the arugula bed. Carefully break the skin with a knife to allow the stracciatella to flow slightly.
Handle the burrata gently so it doesn't burst prematurely.
Top the cheese and greens with the hot brisket cubes. Drizzle the balsamic reduction over the entire plate and finish with flaky sea salt.
Serve immediately while the brisket is still hot and the cheese is cold.
The key to this dish is the contrast between the cold, creamy burrata and the warm, smoky fat of the brisket. If you don't have an offset smoker, use a high-quality store-bought brisket, but make sure it has a heavy black pepper bark. The balsamic reduction should be thick enough to coat the back of a spoon—this provides the necessary acidity to cut through the richness. lunch perfection.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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