THE BIG TEXAN

5oz      1370394          Cattleman’s            western style beef brisket

4oz       5331947         CVF                        salad blend

½ oz     5331558         CVF                        red onion, sliced

1oz       8304586                                        cucumber, sliced

1 each   2331353         CVF                       tomato, quartered

4each    1329333         Monarch                black olives

2each    6899348         El Pasado               corn tortillas, cut into strips and fried

1each    6326706         CVF                       potato, baked and quartered

2oz        9327388         El Pasado              salsa

3oz        3942364          Monarch               barbequed blue cheese dressing

Method: Place brisket in full pan with 3 inches of water, cover tightly. Roast at 300 degree for 4-5 hours or until tender. Let cool for a few hours then slice thin. Place the potato on the plate top with salad mix, onion, cucumber, tomato, olives and salsa. Top with warm brisket, dressing and finish with tortilla strips.

Yield: 1 serving