Braveheart Recipes

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The Choice For Exceptional Taste

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- Braveheart Beef is owned by and is only available through Performance Foodservice. All product specifica'ons, processors, and supply chain coordina'on is determined, approved and managed by Performance Foodservice to ensure that customers can depend on a consistent, high quality ea'ng experience. Before a company can become a licensed producer of Braveheart Beef, we inspect and review every facet of a plant (including their policies, procedures and facility). The elite U.S. plants that have proven to be capable of mee'ng Performance Foodservice’s exac'ng product specifica'ons and facility requirements are permi(ed to pack for Braveheart Beef. Any viola'on of protocols results in a loss of the right to pack under the Braveheart label.

Ex c lu si v it y

- Braveheart Beef is the highest quality Black Angus product available in the U.S. Braveheart Beef is a USDA inspected and approved Black Angus program, and all boxed beef products carry USDA approved labels sta'ng that the product in the box is Black Angus. Braveheart Beef is available in all USDA quality grades, including Prime, High Choice (the upper 2/3rds of the Choice Grade), Choice, and Select. Braveheart ca(le must be en'rely black, as defined and supervised by USDA, and must be gene'cally Angus as determined by appearance, confirma'on, size, and/or producer affidavit. Addi'onally, any ca(le exhibi'ng undesirable crossbred influence are immediately rejected.

S ta n da r d s

- Braveheart boxed beef only comes from “A” maturity ca(le (30 months of age or younger) that are corn-fed and sourced from the upper Midwest where corn is abundant and the highest quality Angus herds reside. Approved ca(le must only be raised on a vegetarian diet (no animal by-products allowed). Most Braveheart ca(le are purchased within 150 miles of the packing house (much closer than the industry average), which reduces animal stress and keeps and helps to reduce our overall carbon footprint. Braveheart makes every effort to u'lize ca(le that are raised in smaller farmer/feeder opera'ons that take a more personal interest in raising and caring for their ca(le. Braveheart boxed beef does not originate in the extremely large CAFO’s (concentrated animal feeding opera'ons) that produce the majority of beef ca(le in the U.S.

Sou rc e

- Braveheart boxed beef is processed in smaller plants, which run slower than the typical industry facility. Slower produc'on speeds allow for be(er workmanship and all Braveheart middle meats are trimmed to a true ¼” maximum fat cover – the best trimmed and highest yielding boxed beef in the industry.

Braveheart Beef also leverages the distribu'on power of Performance Foodservice to reduce freight costs and speed the 'me it takes to move products from processors to market. Braveheart Ground Beef may only be produced by two approved sources and both raw materials and finished product are tested for the presence of e.coli 0157. All fresh Braveheart Ground Beef has a 21 day shelf-life from the date of produc'on. Braveheart u'lizes the most up-to-date science and the most modern and effec've processing techniques to ensure that Braveheart Beef has the safest, highest quality and most consistent beef products available anywhere.

Pr o ce s s in g

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Chilled Poached Lobster & Artisian Greens Salad with Heirloom Tomatoes & a Citrus-Fennel Vinaigrette

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Poaching Liquid for Lobster Yields: 1 gal

Ingredients: 1 gal Water 1/2 cup Kosher Salt 1 qt Orange Juice 1 cup Lime Juice 2 each Bay Leaf 1/2 oz Fresh Thyme 1 oz Shallots (shaved) 1 tablespoon Crushed Red Pepper Flakes

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Method of Production: In a large sauce pot over medium high heat, combine all ingredients and bring to a boil.

Once mixture has come to a boil, reduce heat and allow to simmer for 10 minutes.

Meanwhile 2e lobster tails together with butchers twin to keep an open tail shape.

Place lobster tails into poaching liquid at a temperature of 1650 and poach un2l lobster is red in color and meat is slightly firm.

Remove and place in ice bath to stop cooking process and keep chilled un2l 2me of use. * To maximize flavor chill lobster tails in a chilled citrus liquid simular to poaching mixture.

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Chilled Poached Lobster & Artisian Greens Salad with Heirloom Tomatoes & a Citrus-Fennel Vinaigrette

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Fennel-Citrus vinaigrette Yields: 1 qt

Ingredients: 2 bulbs fennel (finely shaved) core removed 4 each Oranges (segment and juiced) 2 each Limes (segments and juiced) 1 oz Shallots (minced and caramelized) 1/2 oz Garlic (minced) 2 oz Honey 1/2 oz Dijon Mustard 6 oz Salad Oil Kosher Salt (to taste) White Pepper (to taste)

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Method of Production: In a clean stainless steel bowl combine all ingredients un2l evenly distributed.

Adjust seasoning with salt and pepper.

Store in clean container and keep chilled un2l 2me of use.

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Braised Black Angus Chuck Flap Meat with "Sous Vide" Vegetables and Potato Stew and Natural Jus

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Braised Black Angus Chuck Flap Meat Yields: 12 1.5# av Choice Angus Ingredients: 1.5# Braveheart Beef Chuck Tail Flap Choice Angus 2 oz Olive Oil 2 each Yellow Onion (diced) 1/2 Stalk Celery (diced) 3 each Carrots (peeled and diced) 2 oz Tomato Paste 4 oz Red Wine 2 gal Roasted Beef Base 2 each Bay Leaf 4 Sprig Thyme 1/2 tablespoon Black Peppercorns Kosher Salt (to taste)

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Method of Production: On a sheet pan season chuck flap meat evenly on all sides with kosher salt and white pepper.

Next in a hot rondou heat olive oil and place meat into pan to begin searing.

Sear meat on both sides over high heat un2l brown and deep in color.

Remove meat from pan and drain excess fat. (store removed fat in

a clean container for later use)

Next add onion, carrots and celery and cook over medium heat un2l vegetables are lightly brown.

Once vegetables are tender add tomato paste and cook over low heat for 5 minutes. Next add wine and con2nue to cook for an addi2onal 5 minutes.

Meanwhile in a deep hotel pan place seared chuck flap meat evenly into pan and pour vegetable mixture onto meat. Making sure to cover completely.

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Cover with foil and place in pre-heated oven at 3000 and cook for approx 2 to 3 hours or un2l desired doneness.

Reserve braising liquid for finishing sauce.

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Braised Black Angus Chuck Flap Meat with "Sous Vide" Vegetables and Potato Stew and Natural Jus

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"Sous Vide" Vegetables

Ingredients: 1# Baby Carrots (peeled) 1# Golden Beets 1# Rutabagas 1# Pearl Onions 1# Yukon Potatoes 4 oz Whole Bu3er 1 tablespoon Thyme (chopped) Kosher Salt (to taste) White Pepper (to taste)

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Method of Production: Place all vegetables, bu3er and thyme together in vacuum pack bag and seal according to manufacture instruc2ons and type of machine.

Once vegetables are sealed place in a water bath at 1200 and cook un2l desired doneness.

Place in cold water bath to stop the cooking and keep chilled un2l 2me of service.

TO HEAT: Remove vegetables from package and heat in a sautĂŠ pan over medium high heat un2l hot and ready for service. Adjust seasoning and finish with addi2onal bu3er or infused oil.

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Smoked Black Angus Beef Brisket with Thai Noodles, Spring Vegetables and a Ginger-Miso Beef Broth

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Smoked Black Angus Beef Brisket Yield: 1

Marinade Ingredients: 1 Braveheart Beef Brisket Boneless 1 cup Soy Sauce 1 cup Light Brown Sugar 1.5 cups Sesame Seed Oil 2 cups Peanut Oil 6 oz Green Onions (chopped) 2 oz Fresh Garlic (minced) 2 oz Fresh Cilantro (chopped) 1/2 oz Crushed Red Pepper Flakes

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Method of Production:

In a large stainless steel bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, cilantro, crushed red pepper flakes and peanut oil.

Place meat in the marinade, cover, and refrigerate for 8 hours, or overnight.

Brisket Rub Ingredients: 1 cup Kosher Salt 1/2 cup Brown Sugar 2 oz Ground Ginger 2 oz Granulated Garlic 1/2 oz Crushed Red Pepper Flakes 1/2 oz Course Ground Black Pepper 1 oz Green Tea Powder (op onal) (con nued on page 14)

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Smoked Black Angus Beef Brisket with Thai Noodles, Spring Vegetables and a Ginger-Miso Beef Broth

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Thai Noodles, Spring Vegetables & a Ginger-Miso Beef Broth Yields: 2 Method of Production:

In a large bowl combine all ingredients together and store in cool dry place un2l 2me of use.

Once brisket has marinated for desired 2me, remove from mixture and dry completely on all sides.

Next rub with spice mixture and allow to sit in cooler un-covered for 2 hours before smoking.

A"er 2 hours place in smoker and smoke for desired amount of 2me or un2l tender.

* Smoking me will vary based on personnel cooking style and desired doneness.

Ginger-Miso Broth Ingredients: 1 1/2 tablespoons Sesame Seeds 936514 1/4 cup Chicken Base 54727 3 tablespoons Miso Paste * 2 tablespoons Soy Sauce 27269 1 tablespoon Rice Vinegar 931148 1 tablespoon Lime Juice 957939 1/2 tablespoon Thai Chile Sauce 87198 2 tablespoons Brown Sugar 32446 907545 1/2 cup Green Onions (chopped) 862453 1/4 cup Cilantro (chopped) 249317 2 sheets Nori, cut into thin slices 2 tablespoons Slivered Almonds 68886 *See Account Manager for more details

Method of Production:

Place sesame seeds in a skillet over medium heat. Cook 5 minutes, s2rring frequently, un2l lightly toasted.

In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss vegetables in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.

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Beef and Scallop "Surf and Turf" Plate with Seafood Ravioli, Wild Mushrooms, Chive Oil and Balsamic-Thyme Glaze

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“Surf and Turf" Plate Yields: 10 each 12 oz por2ons

Pan Seared Tenderloin Ingredients: 1 each 5# up Braveheart Beef Tenderloin 234511 (por on into 6 oz filets) Kosher Salt (to taste) White Pepper (to taste)

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Method of Production:

Trim and por2on tenderloin into desired size based on final plate cost.

In a hot sauté pan over high heat, place seasoned tenderloin medallion into hot pan and sear on both sides un2l brown. Cook to desired doneness and allow to rest before plate-up and service.

Pan Seared Scallop Ingredients: 1 U-12 Fresh Sea Scallop 296448 56291 Kosher Salt (to taste) 31251 White Pepper (to taste) Method of Production:

In a hot sauté pan over medium high heat add olive oil. Once oil is hot place season scallops in pan and sear on both sides un2l golden brown. Once scallops are cooked to desired doneness plate up and serve immediately.

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Beef and Scallop "Surf and Turf" Plate with Seafood Ravioli, Wild Mushrooms, Chive Oil and Balsamic-Thyme Glaze

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Wild Mushrooms

Ingredients: 2# Wild Mushroom (medley) 1 oz Olive Oil 1 oz Shallots (minced) 1/2 oz Garlic (minced) 2 oz Sherry Wine 1/2 oz Basil (chopped) 1 tablespoon Whole Bu3er Method of Production:

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In the same pan as the seared beef tenderloin, once meat is removed add wild mushrooms. Add addi2onal olive oil and con2nue to cook over medium high heat un2l golden brown. Next add shallots, garlic, and con2nue to cook over low heat for an addi2onal 2 to 3 minutes. Add sherry wine, allowing alcohol to cook out for 2 minutes or un2l liquid is reduced by half. Finish with basil, bu3er and adjust seasoning with salt and pepper.

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Applewood Bacon Wrapped Tenderloin Pork, Angus Beef Sausage with Asparagus, Fingerling Potato Salad, Dijon Cream & Red Pepper BBQ Sauce

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Angus Beef Sausage Yields: 4.-12 inch Roulades

Ingredients: 5 # Braveheart Ground Angus Beef 4 teaspoons Kosher Salt 1 teaspoon Cayenne Pepper 2 teaspoons ground White Pepper 3 teaspoons Garlic (crushed) 3 teaspoons Thyme (chopped) 2.5 teaspoons Dijon Mustard 1.5# Smoked Applewood Bacon 2 oz Heavy Cream

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Method of Production:

In a food processor combine half of the ground angus beef with the salt, cayenne, white pepper, garlic, thyme, mustard, and bacon.

Process ingredients un2l smooth, then add remaining beef and process for another 20 seconds.

Remove mixture from processor and place into a clean stainless steel bowl.

Next fold in the 2 oz of heavy cream, adjust seasonings and store in cooler un2l 2me of use.

To Assemble Pork Tenderloin Roulade:

On a clean stainless steel table lay out a sheet of applewood bacon on top of plas2c wrap.

Making sure to slightly overlap each sheet to create a solid sheet that will cover the length of the pork.

Place bu3erflied Pork loin onto the bacon and fill with Angus beef sausage mixture.

Next gently roll pork and bacon around beef sausage to form a 2ght roll. Making sure to slightly overlap the bacon to compensate for rendering.

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Place into a warm non-s2ck sautĂŠ pan and render bacon on all sides un2l lightly brown. Once bacon is cook place in 3250 oven and cook un2l internal temperature reaches 1450. Remove from oven allowing meat to carryover cook and rest before slicing.

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Applewood Bacon Wrapped Tenderloin Pork, Angus Beef Sausage with Asparagus, Fingerling Potato Salad, Dijon Cream & Red Pepper BBQ Sauce

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Fingerling Potato Salad & Red Pepper BBQ Sauce Ingredients: 4# Fingerling Potatoes (roasted and sliced) 1# Celery (thinly sliced) 4 oz Red Onions (thinly sliced) 2 oz Red Radish (thinly sliced) 2 oz Hard Boiled eggs (chopped) 1 oz Capers 1/2 oz Sour Cream 1/4 oz Dijon Mustard Kosher Salt White Pepper

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Method of Production: In a stainless steel bowl combine all ingredients together un2l evenly coated with wet mixture.

Adjust seasoning and store in a clean clear container un2l 2me of use.

Garnish with fennel frons and chopped chives.

Ingredients: 1 qt Roasted Red Pepper (puree) 1 cup Apple Cider Vinegar 1 tablespoon Kosher salt 1/2 teaspoon Cayenne pepper 1 teaspoon Crushed Red Pepper Flakes 1 tablespoon Light Brown sugar

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Method of Production: In a medium size sauce pot over low heat place all ingredient and bring to a simmer.

Allow to cook over medium-high heat un2l desired thickness.

Adjust seasoning and allow to cool at room temp before placing in cooler.

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Contact Information Contact your Area Manager to learn more about these signature recipes!

Like us on Facebook to learn more about the complete line of Braveheart Premium Black Angus Beef and Empire Specialty Seafood.

www.pfgmiltons.com

www.bravehear1oods.com

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