Yield: 12 servings. 2 1⁄2 lb. Certified Angus Beef® brisket, top round, sirloin or top blade, small dice 8 cups chopped cauliflower 2 cups chopped celery 2 cups chopped onion 1 Tbsp. chopped garlic 6 cups water 2 cups cream 1 cup finely diced and peeled carrots 1 cup finely diced turnips 1 cup finely diced sweet potatoes 1⁄2 tsp. kosher salt 1⁄2 tsp. rosemary 1⁄2 tsp. oregano 1 Tbsp. oil 1⁄2 tsp. salt 1⁄2 tsp. pepper Place cauliflower, celery, onion and garlic in large stockpot with water. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.