Posts Tagged ‘Taste! catering’

Bill Beck Summer Recipe: Pulled Beef Brisket Sliders

July 15, 2015

This is an ideal recipe for a summer picnic or backyard BBQ. It involves a little work and planning, but the taste is well worth it!



  • 3 tsp ancho chili powder
  • 3 medium tomatoes (about 1 1/2 pounds total)
  • 6 cloves garlic, peeled
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cloves
  • 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
  • 2 tablespoons vegetable oil
  • 24 slider rolls


  • Arrange the tomatoes on baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin.
  • Combine the tomato, ancho, garlic, oregano, cumin, cloves, and 1 cup water in a blender or food processer and process until smooth.
  • Arrange a rack in the middle of the oven and preheat to 300°F.
  • Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking.
  • Sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
  • Once all of the meat is seared, return it all to the pot and add the chile-tomato purée. Bring to a boil and then place the parchment round over the meat.
  • Cover the pot with a lid and transfer to the oven. Cook for about three hours, or until the meat is very tender.
  • Transfer meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat.
  • Skim excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt & pepper.

    Note: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.

To Serve:

Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
Finish it off by topping with coleslaw and pickle slices!

Recipe by Chef Bill Beck, Taste! Catering

 Taste! Summer Catering Menu

June 8, 2015


Enjoy these lighter, brighter lunch-fare items for your next office luncheon!

It’s a Wrap!

Grilled Cilantro-Lime Shrimp
Fresh spinach, roasted red pepper and chipotle mayo

Black & Bleu
Sliced flank steak with romaine, bleu cheese and chimichurri sauce

Roasted Red Pepper, Arugula and Chevre
With acacia honey, snow pea shoots and pine nuts

Pesto and Red Grape Chicken Salad
With lettuce and tomato

Roasted Turkey and Brie
With Cranberry Relish

Mediterranean Tuna
With sundried tomatoes, capers, Kalamata olives, shredded lettuce and tomatoes

Salad Selections:

Baby Kale
With sunflower seeds and golden raisins
Champagne Vinaigrette

Strawberry Spinach Salad
Fresh Spinach, Sliced Strawberries, Slivered Almonds
Lemon Vinaigrette

Arugula Watermelon Salad
With jicama, radish, and grilled corn
Basil Vinaigrette

Red Quinoa Salad
With Belgian Endive Lettuce, Roasted Corn, Edamame and Daikon Radish
Sesame Vinaigrette

Market Salad
Mixed lettuces, tomato, cucumber and shredded carrot
Balsamic Vinaigrette and Ranch Dressings

Soups and Sides:

Chilled carrot soup
With fresh ginger

Cilantro Lime Coleslaw

Black Eyed Pea Salad
Carrot, red onion, apple and brown rice
With toasted cumin & honey vinaigrette

Classic Spanish chilled tomato soup

Chilled Zucchini Soup
With curry and mint

Dessert Selections:

Mini Cookie Tray
Chocolate Chip, Red Velvet with White Chocolate Chip and Oatmeal Raisin

Chilled Asian Fruit Salad
Fresh Cantaloupe, Mango and Lychee garnished with raspberries
With ginger-lemongrass syrup

Mini Whoopee Pies
Seasonal Varieties

Email Chef Bill Beck to order today!