It can be hard to find dishes that are innovative, healthy, and easy to make. Luckily for us Chef Pablo Zitzmann has a brand new idea up his chef sleeves.
The native of Bogota, Colombia worked his way up from dishwasher to sous chef and chef de cuisine, studied culinary arts at the Academis de Cocina Verde Oliva, and apprenticed under such celebrity chefs like Michelle Bernstein. He is heavily involved in the “farm to table” movement, sustainable resources, and organizations that support the production and serving of organic food, free from antibiotics, GMOs and high fructose corn syrup.
“This is a very easy to make recipe, nothing is deep fried, and there are no hydro-carbonated oils used on it,” says Chef Zitzman. “The brown rice is an excellent source of manganese, magnesium, selenium and fiber.”
Ingredients for 4 servings:
1/2 pound of clean brisket
3 large garlic cloves, minced.
1/2 teaspoon of kosher salt.
1/4cup of extra virgin olive oil
coarsely ground red pepper.
2 Cups of quick cooking Brown Rice
4 Cups of Chicken Stock or Water
Preheat the oven to 350F
Season the brisket with garlic, black pepper, kosher salt or any meat seasoning you have in hand. Put on the fridge and let sit for one hour. In a pan put a little bit of olive oil and sear the brisket on both side until golden brown. Cover with foil paper, put on a oven rack and cook the brisket for 30 minutes to get a perfect medium temperature.
While the brisket is on the oven, in a medium pot put the rice and the water and let boil, as soon it boils reduce the heat, cover and let cook for about 17-18 minutes.
Cut the potatoes in 1/4, season with salt, pepper and rosemary, coat with olive oil and bake until soft, about 15 minutes. Set aside.
Take the scallions and char them on a grill or broil them a little bit, try to do it fast to retain the color of the scallion.
As soon as the brikset is done, let it rest for 10 minutes before portioning. Portion and serve in a bed of brown rice and potatoes with the scallions on top.