Hot Bar Recipe

Season proteins

Preheat oven to 300°F (150°C). Pat brisket, chicken thighs, and pork shoulder dry. In a small bowl combine 3 tbs kosher salt, 2 tsp black pepper, 2 tsp smoked paprika and 1 tsp garlic powder. Rub about 1 tbs of olive oil per pound of meat over each cut, then evenly apply the spice blend over all surfaces. For pork, also rub in 2 tbs brown sugar.

Sear meats

Heat 2 tbs olive oil in a large heavy oven-safe skillet or Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, about 4 minutes per side. Remove to a plate. Sear pork shoulder pieces about 4 minutes per side until browned; remove. Reduce heat and sear chicken thighs skin-side down (if skin on) 3–4 minutes until golden; remove.

Braise brisket

Return brisket to the pot, add 2 cups beef broth, bring to a simmer, cover and transfer to the 300°F oven. Cook until very tender, 3 to 4 hours depending on thickness. Let rest covered 20 minutes, then slice against the grain into thin pieces. Keep warm in a low oven (200°F) or a hot-holding pan with a little braising liquid to retain moisture.

Braise pork

Place pork shoulder back in the pot, add 1 cup apple cider vinegar and enough water to come halfway up the meat (about 1–1.5 cups additional liquid if needed). Bring to a simmer, cover and transfer to the 300°F oven. Cook 3 to 4 hours until it pulls apart. Shred pork with two forks and toss with a couple ladles of the braising liquid. Keep warm in a covered pan.

Cook chicken thighs

Return chicken and 1 cup chicken broth to a smaller oven-safe pan or skillet, cover and bake in the 300°F oven for 45–60 minutes until internal temperature reaches 165°F and juices run clear. Alternatively, after searing finish on the stovetop with lid on, simmering gently in the broth for 20–25 minutes. Remove, rest 5 minutes, then slice or chop as desired.

Hold & finish

For service keep each protein in shallow hotel pans or steam tables with a little of its cooking liquid to prevent drying. Reheat gently to serving temperature, about 140–160°F internal, and shred or slice as requested.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add sliced onion and carrot and sauté 3–4 minutes until beginning to soften. Add red bell pepper and zucchini and continue to cook 4–5 minutes until vegetables are tender-crisp. Add minced garlic and sauté 30–45 seconds until fragrant. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped parsley if using. Keep warm in a covered pan for service.

Rinse 2 cups long-grain rice under cold water until the water runs clear. In a medium pot bring 3.5 cups water, 1 tbs butter (or olive oil), and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before plating or holding in a steam table pan covered to keep moist.

Peel ripe plantains and slice on the diagonal into 1/2-inch thick slices. In a heavy skillet heat about 1/2 inch of vegetable oil over medium heat until shimmering (about 350°F). Fry plantain slices in batches, 1–2 minutes per side, until golden brown and caramelized. Transfer to a paper towel-lined tray and sprinkle with 1/2 tsp salt. For a baked option: brush slices with 1 tbs oil and roast at 425°F for 12–15 minutes, flipping once, until golden.

Heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and sauté 30 seconds until fragrant. Add 3 cups drained and rinsed black beans and 1 tsp cumin, stirring to combine. Add 1/4 to 1/2 cup water or broth to loosen the mixture and simmer 8–10 minutes to heat through and let flavors meld. Season with 1/2 tsp salt and finish with 1 tbs lime juice if desired. For a creamier texture, mash a portion of the beans with the back of a spoon while simmering.

Arrange hot pan or hotel pans of brisket, shredded pork, and sliced chicken in your Hot Bar steam table. Place rice, black beans, sautéed vegetables, and plantains in separate pans nearby. Provide cilantro and lime wedges for garnish and hot sauce on the side. Label each pan with the protein and keep foods at proper holding temperatures (hot 140°F+). When serving, top portions with cilantro and a squeeze of lime as desired.