Jun 10: Brisket, Béarnaise Sauce & Tabouli, Egg Salad & Sprouts; Spicy Thai Salad with Yakisoba Noodles

Lunch

Today one sandwich featured left over sous vide Brisket, with Tabouil & Béarnaise Sauce. The other a simple Egg Salad & Sprouts.

  • Dave’s Killer Bread is 74c per serve
  • Egg Salad is $3.69 and we use about ¼ for each sandwich, or 46c per serve
  • Sprouts add 30c per serve
  • The Brisket was $4.62 per serve, and we shared half, or $1.56 per serve
  • The Tabouli is $2.89 and we served half, or 72c per serve
  • The Béarnaise sauce was $3.29 and we used about ⅓, or 55c per serve
  • Garlic Spread adds 50c per serve.

While not the cheapest of sandwiches, they were quite tasty for $4.83 per serve. The Brisket was particularly tender.

Dinner

We took the remaining Beef Larb and added it to Stir-fried Asparagus, Bell Peppers and Yakisoba Noodles with Thai inspired dressing.

  • A serve of Beef Larb is $2.31
  • The Baby Bell Peppers add 16c per serve
  • The noodles are $3.19 for the pack, or $1.60 per serve
  • The Asparagus was $3.69 and we shared half, or 93c per serve
  • Add 50c for seasoning.

A very tasty repurposing of the original Beef Larb for $5.50 per serve.

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