Wilted Caprese Salad with Brisket in Fire Roasted Onion Sauce

Ingredients.........................................................................

Cooking Instructions..........................................................

1. Stovetop Preparation Instructions: Empty contents of brisket into a large saucepan or skillet and set pan over medium heat. Bring to a simmer, reduce heat to low and simmer for an additional five minutes.
2. Microwave Preparation Instructions: Poke three holes in the brisket pouch, and place the pouch in its microwave-safe tray. Cover with a paper towel, and cook on high for 5 minutes. Let stand 1-2 minutes before removing from the microwave. Empty the contents of the brisket pouch onto the microwave-safe tray.
3. Place spinach leaves on a large platter and top with alternating slices of mozzarella cheese and tomatoes. Using tongs, remove brisket pieces from the sauce, reserving the sauce in the pan. Slice brisket into thin slices and arrange on and around cheese and tomatoes (in a decorative fashion).
4. Place spinach leaves on a large platter and top with alternating slices of mozzarella cheese and tomatoes. Using tongs, remove pieces from brisket (keeping the brisket sauce separate) and place nicely on and around the cheese and tomatoes.
5. Whisk the vinegar into the sauce in the pan and simmer for one minute to heat through. Drizzle sauce over salad to wilt the spinach leaves and slightly melt the cheese.
6. Take the remaining sauce from the tray and put it in a microwave-safe bowl. Whisk vinegar with the sauce in the bowl and microwave, uncovered, on high for 45 seconds. Let stand for one minute before removing from the microwave. Drizzle sauce over salad to wilt the spinach leaves and slightly melt the cheese.
7. Sprinkle basil over the top just before serving (if using).