Slow-Braised
Brisket with Leek & Potato Mash
By Andrew Mayne - Stanford
University, Palo Alto. CA
Serves 8
Ingredients For the brisket:
2-3
lbs. brisket, trimmed of excess fat
1/4 C flour
1 onion, finely diced
2 sticks celery, finely diced
1 leek, finely chopped
2 carrots, finely diced
5 garlic cloves, sliced
1 bunch thyme, finely chopped
2 bay leaves
1 bottle red wine (Zinfandel recommended)
1/4 C tomato paste
Salt and pepper
Procedure:
Preheat oven to 375∞ F. Heat 3 tablespoons of oil
in a pan.
Season
flour with salt and pepper. Coat brisket with seasoned
flour. Brown brisket on both sides in the heated pan.
Remove brisket and place in a baking dish or Dutch oven.
Place
diced vegetables in hot pan and sauté until translucent.
Add garlic and thyme. Pour mixture onto brisket. Add bay
leaves. Bring 1/4 of the wine to a boil and pour over
brisket. Add the rest of the wine until it just covers
brisket. Move meat around to mix vegetables with wine.
If there is not enough wine, add beef stock.
Place
a piece of kitchen paper on top, then cover dish with
a lid or foil. Place dish in oven and cook for approximately
60 minutes. Remove, turn brisket over and continue to
cook for approximately 30-40 more minutes. A knife should
pass through very easily.
Remove
brisket, place liquid in a pot and reduce by one-third.
Add tomato paste and season the sauce to taste.
Ingredients
for the leek and potato mash :
2 lbs. potatoes, peeled
1 bay leaf
1 C cream or half & half
1 stick butter, diced
1 leek, finely sliced
Salt and pepper
Procedure:
Dice potatoes into approximately 2ñinch squares.
Place in salted water with bay leaf and bring to a boil.
Cook until potatoes are done. Drain and allow to steam
before mashing them. Cook leeks in butter until soft.
With a masher, add butter and leeks to the potatoes. Add
cream or half & half to create a desired consistency.
Season with salt and pepper.
To
Serve:
Pour sauce over sliced brisket and serve with mashed potatoes
and leeks on the side.
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