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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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