December 2020
This rich brisket dish is perfect for a special family meal. Cook the potatoes and sprouts as the meat is finishing up, so that everything is ready to go at once.
Ingredients
- 3 pounds beef brisket, fat trimmed
- 1 tablespoon cumin
- Salt and pepper
- 1 tablespoon canola oil
- 1 yellow onion, quartered
- 6 cloves garlic
- 2 cups red wine
- 2 cups chicken stock
- 1 six-ounce can tomato paste
- 2 sprigs rosemary
- 3 pounds Yukon Gold potatoes, peeled, cut in one-inch pieces
- 1 cup whole milk
- 1 cup sour cream
- 3 tablespoons butter
- 2 tablespoons prepared horseradish
- 2 pounds Brussels sprouts, halved
- 2 tablespoons canola oil
- 1 cup packed brown sugar
Tools
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large oven-safe pot or Dutch oven with lid
- Large pot with lid
- Colander
- Potato masher
- Sheet pan
Instructions
1. Cook the brisket.
Heat oven to 350, and fit two racks on the bottom two rungs. Season brisket with cumin, salt and pepper. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Add brisket and sear 4 minutes per side. Add onion and garlic, then cook 2 minutes more. Add red wine, stock, tomato paste and rosemary. Stir to combine. Cover pot and roast 3 hours on upper rack, flipping halfway through. Uncover pot in the last 35 minutes of cooking to brown brisket on top.
2. Make the mashed potatoes.
Fill a large pot with 6 inches of water. Boil. Add potatoes and boil 20 minutes, until fork tender. Drain. Return pot to low heat and add potatoes, milk, sour cream, butter and horseradish. Season with salt and pepper. Mash thoroughly. Cover pot and remove from heat.
3. Roast the Brussel sprouts.
Toss sprouts, oil, and brown sugar on a sheet pan, season with salt and pepper and spread evenly. Roast on lower oven rack for 35 minutes while brisket finishes.
4. Serve.
Cut hot brisket into 6 pieces. Plate with potatoes and sprouts, and finish with red wine sauce.
Kids Can!
- Mash potatoes.
- Toss Brussels sprouts.
