Smashed Idaho® Yukon Gold Potatoes with Braised Brisket

Ingredients:

  • 2 ½ pounds Idaho® Yukon Gold potatoes, quartered
  • 6 ounces butter
  • 4 ounces milk
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 2 tablespoons chopped chives
  • 2 tablespoons finely grated Parmesan cheese
  • 1 pound Braised Beef Brisket (recipe follows)
Braised Beef Brisket ingredients: (Yield: approx. 1 pound)
  • 2-2 ½ pounds well-marbled beef brisket
  • 4 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 onion, peeled and diced
  • 1 – 750ml bottle Idaho red wine
  • 1 quart beef stock
  • 4 thyme sprigs
  • 1 parsley sprig
  • 1 tablespoon + ½ cup oil
  • ½ cup flour
  • salt and pepper to taste

Directions:

Braised Beef Brisket Directions:
  1. Preheat oven to 350°F. Generously season the beef brisket with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the brisket and sear until dark brown on both sides. Transfer brisket to a large braising pot. Add vegetables, stock, wine, and herbs. Cover, place in the oven, and cook for 3 hours.
  2. When the brisket has cooked for 3 hours, remove from oven and check for tenderness. The meat should shred easily. Remove brisket and cover with foil. Set aside.
  3. Strain the braising liquid and discard the vegetables and herbs. Pour the liquid back into the braising pot and skim any fat. Bring the liquid to a simmer and reduce by ¼.
  4. Meanwhile, make a roux. Combine remaining ½ cup oil and ½ cup flour in a small pot. Whisk together over medium heat for 10-15 minutes, until mixture is light brown.
  5. Add the roux to the reduced braising liquid, whisking to combine. Bring to a simmer, stirring occasionally. Sauce will thicken. Season with salt and pepper.
  6. Cut/shred the brisket into medium size pieces and add to the sauce. Keep warm.
Smashed Potato Directions:
  1. Place the quartered potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until they are fork tender.
  2. In a separate sauce pan, bring the milk, butter, and garlic to a simmer over medium heat. Simmer until the butter is melted.
  3. When the potatoes are cooked through, drain and put back into the hot pot. Add half of the hot milk mixture and use a hand masher to mash the potatoes, leaving them chunky. Add more of the milk mixture as needed. Season to taste with salt and pepper.
  4. Fold in chives and Parmesan. Top each serving with brisket pieces and sauce. Serve immediately.
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Yield: 6 cups

Source:
Sam Carlsen
Levy Restaurants
Boise, Idaho

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