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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut/shred the brisket into medium size pieces and add to the sauce. Keep warm.
Smashed Potato Directions:
- 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.
- In a separate sauce pan, bring the milk, butter, and garlic to a simmer over medium heat. Simmer until the butter is melted.
- 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.
- Fold in chives and Parmesan. Top each serving with brisket pieces and sauce. Serve immediately.
