Making My Brisket Hot Dish: A Comforting One-Pot Meal

I am making my brisket hot dish, it is a super thick meaty comforting casserole that gets topped with crispy potato smiles to start. I've got two pounds of brisket cubed up and I'm seasoning it all over with kosher salt and black pepper and that's going to help the brisket develop that brown crust which is crucial for the flavor.

A little more salt and pepper and now we'll get it browning so I've got my brazer here heating up and I'm just piling this all into it. It's a one pot meal, I'll get some oil heating and get this in spacing it out evenly to give it some breathing room. That's the sound if your pan isn't hot enough you won't get a crust and you won't get that great flavor. I can smell it already too. I'll let this go on medium high for a few minutes on each side until it's browned all over.

Okay, this is smelling great. I'll toss in my carrots and celery the fat from the brisket is gonna get all up into these veggies and make them extra tasty. I've also got some leeks that I've chopped and soaked rinsed flavor of leeks always makes me think of spring. A good pinch of salt to help the vegetables sweat and stir this around and allow the vegetables to start to soften. This is looking really good. Okay, as the veggies continue to soften I'll toss in some sliced garlic stir it around and now that I'm smelling the garlic that is my cue to go on to the next step which is to squeeze in two tablespoons of tomato paste.

All the best braised briskets have red wine it adds that delicious dark complex flavor. Just a half cup full dew before I add anything else I do want to allow the wine to reduce so you're just left with the flavor. The moisture from the wine will loosen up all the bits that are stuck to the bottom of the pan those are little tiny flavor bombs left over from browning the brisket and they are gonna mingle and make this even more delicious. I'll pour in a can of diced tomatoes two and a half cups of low-sodium beef stock to help us come together into a stew. I'll pour this in just until it's about halfway up the beef and lastly some fresh rosemary quincy flavor.

I'll bring this up to a boil reduce to a simmer and cook it covered for two hours and then uncovered for another half hour or so so that it can reduce and get saucy and thick. Oh my good gosh beef this is gonna be good it smells like hot dish heaven in here the stew has thickened and the meat is tender I'm just using a couple of forks to break up some of these figure chunks. This is exactly the texture that I'm looking for.

Okay, this looks good. I'll grab my tots and piece I'll toss in some frozen peas just for added freshness and greenery pressure frozen would work if they're frozen they'll thaw almost immediately okay and of course you can use any shape tot but look at how fun the smiley faces are. I'll arrange these in one even layer all over the top and then stick this in the oven at 400 degrees to bake for 45 to 50 minutes until it's golden brown and bubbly. I'm ready to meet my friends get it meat look how cute all right just gotta dress them up for dinner with some parsley and chives give them a little body glitter know what I'm saying holy cozy brisket this looks good

"WEBVTTKind: captionsLanguage: eni am making my brisket hot dish it is a super thick meaty comforting casserole that gets topped with crispy potato smiles to start i've got two pounds of brisket cubed up and i'm seasoning it all over with kosher salt and black pepper and that's going to help the brisket develop that brown crust which is crucial for the flavor all right a little more salt and pepper and now we'll get it browning so i've got my brazer here heating up and i'm just piling this all into it it's a one pot meal i'll get some oil heating and get this in spacing it out evenly to give it some breathing room that's the sound if your pan isn't hot enough you won't get a crust and you won't get that great flavor i can smell it already too i'll let this go on medium high for a few minutes on each side until it's browned all over okay this is smelling great i'll toss in my carrots and celery the fat from the brisket is gonna get all up into these veggies and make them extra tasty i've also got some leeks that i've chopped and soaked rinsed flavor of leeks always makes me think of spring a good pinch of salt to help the vegetables sweat and stir this around and allow the vegetables to start to soften this is looking really good okay as the veggies continue to soften i'll toss in some sliced garlic stir it around and now that i'm smelling the garlic that is my cue to go on to the next step which is to squeeze in two tablespoons of tomato paste all the best braised briskets have red wine it adds that delicious dark complex flavor just a half cup full dew before i add anything else i do want to allow the wine to reduce so you're just left with the flavor the moisture from the wine will loosen up all the bits that are stuck to the bottom of the pan those are little tiny flavor bombs left over from browning the brisket and they are gonna mingle and make this even more delicious i'll pour in a can of diced tomatoes two and a half cups of low-sodium beef stock to help us come together into a stew i'll pour this in just until it's about halfway up the beef and lastly some fresh rosemary quincy flavor i'll bring this up to a boil reduce to a simmer and cook it covered for two hours and then uncovered for another half hour or so so that it can reduce and get saucy and thick oh my good gosh beef this is gonna be good it smells like hot dish heaven in here the stew has thickened and the meat is tender i'm just using a couple of forks to break up some of these figure chunks this is exactly the texture that i'm looking for okay this looks good i'll grab my tots and piece i'll toss in some frozen peas just for added freshness and greenery pressure frozen would work if they're frozen they'll thaw almost immediately okay and of course you can use any shape tot but look at how fun the smiley faces are i'll arrange these in one even layer all over the top and then stick this in the oven at 400 degrees to bake for 45 to 50 minutes until it's golden brown and bubbly i'm ready to meet my friends get it meat look how cute all right just gotta dress them up for dinner with some parsley and chives give them a little body glitter know what i'm saying holy cozy brisket this looks goodi am making my brisket hot dish it is a super thick meaty comforting casserole that gets topped with crispy potato smiles to start i've got two pounds of brisket cubed up and i'm seasoning it all over with kosher salt and black pepper and that's going to help the brisket develop that brown crust which is crucial for the flavor all right a little more salt and pepper and now we'll get it browning so i've got my brazer here heating up and i'm just piling this all into it it's a one pot meal i'll get some oil heating and get this in spacing it out evenly to give it some breathing room that's the sound if your pan isn't hot enough you won't get a crust and you won't get that great flavor i can smell it already too i'll let this go on medium high for a few minutes on each side until it's browned all over okay this is smelling great i'll toss in my carrots and celery the fat from the brisket is gonna get all up into these veggies and make them extra tasty i've also got some leeks that i've chopped and soaked rinsed flavor of leeks always makes me think of spring a good pinch of salt to help the vegetables sweat and stir this around and allow the vegetables to start to soften this is looking really good okay as the veggies continue to soften i'll toss in some sliced garlic stir it around and now that i'm smelling the garlic that is my cue to go on to the next step which is to squeeze in two tablespoons of tomato paste all the best braised briskets have red wine it adds that delicious dark complex flavor just a half cup full dew before i add anything else i do want to allow the wine to reduce so you're just left with the flavor the moisture from the wine will loosen up all the bits that are stuck to the bottom of the pan those are little tiny flavor bombs left over from browning the brisket and they are gonna mingle and make this even more delicious i'll pour in a can of diced tomatoes two and a half cups of low-sodium beef stock to help us come together into a stew i'll pour this in just until it's about halfway up the beef and lastly some fresh rosemary quincy flavor i'll bring this up to a boil reduce to a simmer and cook it covered for two hours and then uncovered for another half hour or so so that it can reduce and get saucy and thick oh my good gosh beef this is gonna be good it smells like hot dish heaven in here the stew has thickened and the meat is tender i'm just using a couple of forks to break up some of these figure chunks this is exactly the texture that i'm looking for okay this looks good i'll grab my tots and piece i'll toss in some frozen peas just for added freshness and greenery pressure frozen would work if they're frozen they'll thaw almost immediately okay and of course you can use any shape tot but look at how fun the smiley faces are i'll arrange these in one even layer all over the top and then stick this in the oven at 400 degrees to bake for 45 to 50 minutes until it's golden brown and bubbly i'm ready to meet my friends get it meat look how cute all right just gotta dress them up for dinner with some parsley and chives give them a little body glitter know what i'm saying holy cozy brisket this looks good\n"