123. Braised Brisket & Potato Cake w/ Gravy!
Beautifully braised beef brisket seasoned to perfection on top of a delicious potato cake with gravy.
Ingredients Scroll down for recipe
- Beef Brisket
- Idaho Potatoes
- Kitchen Basics Beef Stock
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- McCormick Granulated Garlic
- McCormick Onion Powder
- Fresh Chopped Chives
- Butter
- All Purpose Flour
- Potato Masher
Directions
- Preheat your oven to 350 degrees. Season your brisket liberally with salt, pepper, and onion powder. Heat a large pot on medium high heat and pour in lots of beef broth, bring to a boil then your turn off your heat.
- Place your brisket in your pot, place in the oven and bake 30 minutes per pound at 350 degrees.
- Slice and dice your idaho potatoes, bring a pot of water to a boil, boil your diced potatoes for about 40 minutes. Drain and set your potatoes on paper towels to soak up the excess water. Place in a bowl, season with salt, pepper, and garlic powder, mash well with your potato masher and form into patty size.
- Heat a pan on medium high heat and add some butter, carefully spoon your your mashed potatoes (patty like) into the pot, keep the patty form, and fry hard for about 8 minutes without moving, gradually add more butter along the edges to help with the sticking. Then carefully flip your potato cake and hard sear for about 8 minutes, gradually add more butter along the edges to help with the sticking. Turn off your heat.
- Heat another pan on medium high heat and add lots of butter, as your butter starts to melt whisk in some flour to create a roux. Pour in some beef broth and continue to whisk well to create a nice gravy. Season with salt, and pepper.
- Plate your potato cake, pour on some of your gravy, top with a nice slice of your braised brisket, pour on some more of your gravy, garnish with your chopped chives, and enjoy!
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