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Monday, January 20, 2020

Braised Brisket & Potato Cake w/ Gravy

Beautifully braised beef brisket seasoned to perfection on top of a delicious potato cake with gravy.


    1. 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.
    2. Place your brisket in your pot, place in the oven and bake 30 minutes per pound at 350 degrees. 
    3. 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.
    4. 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.
    5. 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. 
    6. 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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