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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 30 |
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Ingredients:
10 pounds fresh whole beef brisket, cut into equal pieces |
2 bay leaves |
salt and freshly ground black pepper |
2 medium white onions, diced |
3 teaspoons chopped garlic |
1/2 cup chopped fresh thyme leaves |
2 teaspoons worcestershire |
1 teaspoon hot pepper sauce, (recommended: tabasco) |
1/2 cup white wine |
3 large chef potatoes peeled and diced |
yellow mustard (1 teaspoon per pound) |
1 tablespoon worcestershire |
1/2 tablespoon teaspoon hot pepper sauce, (recommended: tabasco) |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
2. In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
3. Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
4. Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
5. Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use.
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