Recipe courtesy of Paul Dyer
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3 hr 20 min
20 min
30 servings
3 hr 20 min
20 min
30 servings



Watch how to make this recipe.

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. 

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. 

Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside. 

Combine the mustard, Worcestershire and hot pepper sauce in a small bowl. 

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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