- 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)
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 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.