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Finnegan’s Brisket

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Finnegan’s Brisket

Serves 6 to 8

Whether you’re looking to Celebrate St. Patrick’s Day, or simply for a delicious, hearty meal, this mostly hands off recipe is the perfect solution.

  • 1 (48-ounce) Certified Piedmontese brisket flat
  • Kosher salt and freshly cracked black pepper to taste
  • 2 tablespoons canola oil
  • 1 quart beef stock (2 quarts if making ahead of time)
  • 1 pound baby red potatoes
  • 1 quart homemade or store-bought sauerkraut
  • 1 bunch thyme
  • 2 bay leaves
  • 1 onion, thinly sliced
  • 1 tablespoon chopped parsley

Heat a large Dutch oven to medium-high heat and preheat the oven to 350°F. Season the brisket generously with salt and pepper. Add oil to the pan and bring to temperature. Sear brisket until dark golden brown on both sides. Deglaze with beef stock and cover with foil or lid. Braise for 3½ to 4 hours, or until tender. If serving immediately, add potatoes, sauerkraut, thyme, bay leaf, and onion to pan during the last 40 minutes of braising.

If making ahead, allow to cool overnight in the refrigerator. An hour and a half before serving, preheat the oven to 400°F. Remove the brisket from the pan and add the potatoes, sauerkraut, thyme, bay leaf, and onion. Cover the pan with parchment paper (to allow some evaporation) and bake for 1 hour. Transfer the brisket back to the pan with the potatoes and sauerkraut and cook in the oven for another 20 minutes, until brisket is heated through. Add the parsley, slice the meat against the grain, and serve.

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