Braised Brisket Potato Tot Casserole
This homey dish from The Stray Dog in Minneapolis takes classic Minnesota hot dish to new levels. The tender brisket is braised in stout beer, while brown sugar helps caramelize the brussels sprouts. A creamy mushroom bechamel brings everything together, while the truffle-laced potato tots cap things off. You can braise the brisket, caramelize the brussels sprouts and cook the bechamel a day in advance if you like, then assemble the components, top them with potato tots and bake off the casserole when you are ready to eat this warming, hearty meal.
On the Joy of Eating Juicy Brisket All Day Long
Why not eat brisket for breakfast, lunch and dinner? Matthew Gaudet has some ideas for leftover meat, along with a new restaurant, SuperFine, opening today.
Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
The beef for this simple stew marinates in red wine, garlic, sage and rosemary to help make it tender. Served with a dollop of cream, it’s an extremely luscious dish.Slideshow:
More Beef Stew Recipes
5 Tender, Meaty Recipes to Celebrate National Brisket Day
Meat lovers, get ready to do some serious slow-cooking—it's National Brisket Day! Here are five superb, beefy ways to celebrate.
This is the Brisket Recipe You Need for Hanukkah
This gigantic brisket from Andrew Zimmern is tender and meaty, with lots of delicious bites of sweet, caramelized fennel alongside.
Slow Cooker Spicy Brisket with Texas Caviar
You've never had Texas brisket like this before, but it may change the way you enjoy it forever.More Brisket Dishes
