Categories: Meals

Ingredients

• 2 tbsp olive oil
• 2 lb. brisket, cut into 2-inch pieces
• Kosher salt
• 3 large leeks, white and light-green parts only, chopped
• 4 carrots, peeled and cut into 1/2-inch pieces
• 2 stalks celery, cut into 1/2-inch pieces
• 2 garlic cloves, finely chopped
• 1/2 cup red wine
• 2 tbsp tomato paste
• 2 to 2 1/2 cups beef stock
• 14.5 oz. can diced tomatoes
• 2 sprigs fresh rosemary, leaves stripped and chopped
• 1 1/4 lb. frozen potato tots
• Chopped fresh chives, for garnish

Directions

1. In a large pot, heat the oil over medium-high. Add the brisket; season with salt and pepper. Cook, turning occasionally, until browned, about 10 minutes. Reduce heat to medium. Add the leeks, carrots, and celery. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 2 minutes. Stir in the tomato paste. Add 2 cups stock, the tomatoes, and rosemary. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, until the beef is tender, 2 1/2 to 3 hours.

2. Preheat the oven to 400. Transfer the brisket mixture to a 3-quart or 9×13-inch baking dish. Top with the potato tops, arranging them in neat rows. Bake until golden, 45-50 minutes. Let cool slightly. Top with chives.

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