Molly's low-maintenance Brisket Hotdish is abundant and reassuring without being extremely heavy, thanks to all of the veggies!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Brisket Hotdish
DISH COURTESY OF MOLLY YEH
Level: Easy
Overall: 4 hr 40 minutes
Active: 1 hr
Yield: 8 to 10 servings

Active ingredients

One 2-pound brisket, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 large leeks, white and light-green parts only, sliced
4 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
2 1/2 cups low-sodium beef stock, plus more as needed
One 14.5-ounce can diced tomatoes
2 sprigs fresh rosemary, leaves removed and sliced
1 cup fresh or frozen peas
1 1/4 pounds frozen potato smiles, ideally McCain
Sliced fresh parsley, for garnish
Chopped fresh chives, for garnish
Ketchup, for serving, if desired

Directions

Season the brisket on all sides with salt and pepper.

In a large oven-safe braiser, heat the oil over medium-high heat. Include the brisket and cook, turning periodically, until browned, about 10 minutes. Minimize the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, till softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Include the red wine to deglaze and utilize a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Include 2 1/2 cups of stock, the tomatoes and rosemary. Remind a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, till the beef is tender, about 2 hours.

Position an oven rack in the middle position. Preheat the oven to 400 degrees F.

Get rid of the lid from the brisket and continue to prepare till the sauce is reduced and thickened to a stew-like gravy, 20 to thirty minutes. Turn off the heat. Utilizing two forks, break up the meat into smaller sized chunks, however not shredded. Include the peas and stir to combine. Arrange the potato smiles on top in concentric circles.

Bake till golden, steamy and bubbling, 45 to 50 minutes. Let cool a little. Garnish with the parsley and chives. Serve with ketchup, if desired.

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Molly Yeh's Brisket Hotdish|Lady Satisfies Farm|Food Network