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Photo: Eric Wolfinger
Active Time:35 minsTotal Time:2 hrs 10 minsServings:10Jump to Nutrition Facts
Active Time:35 minsTotal Time:2 hrs 10 minsServings:10
Active Time:35 mins
Active Time:
35 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2mediumleeks, white and pale green parts only, thinly sliced, rinsed1largeshallot, thinly sliced3clovesgarlic, minced6sprigsfresh thyme, plus 2 tablespoons thyme leaves1teaspoonkosher salt, divided1teaspoonground pepper, divided3poundsrusset potatoes⅓cupall-purpose flour1cuplow-sodium beef broth5large eggs, lightly beaten2tablespoonsmatzo meal1tablespoonfinely chopped fresh rosemary2cupsshreddedBraised Brisket with Tomatoes & Onions2tablespoonsunsalted butter, cubed
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2mediumleeks, white and pale green parts only, thinly sliced, rinsed
1largeshallot, thinly sliced
3clovesgarlic, minced
6sprigsfresh thyme, plus 2 tablespoons thyme leaves
1teaspoonkosher salt, divided
1teaspoonground pepper, divided
3poundsrusset potatoes
⅓cupall-purpose flour
1cuplow-sodium beef broth
5large eggs, lightly beaten
2tablespoonsmatzo meal
1tablespoonfinely chopped fresh rosemary
2cupsshreddedBraised Brisket with Tomatoes & Onions
2tablespoonsunsalted butter, cubed
Directions
Heat oil in a large skillet over medium heat. Add leeks, shallot, garlic, thyme sprigs and 1/4 teaspoon each salt and pepper and cook until translucent and soft, about 5 minutes. Remove the thyme sprigs and set the leek mixture aside to cool, about 5 minutes.
Meanwhile, peel potatoes and place in a bowl of cold water. Using a chef’s knife or mandoline, slice the potatoes into 1/4-inch-thick rounds, returning them to the water as they’re sliced.
Place flour in a medium bowl and gradually pour in broth, whisking vigorously to prevent clumping. Whisk in eggs and matzo meal. Combine rosemary and thyme leaves in a small bowl.
Drain the potatoes and pat dry. Shingle a layer of them in the prepared baking dish. Sprinkle with one-third of the herb mixture and 1/4 teaspoon each salt and pepper. Cover with half the leek mixture and 1 cup brisket. Repeat with a second layer of potatoes, another third of the herbs, 1/4 teaspoon each salt and pepper, and the remaining leeks and brisket. Top with a final layer of potatoes and season with the remaining herbs and 1/4 teaspoon each salt and pepper. Pour the egg mixture evenly over the top. Dot with butter. Cover loosely with foil.
Place the baking dish on a baking sheet. Bake for 1 hour. Remove foil and continue to bake until the potatoes are golden-brown and fork-tender and the liquid has stopped bubbling from the inside, about 30 minutes more.
Transfer the baking dish to a rack to cool for at least 15 minutes before cutting.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)336Calories10gFat39gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
