This is my Midwest Jewish mashup for a low-maintenance crowd-pleasing Passover main dish. A hotdish is a meal in a dish with a protein (brisket, you have to have it on Passover!), vegetables (carrots, celery and peas), starch (potato smiles) and something to bind it together (the thick stewy braising liquid) …it’s rich and comforting but not overly heavy thanks to all of the veggies. Passover happens in Spring and it’s still really cold where I live, so this warm cozy dish just makes sense!
| Level: | Easy |
| Total: | 4 hr 40 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
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, chopped
- 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 stripped and chopped
- 1 cup fresh or frozen peas
- 1 1/4 pounds frozen potato smiles, preferably McCain
- Chopped fresh parsley, for garnish
- Chopped fresh chives, for garnish
- Ketchup, for serving, if desired
Instructions
- Season the brisket on all sides with salt and pepper.
- In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use 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. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles.
- Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 398 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 85 mg |
| Sodium | 827 mg |
Reviews
Fantastic. I put in slow cooker on low for 4 hours because I couldn’t stay with stove for 2 hours. Worked great!
I think I did something wrong, my smiles were like mush? Maybe too much liquid. Normally I love her recipes so I still gave it 4 stars, + everyone else loved it.
So good! Perfect as is. This is a favorite at my house.
This was so delicious! The brisket and vegetables were perfectly tender, and the potato smilies were amazingly crispy but still soft on the inside. Looking forward to leftovers tomorrow
I never write a review but this is so worth a comment! Un freaking believable!!! My kids from the pickiest devoured this! Sooooooo good!!!!
I modified it a bit because our brisket was smoked before hand…but this dish was SO GOOD! Solid recipe 10/10!
The most delicious, warm, comforting, fun, low effort, creative Passover recipe we have made and enjoyed at a Seder . . . and our family cooks and is known for delicious food at our seders. One of few recipes that should not be modified. Plus, excellent cold leftovers. Who can ask for more?
I love your recipes and this looks so cute. #i love this