Molly Yeh's Brisket Hotdish | Girl Meets Farm

Molly's low-maintenance Brisket Hotdish is rich and comforting without being overly heavy, thanks to all of the veggies! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3NRCL8s Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Brisket Hotdish RECIPE COURTESY OF MOLLY YEH 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #BrisketHotdish Molly Yeh's Brisket Hotdish | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=Hi0klA2o8_Q