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| RECIPE FOR MOOSE'S BEEF BRISKET HASH |
Title: Moose's Beef Brisket Hash
Category: Restaurant
Instructions:
Moose's Beef Brisket Hash
Source: Jeffrey Amber, executive chef - Moose's, San Francisco, California
Serves 6.
For brisket
1 (3 pound) beef brisket
1 whole onion
1 whole leek
5 cloves garlic
1 bay leaf
1 tablespoon chile flakes
1/2 tablespoon black peppercorns, bruised
10 cups low-sodium beef bouillon or stock
For vegetables
2 onions, chopped or julienned
2 tablespoons olive oil
4 large or 8 medium Yukon Gold potatoes, cut into 1/4-inch dice
To finish
2 tablespoons olive oil
1/4 cup parsley, chopped
3 cups reserved braising liquid from brisket
Salt and pepper
To cook brisket: Trim excess fat from meat. Put brisket in a stockpot with onion, leek and seasonings and cover with stock. Cover pot and cook at a constant simmer, skimming any foam that rises to surface, for about 2 hours or until fork tender.
Remove meat from liquid and allow to cool. Strain braising liquid, remove fat that rises to the top and set liquid aside. Cut the meat into 1/4-inch dice, trimming off fat, and set aside.
To cook vegetables: Cook onions in olive oil over low heat until translucent, about 5 minutes. Reserve. Cover potatoes with cold, salted water and cook over medium heat until water just comes to boil. After water boils, strain potatoes and spread in a single layer to dry completely, then cool.
To cook hash: Heat olive oil in a large skillet. Add potatoes and cook on medium-high heat, stirring frequently, until browned and slightly crisp. Lower heat to medium, add 3 cups diced brisket and heat through, about 2 minutes. Mix in reserved saut
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