The Recipes

Brisket Stew

I am on a mission to actually eat all of the stashed proteins and soups in my freezer!  This turned out remarkably well.  I threw in the paprika as a nod to my Aussie friend who hosted an amazing Goulash dinner for some folks earlier this year.

Brisket  Stew


- 1 lb. brisket, fat mostly removed
- 1 celery rib, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 medium yellow onion, diced
- 2 garlic cloves
- 2 T. tomato paste
- 1 c. dry red wine
- 1 14.5-oz. can diced tomatoes with juices
- 2 c. beef stock
- pinch saffron threads
- 1 palmful of Hungarian paprika
- salt
- pepper
- olive oil

For Chunky Potatoes:

- 3-4 small potatoes
- 2 heaping T. sour cream
- 1 T. butter
- splash chicken stock
- salt
- pepper

Season the brisket with salt and  pepper.  Heat 2 T. of olive oil and sear each side of the brisket; about 3 minutes per side.  Remove the brisket and set aside.  Add the onion, celery, carrots, and peppers to the oil.  Season with salt and let them sweat for 7-8 minutes.  Add the garlic, paprika, and tomato paste, stir and let cook for another minute or two.  Add the wine and let it reduce by half.  Add in the tomatoes, stir, and add in the saffron.  Season again with salt and pepper.  Nestle the brisket back into the mixture and pour in the stock.  Cover and let it simmer for 2 1/2 to 3 hours.  Remove the brisket and shred it using two forks.  Return the meat to the stew.

Serve with rice, egg noodles, or the chunky potatoes I made:

Cut the potatoes into 1-in. dice, toss them in a pot and cover with water.  Cover and bring the pot to a boil; reduce it to a simmer and cook until the potatoes are fork tender.  This will take about 20-30 minutes.  Drain the potatoes and heat the other ingredients in the same pan.  Add the potatoes back in and mash them quickly.  Plate the potatoes and ladle the brisket stew over the top.