A hotdish is a casserole that contains meat, vegetables, and a starch, all held together by creamed soup and baked until hot. The one-pan meal is an upper Midwestern specialty, and it’s great when you’re feeding a big group. This version features the star of practically every Jewish holiday feast—braised brisket—and potato tots, which may be the most popular hotdish topping.


Credit: Photography by Chantell and Brett Quernemoen

Recipe Summary test

25 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • In a large pot, heat the oil over medium-high. Add the brisket; season with kosher salt and pepper. Cook, turning occasionally, until browned, about 10 minutes. Reduce heat to medium. Add the leeks, carrots, and celery. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 2 minutes. Stir in the tomato paste. Add 2 cups stock, the tomatoes, and rosemary. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, until the beef is tender, 2 1/2 to 3 hours. (Add 1/2 cup stock if the mixture is dry.)

  • Preheat the oven to 400°. Transfer the brisket mixture to a 3-qt. or 9-by-13-inch baking dish. Top with the potato tots, arranging them in neat rows. Bake until golden, 45 to 50 minutes. Let cool slightly. Top with the chives.