Molly Yeh's Passover Brisket Hotdish

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.
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passover brisket hotdish

An organized pattern of potato tots maximizes the golden, crunchy surface area—and looks pretty, too!

Recipe by Molly Yeh

Active TimeTotal TimeServings

25 minutes

5 Hours

6 to 8

Ingredients

  • 2 tbsp. canola oil

  • 2 lb. brisket, cut into 2-inch pieces

  • Kosher salt

  • 3 large leeks, white and light-green parts only, chopped

  • 4 carrots, peeled and cut into 1/2-inch pieces

  • 2 stalks celery, cut into 1/2-inch pieces

  • 2 cloves garlic, finely chopped

  • 1/2 cup red wine

  • 2 tbsp. tomato paste

  • 2 to 2 1/2 cups beef or vegetable stock

  • 1 can (14.5 oz.) diced tomatoes

  • 2 sprigs fresh rosemary, leaves stripped and chopped

  • 1 1/4 lb. frozen potato tots (about 64)

  • Chopped fresh chives, for garnish

Preparation

1. 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.)

2. 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.