Michael Symon's Stuffed Roasted Brisket

By joejudy

Ingredients

• 1 1/2 pounds Brisket (butterflied and lightly pounded)
• Kosher Salt
• 4 ounces Kale (tough center ribs removed)
• freshly ground Black Pepper
• 1/2 large Carrot (peeled and cut into matchsticks)
• 1/2 large Parsnip (peeled and cut into matchsticks)
• 8 ounces Kielbasa (cut into matchsticks)
• 3 tablespoons Extra Virgin Olive Oil
• 1 Onion (halved)
• 3 whole Garlic cloves
• 1 12 ounce Beer
• 3 cups Beef Stock
• Salt and Pepper to taste

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 1/2 pounds Brisket (butterflied and lightly pounded)
Kosher Salt

instructions Season the brisket with salt. Cover and refrigerate overnight.

step 2

ingredients 4 ounces Kale (tough center ribs removed)

instructions Preheat the oven to 350 F. Bring a large stockpot of water to a rolling boil. Add salt until the water tastes seasoned. Have ready a bowl of ice water. In small batches, blanch the kale leaves in boiling water for just 10 seconds. Use a slotted spoon to move the kale from boiling water to the ice bath to stop the cooking. Drain the kale, squeezing it to remove as much water as possible.

step 3

ingredients freshly ground Black Pepper
1/2 large Carrot (peeled and cut into matchsticks)
1/2 large Parsnip (peeled and cut into matchsticks)
8 ounces Kielbasa (cut into matchsticks)

instructions Season the meat on both sides with black pepper. Arrange a layer of kale over the entire brisket, being sure to leave a 1/2-inch border on all sides. Arrange the carrot, parsnip and kielbasa in a line down the center of the brisket. Roll the meat as tightly as you can, tying it off with kitchen twine in 5 places to secure it.

step 4

ingredients 3 tablespoons Extra Virgin Olive Oil
1 Onion (halved)
3 whole Garlic cloves
1 12-ounce Beer
3 cups Beef Stock

instructions Heat a large dutch oven over medium-high heat with a few tablespoons of olive oil. Sear the stuffed brisket on all sides until caramelized, about 4 minutes per side. Add the onion and garlic. Deglaze with the beer and once reduced by half, add the beef stock.

step 5

ingredients Salt and Pepper to taste

instructions Bring to a simmer, cover and then place in the oven. Cook 1 1/2-2 hours, or until tender. Remove from oven and allow to rest 15 minutes before slicing.

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