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Guinness Braised Brisket Hash

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In a nod to the Irish who can enjoy a Guinness any time of the day, chef Sam DeMarco created a brisket hash packed with flavor. He calls it “a hearty-style breakfast” that’s even heartier alongside poached eggs with hollandaise.

Makes: 4 to 6

  • 1-2 pounds beef brisket
  • 2 large onions, thinly sliced
  • 2 celery stalks, diced
  • 2 carrots, sliced
  • 1 Yukon gold potato, pan fried and diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 head of garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1⁄2 cup fresh parsley, minced
  • 12 ounces Guinness
  • 1 cup veal stock
  • canola oil (for sautéing)
  • salt and pepper to taste
  • optional: poached egg with
  • hollandaise sauce


• Preheat oven to 275 degrees Fahrenheit. Pat brisket dry and season with salt and pepper.

• In a large braising pan, brown brisket and transfer to a platter. Add onions, peppers, carrots and celery and cook about 8 minutes or until softened.

• Add garlic and tomato paste, cook 1 minute and add Guinness.

• Bring mixture to a boil and marinate overnight.

• Add stock, then braise the brisket. Cover and cook in a 275-degree oven for 3 hours. Let cool, then dice brisket.

• In a sauté pan, add canola oil and cooked potatoes and sauté until brown.

• Add onions and peppers and cook for 1 minute.

• Add diced brisket, braising liquid and cook until heated through.

• Season with paprika and parsley and serve.


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