MAKMAK · FROM THE TABLE

BBQ Brisket with Scalloped Potatoes, Salad, and Rolls

180 min  ·  Serves 4

INGREDIENTS

• 3 lbs beef brisket, trimmed
• 1 cup BBQ sauce, plus more for serving
• 2 tbsp olive oil
• 2 large russet potatoes, peeled and thinly sliced
• 1.5 cups milk
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tbsp vinaigrette dressing
• 4 dinner rolls

METHOD

1. Preheat oven to 300°F (150°C).
2. Pat the brisket dry with paper towels. Season generously with salt and pepper.
3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.
4. Pour 1 cup of BBQ sauce over the brisket. Cover the skillet tightly with a lid or aluminum foil.
5. Transfer the brisket to the preheated oven and cook for 2.5-3 hours, or until very tender.
6. While the brisket cooks, prepare the scalloped potatoes. In a medium saucepan, combine milk, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Heat over medium heat until simmering, stirring occasionally.
7. Arrange half of the sliced potatoes in a 9x13 inch baking dish. Pour half of the cream mixture over the potatoes.
8. Layer the remaining potatoes over the first layer, then pour the remaining cream mixture over the top.
9. Bake the scalloped potatoes in the same oven as the brisket for 60-75 minutes, or until potatoes are tender and the top is golden brown and bubbly.
10. For the salad, combine mixed greens, cherry tomatoes, and diced cucumber in a bowl. Toss with vinaigrette dressing.
11. Once the brisket is cooked, remove it from the oven and let it rest for 15 minutes before slicing against the grain.
12. Serve the sliced brisket with extra BBQ sauce, scalloped potatoes, fresh salad, and dinner rolls.

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