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U.S. Hash Brown topped with Pulled Beef Brisket

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Print Recipe
Total Time20 Mins
Prep Time10 Mins
Cook Time10 Mins
ServingsServes 50
Potato Type: Russet
Prep Method: FriedAir Fryer

Dish

Snack

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 50

Ingredients

  • 60 pcs Frozen U.S. Hash Brown
  • 4kg Beef Brisket
  • 3 pcs Spanish Onion
  • 15 pcs Garlic Clove
  • 120ml Olive Oil
  • 1kg Tomato (Peeled and blend)
  • ½ cup Worcestershire Sauce
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Dijon Mustard
  • 80g Brown Sugar
  • 120g Ketchup
  • 100g Ginger Bread Spice
  • 1 can Chipotle Pepper in Adobo Sauce
  • Salt and black pepper to taste
  • 2kg Pumpkin
  • Olive Oil
  • 5 Cinnamon Stick
  • Maple Syrup to taste
  • 15 pcs Garlic Clove
  • 20 pcs Fresh Sage Leaves
  • 10 pcs Fresh Bay Leaves
  • 150g Chestnuts (Cooked)

Preparation

  1. Heat up oil and deep frying the frozen U.S. potato wedges until golden-brown colour, then set aside to strain the excess oil.
  2. Season the brisket generously with salt and pepper.
  3. In a large cast iron skillet, over medium high heat, heat the olive oil and, once smoking hot, brown the brisket on all sides until golden-brown colour.
  4. Transfer the browned brisket to your slow cooker, fat side up.
  5. Back in the skillet, lower the heat to medium low and add some more olive oil if necessary. Add the onions and garlic and sauté for about 10 minutes or until the onions have caramelized. Transfer to the slow cooker.
  6. In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown sugar, the ketchup and the chili powder, whisking everything together until smooth. Pour the sauce into the brisket in the slow cooker.
  7. Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender.
  8. Discard the chipotle pepper and take the brisket out of the slow cooker.
  9. On a cutting board, take the fat out using a serrated knife. Discard the fat.
  10. Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more hour.
  11. Serve on top of the hash browns.
  12. Preheat the oven to 200°C or 400F. Cut the unpeeled pumpkin into wedges (1-2cm at the thick end) and discard the seeds; leave the skin on. In a large bowl, toss the pumpkin pieces with four tablespoons of olive oil, the cinnamon, three tablespoons of maple syrup, the garlic, sage, half the bay leaves, and salt and pepper. Lay out in a single layer in a large roasting tray
    and roast for 20-25 minutes, until the pumpkin is soft and golden. Add the chestnuts five minutes before the end.
  13. Arrange the tray’s contents on a serving platter and scatter the remaining bay leaves over the top. Stir together the remaining syrup and oil, and drizzle on top. Serve warm.

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Chef Christian Bruhns

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