WEEKDAYS 1e|12c|p

Michael Symon's Stuffed Roasted Brisket

Michael Symon
Servings: 4
1 to 2 hr

Brisket Stuffed with Kale and Kielbasa

  • Ingredients
  • step-by-step directions
Michael Symon's Stuffed Roasted Brisket
  • 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
  • Season the brisket with salt. Cover and refrigerate overnight.
  • 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.
  • 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.
  • 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. 
  • 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.
Similar categories: Dinner Courses & Meals
rate this recipe

Latest Recipes