Brisket Stuffed with Kale and Kielbasa
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.