Idaho® Fingerling Potato Braised Brisket Stew | Idaho Potato Commission
- Preheat the oven to 250° F, and coat the bottom of a large Dutch oven or deep cast iron skillet with olive oil. - Drizzle the Worcestershire sauce over the side of the brisket without fat and...
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Oven
- Stove
- Aluminum foil
- Plate
- Spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Refrigerator
Ingredients
- 1 (approximately 2¼-pound) brisket
- 2 tablespoons Worcestershire sauce
- Olive oil for the pan
- 1½ cups thinly sliced yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped fresh thyme, washed and dried
- 1 tablespoon finely chopped fresh rosemary, washed and dried
- 1 1/4 lb Idaho® Fingerling Potatoes, washed & dried
- 2½ cups beef stock
- ½ cup red wine
- 1 cup frozen peas, thawed
- sea salt
- freshly ground black pepper
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