Recipe

Make Brisket

1. Preheat oven to 350°F. Season brisket generously all over with salt and pepper and set aside on counter for 30 minutes.
2. Heat vegetable oil in large Dutch oven over medium-high heat. Once oil is hot, lay brisket in pot and sear until golden brown on both sides, 4 to 5 minutes per side. Remove brisket from pot and set aside.
3. Reduce heat to medium. Add onions, celery and carrots to pot and cook, stirring occasionally, 4 to 5 minutes, until vegetables begin to brown. Add garlic, thyme, rosemary, bay leaves and tomato paste and cook, stirring constantly, for 2 more minutes.
4. Pour in beef stock, return brisket to pot and bring to a boil. Once boiling, cover with lid and transfer to oven. Braise brisket for about 3 1/2 hours, until meat is fork-tender.
5. Cool brisket in liquid, covered, in fridge overnight. Letting brisket cool completely in the liquid allows it to soak up all the flavour and become cool enough to handle and slice.

Make Brown Butter

1. In saucepan over medium-high heat, melt butter. Cook, stirring constantly to prevent burning. Once you start to see lots of little, lightly browned bits and butter smells slightly nutty, remove from heat. Pour brown butter into bowl and let cool before using. Store, covered, in fridge for up to 1 month.

Make Mashed Potatoes

1. Using paring knife, make very shallow cut all the way around each potato. This will make peeling skins off easier after cooking. Place potatoes in large pot, cover with water and bring to a boil over high heat. Reduce heat to medium, then tightly cover with lid and simmer for about 20 minutes, until potatoes are soft and cooked through. Drain potatoes and let sit, until cool enough to handle.
2. Peel potatoes by pulling skin at both ends. Pass potatoes through ricer back into pot. (If you don’t have a ricer, mash skinned potatoes in pot.) Pour in warm milk and add butter, salt and pepper, to taste. Stir until milk and butter are absorbed.
3. Drizzle warm Brown Butter over mashed potatoes.

Assemble and Serve

1. Remove brisket from liquid. Place pot with liquid over high heat and gently mash cooked vegetables in liquid. Bring to a boil and reduce sauce by half. Strain through fine-mesh strainer into bowl. Return sauce to pot. Discard or compost solids.
2. Slice brisket crosswise against grain into 1/4″ thick slices and carefully return to sauce. Heat brisket over low heat, until warmed through. Divide between plates and serve with Brown Butter Mashed Potatoes.