What's Cooking: Smokehouse Brisket Hash - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Smokehouse Brisket Hash

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Chef Matt Corrente of Bluebird Tavern in Burlington treated the Morning Show to a hearty breakfast. Chef Corrente demonstrated how to poach an egg to plate with a smokehouse brisket hash.

Smokehouse Brisket Hash

serves 2 for a big breakfast


1 cup smoked brisket, cubed

1 onion, diced

1 small celery root, diced

2 carrots, diced

2 parsnips, diced

2 Idaho potatoes, diced

2 cloves garlic

1 cup white wine

1.5 cups chicken stock

Olive oil


Black pepper

3 tablespoons butter


4 eggs

White vinegar


For Hash:

In a large heavy skillet, heat olive oil until smoking. Add diced vegetables. Toss to coat with oil, season with salt and pepper. Continue to sauté to caramelize.

Once vegetables are beginning to brown, add wine to deglaze, then add chicken stock. Reduce mixture over high heat by half. Add butter, continue to reduce to soften vegetables and build glaze.

Add brisket cubes and continue to sauté until the entire mixture is glazed, warm, and no longer soupy. Add chopped chives, toss, and plate in two bowls.

For Poached Eggs:

Crack eggs into individual small cups. Heat a medium pot of water to a boil. Shut it off. Add 2 Tablespoons of white vinegar. Stir it to make the water spin. Drop the eggs in. Turn the heat on medium-low to simmer the water. Allow the eggs to poach for 5 minutes until they are set. Remove them with a slotted spoon and plate on the hash.

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