Bulldog NE Tater Tot Hotdish Recipe

serves 6

Roasted Mushroom Bechamel 1.5 qt

4 ounces yellow onions, small diced

6 garlic cloves, minced

1/4 pound butter

6 fluid ounces all-purpose flour

4 cups whole milk

2 teaspoons kosher salt

1 teaspoons white pepper, ground

3 cups cremini mushrooms, small chopped

Braised Beef Brisket 1 to 1 1/2 lbs cooked weight

3 pounds beef brisket

2 sprigs rosemary

5 stems thyme

1 medium-sized red onion, sliced

1 garlic head, cut in half

2 cups of any chocolate stout beer

1 cup red wine

3 ounces brown sugar

2 cups beef stock reduction

2 cups water

3 tablespoons black peppercorns

1 bay leaf

Caramelized Brussels Sprouts 1.5 quart

2 quart Brussels sprouts, stem removed, cut in half, and blanched until bright green

1 pound whole butter

2 cups brown sugar

1 tablespoon salt and pepper

4 fluid ounces black truffle oil

3 cups grated fresh Parmesan cheese

1/2 cup minced chives and parsley equal mix

6 cups baked tater tots

Method

To make the Roasted Mushroom Bechamel: Sweat the onions, mushrooms, and garlic in butter until translucent and the mushrooms brown. Add flour and heat through, cooking until it slightly browns.

Slowly add milk and cook over low heat until it thickens, should reach but not exceed 140–145 degrees F. Season and refrigerate until later use.

To make the Braised Brisket: Cut the brisket into large chunks. Season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sear in a large pan until browned on all sides. Remove meat from pan and set aside. Sauté the onion, garlic, and herbs in the same pan and deglaze with red wine. Reduce to au sec then place everything into a roasting pan. Foil wrap and put in the oven at 275 degrees for 4 hours. Remove meat and strain liquid. Shred the beef and reduce the liquid by half. After the liquid reduces, add enough reduction to the beef to cover the meat by an inch. Store until ready to use.

To make the Caramelized Brussels Sprouts: Melt the butter in large round and shallow pot until it starts to brown slightly. Add sprouts and turn heat down to low. Cook sprouts until they start to brown. Add sugar and cook until completely caramelized and sticky. Should be slightly crispy. Season with salt and pepper, store until later use.

Assembly

In a large bowl, combine the freshly baked tots, black truffle oil, and 2 cups of the parmesan cheese, and toss until thoroughly mixed. Place the tater tot mixture into baking dish and spread evenly. Top the tots with the cooled braised brisket and juice. Spread the caramelized Brussels sprouts evenly over the beef and tots. Pour the cooled mushroom bechamel over to cover most of the already layered ingredients. Sprinkle the last cup of parmesan cheese and herb mix on top of the Hotdish. Cover and bake in the oven at 375 degrees for 30–35 minutes until slightly bubbly. Pull the foil and bake 5 minutes more. Place the Hotdish on a cooling rack or towel for 7–10 minutes before serving.

—Kevin Kraus, Executive Chef, Bulldog, NE Minneapolis