Stewed Potatoes with Smoked Brisket
by Editorial Staff
Potatoes stewed with smoked brisket and tomato paste are an excellent lunch dish, very tasty, hearty, and home-like! Its ingredients are simple and affordable, and everyone can handle the preparation!
Cook: 40 mins
Servings: 2
Ingredients
- Potatoes – 400 g
- Smoked pork brisket – 100 g
- Bulb onions – 0.5 pcs.
- Carrots – 0.5 pcs.
- Garlic – 1 clove
- Tomato paste – 0.5 tbsp
- Sunflower oil – 4 tbsp
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Water – 150 ml
Directions
- Peel the onions and carrots. Cut the onion into half rings and cut the carrots into thin slices.
- Heat sunflower oil in a cauldron or thick-walled saucepan and fry the onions and carrots for a few minutes.
- Peel the potatoes, cut into medium-sized slices.
- Transfer the potatoes to the onions and carrots.
- Pour in boiling water, add salt and black pepper. Let the potatoes simmer for 15 minutes.
- Remove the skin from the smoked brisket, and cut the brisket into large enough pieces.
- Add smoked brisket, tomato paste, and bay leaf to the potatoes.
- Simmer potatoes with brisket for 10 minutes, stirring it a couple of times during this time.
- Peel and chop a clove of garlic. Add garlic to potatoes.
- Stir, heat for another 5 minutes over low heat, and remove from heat.
- Serve hot potatoes with smoked brisket for lunch or dinner.
Enjoy your meal!
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