Bubble & Squeak

Let's Cook

1. Step 1.

   Preheat the oven to 250°F. In a large Dutch oven over medium-high heat, heat ¼ cup olive oil until it shimmers. Add 1 chopped sweet onion, 4 chopped carrots, and 6 chopped garlic cloves; sauté until the onions are translucent, 3 to 4 minutes.

2. Step 2.

   Pour in 2 cups dry red wine and cook for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Add 8 cups chicken stock, 1 (28-ounce) can whole peeled tomatoes, 1 (7-ounce) can chipotle peppers in adobo sauce, a thyme bundle tied with twine, 1 bay leaf, and the reserved seasoning packet from the brisket. Nestle the 5-pound corned beef brisket in the pot, cover with a lid, and cook in the oven until tender, 6 to 8 hours.

3. Step 3.

   While the brisket cooks, make the potatoes: In a large saucepan over high heat, cover 2 pounds Yukon Gold potatoes with cold water and bring to a boil. Reduce heat to a simmer and cook until you can pierce them with a fork, about 20 minutes. Drain and let cool, then cut into bite-size pieces and set aside.

4. Step 4.

   When the brisket is done, remove it from the pot and set aside to cool. Increase the oven temperature to 375°F. Let the brisket cool until you can handle it comfortably, then cut against the grain into 1-inch-square pieces and set aside.

5. Step 5.

   Remove the thyme bundle from the brisket cooking liquid. Using a food processor or immersion blender, puree the cooking liquid and roasted vegetables (the onions, carrots, and garlic that cooked with the brisket) until smooth. Pour the puree into a medium saucepan and place over medium heat. Simmer for 1 hour to reduce and thicken—this is your 'bubble sauce.'

6. Step 6.

   While the sauce simmers, spread the cabbage and onion on two baking sheets: use 1 head green cabbage (cored and cut into 2-inch chunks), ½ head purple cabbage (cored and cut into 2-inch chunks), and 1 sliced sweet onion. Drizzle with ½ cup olive oil, season with salt and pepper, and toss to coat. Roast until the cabbage is just beginning to color around the edges, 15 to 20 minutes. Set aside to cool.

7. Step 7.

   When ready to serve, gently warm the bubble sauce in a small saucepan over low heat. In a large mixing bowl, combine the cut brisket, roasted cabbage and onion, and the cooked potato pieces.

8. Step 8.

   In a large sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons olive oil until it shimmers. Add half of the brisket mixture and sauté until hot, 4 to 5 minutes. Stir in 1 tablespoon each of butter, hot sauce (Texas Pete or Crystal), Worcestershire sauce, and Big Herb Blend. Season with salt and pepper. Transfer to a large bowl. Repeat with the remaining 2 tablespoons oil, the other half of the mixture, and the remaining 1 tablespoon each of butter, hot sauce, Worcestershire, and herb blend. Mix both batches together.

9. Step 9.

   Scoop the bubble and squeak into individual cast-iron skillets or onto plates, or pile onto one large platter. Top each serving with 1 to 2 poached eggs and a few tablespoons of the warmed bubble sauce.