Molly's low-maintenance Brisket Hotdish is rich and comforting without being overly heavy, thanks to all of the veggies!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3NRCL8sSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Brisket HotdishRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 4 hr 40 minActive: 1 hrYield: 8 to 10 servingsIngredientsOne 2-pound brisket, cut into 2-inch piecesKosher salt and freshly ground black pepper2 tablespoons canola oil3 large leeks, white and light-green parts only, chopped4 carrots, cut into 1/2-inch pieces2 stalks celery, cut into 1/2-inch pieces2 cloves garlic, finely chopped2 tablespoons tomato paste1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon2 1/2 cups low-sodium beef stock, plus more as neededOne 14.5-ounce can diced tomatoes2 sprigs fresh rosemary, leaves stripped and chopped1 cup fresh or frozen peas1 1/4 pounds frozen potato smiles, preferably McCainChopped fresh parsley, for garnishChopped fresh chives, for garnishKetchup, for serving, if desiredDirectionsSeason the brisket on all sides with salt and pepper.In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours.Place an oven rack in the middle position. Preheat the oven to 400 degrees F.Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles.Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #BrisketHotdishMolly Yeh's Brisket Hotdish | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=Hi0klA2o8_Q