Smoky Beef Brisket Dinner
Smoky Beef Brisket with Goat Cheese Potatoes au Gratin and Red Eye Gravy. Recipe by Chef David Knickrehm, Bella Aquila, Eagle. Adapted from Taste of Idaho
Bring the flavors of the West to your table with this Smoky Beef Brisket Dinner, paired with Goat Cheese Potatoes au Gratin and rich Red Eye Gravy. Featuring Idaho beef, potatoes, onions, bacon, goat cheese, and locally roasted coffee, this dish captures the spirit of Idaho’s ranching and farming communities in every bite. Whether you’re gathering with family or hosting friends, this cowboy classic delivers hearty, comforting flavors that celebrate Idaho’s agricultural heritage.
🥩 Idaho Ag Fact:
Beef is Idaho’s second largest livestock product, generating $257 million in 2023 while supporting local ranchers and rural communities.
Categorized: Entrées
Ingredients
Brisket:
- 1 Idaho Beef Brisket
- 2 quarts water
- ½ cup salt
- 1/3 cup molasses
- ¼ cup liquid smoke
- ½ cup soy sauce
- ½ cup grenadine
- Juice of 2 limes
Potatoes au Gratin:
- 4 large Idaho Russet potatoes, washed and diced
- ½ pound Idaho bacon
- 1 large yellow Idaho onion, diced
- Salt and pepper to taste
- 6 ounces Idaho goat cheese
- 1 cup heavy cream- Idaho
- ¼ cup stone ground mustard
- 1 cup grated Idaho parmesan cheese, divided
- ½ cup bread crumbs
Red Eye Gravy:
- ¼ cup reserved bacon fat from potato recipe
- ¼ cup Idaho flour
- 2 cups reserved brisket cooking juices
- ¼ cup Idaho honey
- 1 cup Bitner Vineyards Sangiovese
- 2 shots Dawson Taylor espresso
Featured Idaho Produce
Steps
Cook the Brisket
Mix all marinade ingredients in a large pot or container.
Add brisket and refrigerate overnight.
Transfer brisket and marinade to a large roasting pan or slow cooker. Cover and cook at 300°F for 4–5 hours or until very tender.
Save 2 cups of the cooking liquid for the gravy.
Make the Potatoes au Gratin
Cook bacon in a skillet. Set aside ¼ cup bacon fat for gravy. Remove bacon and sauté onions in the remaining fat.
In a large bowl, mix potatoes, cooked bacon, onions, salt, and pepper.
In a small pot, heat cream, goat cheese, and mustard until smooth. Stir in ½ cup parmesan.
Pour cheese sauce over potatoes and mix well.
Transfer to a greased baking dish. Top with breadcrumbs and remaining parmesan.
Bake at 375°F for 40–45 minutes until golden and bubbly.
Prepare the Red Eye Gravy
Heat bacon fat in a pan. Stir in flour and cook 2–3 minutes.
Whisk in brisket juices until smooth.
Add wine, espresso, and honey. Simmer until thickened.
Serve
Slice brisket and plate with a scoop of potatoes.
Spoon red eye gravy over both.
Enjoy with a glass of Idaho wine!
