In a large rondeau or Dutch oven over high heat with vegetable oil, cook the sweet and Idaho potatoes until they begin to color. While cooking, season with salt and pepper. After 10 minutes, turn the heat down to medium and add the Spanish onions, garlic, green onions, TABASCO® Chipotle Sauce and paprika and cook for another 10 minutes.
Add in the brisket ends and pieces along with the braising liquid and bring to a simmer for 2 minutes. Season with Kosher salt and freshly ground pepper to taste.
Serving Suggestion: Serve with a fried egg on top and a side of Texas toast.
Makes 4 servings.
Created by Chef Amanda Freitag of Empire Diner, New York City