Beef Hash with Beet Spears and Mashed Potatoes

Peel 1 onion and stud with cloves. Place onion, bay leaves and brisket in a saucepan and add enough cold water to cover. Cover pan and simmer over low heat about 1 1/2 hours. Scrub and peel potatoes and cut into cubes. Place potatoes in a saucepan with just enough salt water to cover and cook until knife-tender, 20-25 minutes. Press potatoes through a potato ricer. 

Peel remaining onions and chop finely. Heat clarified butter and sauté onions. Add a few spoonfuls of broth to onions and simmer about 5 minutes.

Remove beef from pan and process through a meat grinder. Stir ground beef, onion mixture and potatoes and mix to a thick paste. Season beef hash with salt and pepper. Finely dice dill pickles and fold into beef hash.