Brisket and Potato Kugel
This hearty meat and potato casserole, perfect for a nontraditional Passover main, comes from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015).
- 1 tbsp. extra virgin olive oil
- 2 lb. beef brisket, cut into 1″ pieces
- Pinch of kosher salt
- 2 yellow onions, minced
- 1 tbsp. tomato paste
- 1 tsp. light brown sugar, firmly packed
- 1 clove garlic, minced
- 2 cups chicken stock
- 1⁄4 tsp. chile flakes
- 1⁄3 cup canola oil
- Kosher salt
- 3 lb. russet potatoes, peeled and cut into 2″ pieces
- 7 large eggs, beaten
- Heat olive oil in an 8-qt. saucepan over medium-high; season brisket with salt and pepper and cook, turning as needed, until browned, 8–10 minutes. Reduce heat to medium and add half the onion; cook until onion is soft and caramelized, 6–8 minutes. Add tomato paste, brown sugar, and garlic; cook 3 minutes more. Add stock and chile flakes and bring to a simmer; reduce heat to low, cover, and cook until meat is falling apart, about 2 hours. Set aside.
- Heat oven to 375°. Place canola oil in a 7″ x 11″ baking pan and put in oven. Bring a large pot of salted water to a boil; cook potatoes 3-5 minutes. Drain and rinse potatoes under cold water; pulse in a food processor until chunky. Transfer potatoes to a bowl with remaining onion, the eggs, salt, and pepper. Remove pan from oven and place half potato mixture on the bottom, then the brisket, then top with remaining potatoes. Bake until golden and bubbling, about 1 hour 15 minutes.