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Brisket and Potato Kugel

March 17, 2021
Brisket and Potato Kugel

To celebrate the release of Classic Recipes for Modern People: A Collection of Culinary Favorites Reimagined, their fourth cookbook together, brothers Max and Eli Sussman held a Passover seder in New York City last week. Their parents flew in from Detroit and their father, Marc Sussman, donned his trademark matzoh tie and yarmulke and led a crowd of about two dozen friends and foodies through abridged, if still impressively informative, seder proceedings. Max and Eli shuttled in and out of the test kitchen at Saveur, which hosted the event, bringing out platters of dishes from their cookbook, many of which were inspired by meals they ate growing up. Their mother, Lynne Avadenka, a visual artist who’s been featured on Tablet’s podcast, beamed with pride. Max and Eli noted, with equal pride, that on this night their mother was seated as far as possible from the kitchen (though she did make the macaroons).

Featured in: Max and Eli Sussman’s Brisket and Potato Kugel

Recipe by: Max and Eli Sussman

Ingredients

  • 1Tbsp extra-virgin olive oil
  • 2lb beef brisket, cut into 1-inch pieces
  • Pinch kosher salt
  • 1yellow onion, finely diced
  • 1garlic clove, minced
  • 1tsp firmly packed light brown sugar
  • 1Tbsp tomato paste
  • 2cups chicken stock
  • Pinch red pepper flakes
  • cup vegetable oil
  • Kosher salt
  • 3lb russet potatoes, peeled and cut into 2-inch pieces
  • 1yellow onion, minced
  • 7large eggs, beaten
  • 1tsp freshly ground pepper
Yield: Serves 8-10

Preparation

  • Step 1

    To make the brisket, in a wide pot, heat the olive oil over high heat. When the oil is very hot, add the brisket and salt and cook, stirring, until browned, about 5 minutes. Reduce the heat to medium, add the onion, and sauté until the onion is softened and caramelized, about 7 minutes. Add the garlic, brown sugar, and tomato paste and sauté for 3—4 minutes. Add the stock and red pepper flakes and bring to a simmer. Reduce the heat to low, cover, and simmer until the meat is falling apart and tender, 2—3 hours. Add water if the pan begins to dry. The meat should be just barely covered with liquid when it is ready. If there is too much liquid at the end, transfer the liquid to a small saucepan and simmer over medium-high heat until reduced. Set the brisket aside.

  • Step 2

    Pour the vegetable oil into a 9-by-13-inch baking pan and place in the oven. Preheat the oven to 375 degrees.

  • Step 3

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 3 minutes. Drain in a colander and rinse under cold running water.

  • Step 4

    Working in batches, pulse the potatoes in a food processor, leaving them slightly chunky, with pieces no larger than 1⁄4 inch (6 mm). (Be careful not to overprocess, or they will be gluey.) Transfer to a large bowl and add the onion, eggs, 1 tablespoon salt, and the pepper.

  • Step 5

    Remove the pan from the oven and spoon in half of the potato mixture, spreading it evenly to the edges of the pan. Spread the brisket evenly on top, then cover with the remaining potatoes.

  • Step 6

    Bake until the potatoes are tender and the top is crispy, about 1 1⁄2 hours. Let cool slightly before serving.

  • NOTE: Reprinted with permission from Classic Recipes for Modern People, by Max and Eli Sussman, Weldon Owen 2015.