[3 - 3] what's up I'm not Jewish but I am a big
[3 - 5] fan of Jewish style cooking and
[5 - 7] especially lately I've been curious
[7 - 9] about the Jewish holiday braised brisket
[9 - 12] and seeing as most of us don't have a
[12 - 14] Jewish mom or Bubby to make that dish
[14 - 16] for us today I'm going to show you how
[16 - 17] to make something close to it at home
[17 - 19] for yourself including a super
[19 - 22] comforting jewish-ish side dish that
[22 - 24] makes mashed potatoes look kind of lame
[24 - 26] by comparison to get started I'll need
[26 - 28] some brisket this one is a whole trimmed
[28 - 30] version and it is about eight pounds or
[30 - 32] three and a half kilos whole brisket
[32 - 33] just means that there's both muscles
[33 - 35] attached to it the leaner flat and the
[35 - 37] much fattier Point despite this brisket
[37 - 39] being pre-trimmed it still has a pretty
[39 - 42] excessive fat cap in certain places so
[42 - 43] I'm gonna remove some fat where it looks
[43 - 45] like it's thicker than say half of an
[45 - 47] inch also I prefer to use the whole
[47 - 49] brisket here as opposed to just the
[49 - 51] point or just the flat because it Cooks
[51 - 53] more evenly in my experience and having
[53 - 55] the fattier point sitting on top of the
[55 - 57] leaner flat kind of bastes downwards as
[57 - 59] it Cooks once I've got some of that
[59 - 60] extra fat trimmed off I'm going to hit
[60 - 62] each side of this brisket with a quick
[62 - 63] squeezer of oil this is going to help
[63 - 65] transfer the dry heat of the oven to the
[65 - 67] surface of the meat and then I'm going
[67 - 69] to season both sides generously with a
[69 - 71] very large grip of salt at least three
[71 - 73] tablespoons once this meat is well
[73 - 74] dusted up like this I'm going to throw
[74 - 77] it into a 550f oven to sear it on the
[77 - 79] outside for 10 to 15 minutes while that
[79 - 81] cooks I'm going to work up the onions
[81 - 83] for this brace so into a hot cast iron
[83 - 85] pan I'll add a heavy squeezer of olive
[85 - 87] oil then one kilo or about three to four
[87 - 89] large onions that I've sliced in from
[89 - 91] here I'm gonna pan roast these onions
[91 - 93] without salt for 78 minutes over high
[93 - 95] heat no salt here because I don't want
[95 - 97] any extra moisture being drawn out to
[97 - 99] steam up the pan right now I'm just
[99 - 100] trying to get these onions nice and
[100 - 102] roasty on the outside with just a touch
[102 - 104] of caramelization and if you're
[104 - 106] wondering hey Bry why not sear the beef
[106 - 108] and onions in the roasting pan that
[108 - 109] you're going to be braising in later on
[109 - 112] well my roasting pan is a cheap shitty
[112 - 114] one from Target and the bottom is not
[114 - 115] thick enough for me to really do any
[115 - 118] high heat cooking as you can see this
[118 - 120] burned pretty bad and now all that burnt
[120 - 122] stuff is mixed in with my onions not to
[122 - 124] mention that the brisket itself also got
[124 - 126] kind of burned and it smoked up my house
[126 - 128] like crazy and after 10 to 12 minutes
[128 - 130] over high heat these onions have taken
[130 - 133] on some nice Brown caramelization so I'm
[133 - 134] going to move them over to my roasting
[134 - 136] pan to hang out while I wait for the
[136 - 138] beef speaking of beef this brisket is
[138 - 140] well seared on the top side so next I'll
[140 - 142] take it out of the oven flip it over and
[142 - 144] then load it back into the oven to sear
[144 - 145] it on the fatty side for another 10 to
[145 - 148] 15 minutes and after 25 to 30 minutes
[148 - 150] this briss is ready to come out as you
[150 - 152] can see just about every corner of this
[152 - 154] thing has taken on some nice my yard
[154 - 156] Browning way more than we could get just
[156 - 158] in a pan next I'm going to move this
[158 - 160] meat over to my roasting pan on top of
[160 - 161] my onions then I'll add about a cup or
[162 - 163] so of water onto the pan that I roasted
[163 - 165] the beef on and then I'll scrape it with
[165 - 167] my tongs to release any fondy bits in
[167 - 169] that goes next I'm going to make the
[169 - 170] cooking liquid first I'll combine two
[170 - 173] 900 gram boxes of store-bought beef
[173 - 174] broth in the comments a lot of you guys
[174 - 176] from Europe said that you can't get
[176 - 177] store-bought stock use water that's
[177 - 179] totally fine because this stuff that I
[179 - 182] have isn't that beefy so to solve for
[182 - 183] the beefiness here I'm gonna add in 30
[183 - 185] grams of better than bouillon beef base
[185 - 187] behind that I'll add 30 grams of watch
[187 - 189] 10 grams of paprika 5 grams of garlic
[189 - 191] powder 3 grams of black pepper one to
[191 - 193] two grams of dried thyme 200 grams of
[193 - 194] canned tomato sauce 15 grams of
[195 - 196] anchovies that I've minced into a paste
[196 - 198] by the way this is optional but it does
[198 - 200] bring a really nice Umami depth that
[200 - 202] almost replicates fish sauce then 200
[202 - 205] grams of ketchup and 50 grams of A1
[205 - 207] steak sauce that's right don't be
[207 - 209] ashamed ketchup in A1 are like the
[209 - 211] French mother sauces of mom style
[211 - 214] cookery and at its core this brisket is
[214 - 216] a mom made dish in fact both of the
[216 - 218] Jewish Mothers that I consulted for this
[218 - 221] recipe use a lot of ketchup as their
[221 - 222] main flavor base and it makes total
[222 - 224] sense because it's sweet it's sour and
[224 - 226] has a ton of off the shelf flavor also
[226 - 229] one mom used barbecue sauce and one used
[229 - 231] A1 in addition to ketchup and given the
[231 - 233] choice between the two b-boy is always
[233 - 235] going to choose A1 next I'm going to
[235 - 236] spin this to combine with my immersion
[237 - 239] blender but of course a whisk would also
[239 - 241] work then I'm going to pour this liquid
[241 - 243] over the beef and then I'll drop a piece
[243 - 245] of parchment paper on Top This is a
[245 - 246] classic restaurant move that I like to
[246 - 248] use to keep the heat right on the meat
[248 - 250] helping to speed up its cooking and it
[250 - 252] helps keep the meat from drying out
[252 - 253] later on in the process when we'll be
[253 - 255] cooking without a cover now once this is
[255 - 257] tightly wrapped with foil it goes into a
[257 - 259] 300f oven and I'll check back in four
[259 - 263] hours four hours later I'm gonna check
[263 - 265] back on this meat to see exactly where
[265 - 267] it's at I'm not expecting it to be done
[267 - 268] per se but I want to know how much
[268 - 270] longer I need to wait when I stick a
[270 - 271] fork in this you can see that the muscle
[271 - 273] fibers are still pretty tight and not
[273 - 275] even close to shreddable so I'm gonna
[275 - 276] guess another one and a half to two
[276 - 278] hours this time I'm gonna load it back
[278 - 280] into the oven uncovered to get some
[280 - 281] Browning and reduction happening to the
[281 - 283] liquid and like I said the parchment's
[283 - 285] on there so it's not going to dry out
[285 - 287] two hours later or after six hours in
[287 - 288] total I'm gonna lift this beef out of
[288 - 290] the oven so that we can check it one
[290 - 292] more time at this point it is much more
[292 - 294] tender and just about at the point of
[294 - 295] being shreddable we definitely don't
[295 - 297] want to go too much further than this
[297 - 298] because we want to be able to slice the
[298 - 300] beef without it totally falling apart
[300 - 302] now I'm going to let this cool on my
[302 - 304] counter for one hour and then I'm going
[304 - 306] to load into my fridge to fully cool and
[306 - 308] set up for 12 to 24 hours the next day
[308 - 310] before I finish this brisket I'm going
[310 - 312] to make a quick side dish called kugel
[312 - 314] or something that is kugel adjacent so
[314 - 316] to get started into a large pot of
[316 - 317] boiling water I'll add two handfuls of
[318 - 319] salt and then one pound of egg noodles
[319 - 322] these ones are called dumplings and
[322 - 324] they're egg white only egg pasta that
[324 - 326] added white gives the noodles a really
[326 - 327] nice chew that helped them keep their
[327 - 329] texture when we turn them into casserole
[329 - 330] this is going to take nine to ten
[330 - 332] minutes in total to cook so in the
[332 - 334] meantime let's make the custard for said
[334 - 337] casserole so into a food processor I'll
[337 - 339] combine 450 grams of sour cream 450
[339 - 341] grams of cottage cheese just like
[341 - 343] ketchup or A1 cottage cheese is a
[343 - 346] classic mom ingredient then six large
[346 - 348] eggs 12 grams of salt one to two grams
[348 - 350] of dried thyme 2 grams of black pepper
[350 - 353] and 150 grams of grated gruyere this
[353 - 355] gruyere is a non-traditional addition as
[355 - 357] far as I can tell but for me this dish
[357 - 359] needed a little bit more salty cheesy
[359 - 361] Funk and Greer is the right girl for
[361 - 363] that job once everything's in here I'll
[363 - 365] spin it up for 20 to 30 seconds or until
[365 - 367] the cottage cheese is mostly broken down
[367 - 368] and the eggs are mixed into everything
[368 - 372] else and as you can see this stuff's
[372 - 374] pretty loose and doesn't look that good
[374 - 376] but the eggs are going to thicken this
[376 - 377] thing in the oven and the pasta is going
[377 - 379] to absorb a lot of that liquid one more
[379 - 381] non-traditional touch here is to add
[381 - 384] some buttery aromatic so into a 12 inch
[384 - 385] cast iron pan over medium heat I'm going
[385 - 387] to add a whole stick of butter and melt
[387 - 390] it then I'll add in 200 grams of thinly
[390 - 392] sliced onions 15 grams of minced garlic
[392 - 394] a strong pinch of salt and then I'll
[394 - 395] jump in and stir to get this thing
[395 - 398] sweating I do not want any
[398 - 400] caramelization going on here that would
[400 - 402] make this kugel taste too dark and heavy
[402 - 403] so instead we're going to be sweating
[403 - 405] these onions in the butter over low heat
[405 - 407] to soften them gently these are going to
[408 - 409] take about five to eight minutes in
[409 - 411] total which happens to be the perfect
[411 - 412] amount of time to finish cooking that
[412 - 415] pasta and very quickly thank Trade
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[483 - 485] after six to eight minutes of gentle
[485 - 487] sweating these onions and garlic are
[487 - 488] nicely melted and are gonna give this
[489 - 491] kugel a backbone of savory buttery
[491 - 493] sweetness that really helps set it apart
[493 - 495] from the more Bare Bones classic next
[495 - 497] I'll move it over to a bowl to hang out
[497 - 499] while I check back on my pasta and over
[499 - 500] here it's about nine to ten minutes and
[501 - 503] at this point the noodles are just past
[503 - 504] Al Dente so I'm going to drain off the
[504 - 506] water and then throw the nudes into the
[506 - 509] bowl with my onions next goes in my sour
[509 - 511] cream egg custard and then I'll fold it
[511 - 513] all together and it's gonna look kind of
[513 - 515] soupy you guys but like I said the eggs
[515 - 516] are going to take care of that later on
[516 - 518] and once it's nicely combined I'm going
[518 - 519] to load this kugel mixture into a
[519 - 522] well-buttered 9x13 baking dish then top
[522 - 525] it with a very generous dose of buttery
[525 - 526] Panko bread crumbs this is just a
[526 - 529] mixture of 120 grams of coarse Panko and
[529 - 531] then 30 grams of melted butter that I've
[531 - 533] stirred together adding the fat to the
[533 - 535] crumbs really helps them Fry on top as
[535 - 537] opposed to just bake without any fat
[537 - 538] they wouldn't get golden and wouldn't
[538 - 540] get nearly as quick USB once I've got
[540 - 542] these crumbs evenly spread over this
[542 - 543] entire dish I'm going to load the kugel
[543 - 546] into a 375f oven to bake it for 50 to 60
[546 - 548] minutes that's just about how long it's
[548 - 550] going to take for the egg custard to set
[550 - 552] throughout and for the breadcrumbs to
[552 - 555] get fried and golden brown and 55
[555 - 557] minutes later this kugel is fully cooked
[557 - 561] and looking real cool gold
[561 - 563] as you can see we've got some perfectly
[563 - 564] browned bread crumbs that are stuck into
[564 - 568] a well-set eggy cheesy Zippy custard but
[568 - 570] this is going to take another 45 minutes
[570 - 572] to an hour to set enough to serve it
[572 - 574] luckily that's the perfect amount of
[574 - 577] time to finish my brisket remember that
[577 - 578] old thing in the fridge from yesterday
[578 - 580] well now it's fully cooled and all the
[580 - 583] beef fat has set up on top I'll use a
[583 - 585] slotted spoon to remove as much of that
[585 - 588] fat as is practical some beef fat good a
[588 - 590] lot bad next I'm going to reach into the
[590 - 592] pan and snatch out my cooked brisket so
[592 - 593] that I can finish off the cooking liquid
[593 - 595] I'll just set that on a sheet tray here
[595 - 596] and I'll let that hang out for a minute
[597 - 598] while I move this sauce over to the
[598 - 600] stove and bring it up to a boil over
[600 - 603] medium high heat as is this sauce tastes
[603 - 605] pretty good like you could serve it but
[605 - 607] it also could be much much better so I'm
[607 - 609] going to reduce it by at least half but
[609 - 611] probably closer to three times to
[611 - 613] concentrate and thicken it a crutch that
[613 - 615] I like to use to create some thickness
[615 - 617] is to add in some bloomed gelatin that's
[617 - 619] four powder packets that I've added to
[619 - 621] about 40 to 50 grams of water and just
[621 - 623] just stirred to combine gelatin helps
[623 - 625] replicate the natural gelatin that would
[625 - 627] be present in high quality stock that's
[627 - 629] made from scratch with cartilaginous
[629 - 631] bones this gelatin is going to thicken
[631 - 633] the texture of this sauce but in a
[633 - 634] better way than cornstarch or Roux would
[634 - 636] this sauce is going to be silky and
[636 - 638] grippy but still loose now I'm going to
[638 - 640] give this another 30 minutes or so to
[640 - 642] reduce it in the meantime I'm going to
[642 - 643] slice my brisket I like to start on the
[643 - 645] point end working my way towards the
[645 - 647] flat and in total I'm going to cut this
[647 - 649] into 12 to 15 very thick slices that are
[649 - 651] about one inch thick or maybe slightly
[651 - 653] thicker if you go any thinner than that
[653 - 655] you're probably going to miss that shred
[655 - 656] in your mouth bite that you get from a
[656 - 658] perfectly braised piece of beef
[658 - 660] texturally though this beef feels just
[660 - 662] right it's tender but not falling apart
[662 - 665] and even cold it's delicious I will say
[665 - 666] though that I've noticed a few of these
[666 - 668] pieces are a little bit fattier on top
[668 - 669] than I thought they would be so I'm
[669 - 671] going to trim some of but not all of
[671 - 673] that fat off it's up to you back at the
[673 - 675] stove my brisket gravy has been reduced
[675 - 677] by about 60 percent and the bubbles have
[677 - 678] started to get a little bit larger at
[678 - 680] this point I like to come back and taste
[680 - 682] it to see how the saw boss feels in the
[682 - 684] mouth it should have a silky thickness
[684 - 686] to it without being sticky or overly
[686 - 688] intense and that tastes good it's still
[688 - 690] a touch loose but has a nice weight to
[690 - 692] it and that's going to stick to the meat
[692 - 694] perfectly now to finish this dish I'm
[694 - 695] going to shingle my brisket slices
[695 - 697] carefully into the sauce so that I don't
[697 - 699] shred them apart and then I'm going to
[699 - 700] spoon that sauce over the meat so that I
[700 - 702] can start warming it through oh yeah I
[702 - 703] also need to taste this sauce for
[703 - 706] seasoning not just viscosity and yes
[706 - 708] this needs a touch more salt to be what
[708 - 711] I would consider Pro level bad boy and
[711 - 712] then I'll just keep covering it with
[712 - 714] sauce to lube it up and to keep things
[714 - 715] warm lastly I'm going to throw this pan
[715 - 718] covered into either a low oven or on top
[718 - 720] of a low burner until it's party time
[720 - 723] this dish holds hot really well compared
[723 - 725] to something like beef stroganoff which
[725 - 727] gets dry and overheated super quick now
[727 - 729] to Plate this up I'm going to drop a big
[729 - 732] square of hot well set Google onto my
[732 - 734] plate and then a Flintstone size slice
[734 - 736] of tender unctuous beef brisket then of
[736 - 738] course I'm going to top that with a
[738 - 740] generous hit of the melted onions and
[740 - 742] then the perfectly reduced reduced and
[742 - 745] seasoned ketchup gravy and oh my sweet
[745 - 748] secular Lord we've got fatty beef onion
[748 - 750] sauce and what is basically Jewish
[750 - 753] inspired baked mac and cheese is it
[753 - 755] authentic I don't know that doesn't
[755 - 757] really matter to me what matters is that
[757 - 759] this dish tastes really good and will
[759 - 761] make anyone who eats it feel loved and
[761 - 763] comforted and probably sickly full
[763 - 766] that's exactly what any mom or grandma
[766 - 768] wants the most and I really hope that
[768 - 772] she or you make this soon let's eat this