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Title: Brisket & Potato Kugel
Categories: Beef, Potatoes, Vegetables, Chilies, Herbs
Yield: 7 servings

1 tb Extra virgin olive oil
2 lb Beef brisket; in 1" pieces
pn Salt
2 Yellow onions; minced
1 tb Tomato paste
1 ts Light brown sugar; firm
- packed
1 cl Garlic; minced
2 c Chicken stock
1/4 ts Chile flakes; or more
1/3 c Canola oil
Salt
3 lb Russet potatoes; peeled, in
- 2" pieces
7 lg 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.

Set oven @ 375ºF/190ºC.

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.

By: Eli and Max Sussman

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Kitchen

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... England: You'd better like peas, potatoes and sausage.
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