Fay Baker Drus's Brisket with Crispy Potatoe Leek Kugal and Roasted Garlic Asparagus , an edited and adaped recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion ( #PoetlaureateOfZion) , Stephen Darori,(@stephendarori)

YIELD
8–10 servings

INGREDIENTS


a 5- to 6-pound first-cut beef brisket

3 tablespoons vegetable oil

3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)

2 or 3 large garlic cloves, or to taste, minced

1 teaspoon paprika, preferably Hungarian

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

PREPARATION

Preheat oven to 375°F.

In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.

While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.

Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.

Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.

Preheat oven to 350°F.

Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Crispy Potato-Leek Kugel Recipe 



YIELD
Serves 8

ACTIVE TIME
45 minutes

TOTAL TIME
2 hours

INGREDIENTS

9 medium russet potatoes (about 4 1/2 pounds), peeled
7 tablespoons vegetable oil, divided
3 medium leeks, white and pale-green parts only, thinly sliced crosswise
2 1/2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, finely chopped
1 small onion
4 large eggs, lightly beaten
1 tablespoon plus 1 teaspoon fresh thyme leaves, divided
Special Equipment:
An 8x8" baking pan

PREPARATION

1. Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
3. Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
4. Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
5. Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
6. Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

Roasted-Garlic Asparagus Recipe 



YIELD 
Makes 6 servings

INGREDIENTS

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

PREPARATION

1. Preheat oven to 400°F.
2. Line a large jelly-roll pan with parchment paper. Set aside.
3. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
4. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
5. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
6. Transfer to a platter and serve hot.