Brisket looks pretty spot on to what I grew up eating. The addition of cheese to the kugel is a stroke of genius as it does add a layer of funk not typically found in jewish cuisine. Also, for a fun variant in the future you can add pierogies to the brisket! It soaks up the gravy so well. Overall well done
Hey Bri, Knox gelatine may or may not contain pork; it's not certified Kosher, one way or the other. So if you were making this for a Jewish friend house I'd swap out with a fish-based gelatin, or just skip it altogether.
NICE JOB... If you're looking for a slightly different, yet remarkable similar version, you can not go wrong with the basic idea mapped out in the Joy of Cooking (1997 edition) written by a Jewish Mom and her descendants. As a Jewish mom myself all the braised brisket recipes various members of my family make are based on the eastern european (Ashkenazi Jewish) tradition. The recipes always contain some kind of massive amount of onion, ketchup, and garlic. The joy version includes some wine, brown sugar, and cider vinegar for a bit of sweet and sour thing. YUMMMM...
Looks good enough to me that I don't think my Grandma would be upset. Her recipe uses brown sugar over A1 and just water rather than broth, as well as calling for thinner slices. She's also still making it at 91 years old!
This brisket recipe looks better than my mom's (I'm the only Jewish kid who does NOT like their mother's brisket), so much so that I'm willing to try brisket again! That being said, kugel needs a corn flakes topping, panko is too cheffy 😝
To be completely honest, neither of these recipes is something that I've ever thought about making on my own but I still love how you've presented them and will seriously consider making them now.
Literally sacrilegious (meat & milk together are a no-no) but we still love ya and appreciate the recognition. TBH this recipe is more fussy than our family one: Brisket rubbed with ketchup and onion soup mix on a bed of sliced onions and a splash of red wine all wrapped in parchment and foil, left overnight in a 200F oven. Slice cold and reheat, done. Ignore the suggestions from other commenters to try doing Cholent; that is a dark & perilous road to travel down. Try other Kugel variants that are more authentic like Yapchik or Yerushalmi Kugel.
“A1 and ketchup are the French mother sauces of Mom-style cookery”. I must admit, I laughed out loud because it’s true! Great video and recipes as usual!
You did a nice job. 2 things: Jews wouldn't use gelatin because it is made of pork. Although, a lot of secular Jews wouldn't care, but it isn't traditional. There are some non-pork gelatins around. Still, not typical. Maybe corn or arrowroot starch as a thickener. Also, because we don't typically mix milk and meat, noodle kugel (my fave) is made without dairy because it is generally served with a meat dish. Although, I have had dairy versions, and they're delicious fat bombs. All in all, well done, and thank you for acknowledging our foods! Appreciated!
Having survived my own "Bris," I'm gonna just keep calling it brisket! Looks great, and kugel can't be beat. Try a dessert one with raisins. You'll plotz!
This is definitely "Jewish-ish" as it mixes meat and dairy in the same meal, but unless you're eating kosher I'm not sure that matters. Looks delicious!
@@Goldenkid777 this recipe is easily kosherized too. Just make sure to use beef gelatin. There's no dairy ingredients for the brisket. Thanks for the info.
Looks delicious, but nothing like what would be served in the Jewish home I was raised in. I was raised kosher, which among other laws, you cannot mix meat and dairy. Mom would bake the brisket low and slow, and at best, sauce thickened with cornstarch (gelatin is a no). The kugel you show would be perfect for a meal without meat. To accompany the brisket, you might go with a potato kugel of shredded potatoes, onions, possibly shredded carrots, garlic and herbs, and beaten egg. All that being said, I do not keep strictly kosher in MY home, and can't wait to try your recipe on for size.
really good overall! couple of notes from a jewish person: kuggle is usually supposed to be sweet more than it is cheesy. add cinnamon sugar instead of the extra cheese. lots of brisket has a few more aromatics: carrots is the one i usually see, but some add celery and garlic. all are optional
I love how well tested your recipes are. They are as close to fool and even complete-idiot-proof as a recipe can get. Thank you for the great work, Sir!
This is an absolutely awesome recipe. For anyone who's wondering, the fact that the kugel has dairy (butter, sour cream, etc.), that means it cannot be served with the brisket and be considered kosher. But for anyone who does not strictly keep with the kosher laws, this sounds absolutely amazing. Cannot wait to make them both.
OMG that looks wonderful! Another way to make brisket that isn't just smoked and chopped and squirted with whatever kind of BQ sauce (in my neck of the woods, it would be Oklahoma-made Head Country, FWIW).
I'm orthodox Jewish And yes we eat brisket and kuggel on every holiday However, Jewish law forbids eating meat and cheese together So we do not make cheese kuggel for meals. We have non cheese based noodle kuggel or vegetable kuggel and the most common is potato kuggel.
My brisket is lots of carrots, onion, celery with beef broth. Salt, pepper and small amount of paprika. Put in fridge, slice and defat and simmer that broth down. Potato kugel would be awesome with brisket. Your yummy cheese kugel would be awesome with a dairy holiday meal.
I made the brisket for a party tonight and it was nothing short of spectacular. I've been making a very intense pho broth without the spices and with lots of tendon to gelatinize and used that instead of boxed broth and BTB. I reduced it as per directions, but still thickened it with a little potato starch. Mine was tender in a little over three hours! Think of it! Such a great party dish because it is all done ahead and probably super scalable for bigger crowds.
I enjoy your videos and the wealth of information you put in them. If you will allow me though, the use of “bad words” does not add anything to your videos, and only limits your viewers, as I cringe when watching it with family. Please consider younger viewers. Your videos are great without the cursing. Thank you for sharing your cooking knowledge.
Having eaten this meal MANY times with my in-laws I can attest this looks not only authentic but excellent. I'm thinking I'm gonna try the kugel with ricotta instead of cottage cheese.
Hi Bri that cooking of brisket is brilliant i never thought of cooking it that way always stew style yummy looking even the noodle casserole or kugel😋😋😋😋😘😘😘😘
first of all: seeing you make this makes me SO happy!! I've never had a savory luxtion kugel before--always sweet and typically served with breakfast/brunch foods like bagels and lox. We make potato kugel (basically just a giant latke casserole) and its amazing with the gravy on top. My favorite brisket recipe in the world is a bottle of Manischewitz wine with onion soup mix and ketchup! My other side uses onion soup mix cranberry sauce and ketchup. It's all very sweet but amazing with kugel or kasha yum!
The kugal looks very similar to my mom's save for an addition of raisins, who in turn got it from her Russian Jewish mom. Your brisket braising liquid sounds delicious btw, my mom would always use something extremely simple, like a packet of onion soup mix and beer.
Thanks for the shout out, Brian! So stoked to give these recipes a try! They look legit. My very culturally, not religious Jewi-ish and secular family/friends will be beyond thrilled to nosh on all this goodness. Happy holidays to you and yours! Cheers🥰🤟🏻❤
I mean… someone else mentioned mixing milk and meat. I’m more concerned about adding the gelatin. A lot of this wasn’t anywhere near kosher, and definitely not something a Jewish mother would actually make, but I’m sure it’s delicious.
Hey Brian, I really enjoy your channel.I think the smoke and burning is from using olive oil as it has a smoke point from 375F to 410F depending on the quality. For high heat searing and cooking I would suggest using Avacado oil witch has a smoke point of up to 520F. Although I have cooked many briskets, I will definitely be trying your Kugel recipe!
Our family is not huge on the big cuts of meat type recipes, but I'll definitely be trying out that Noodle Kugel. The kids destroy mac n cheese, so I think that'll be a big hit even if it doesn't come in a box. Thanks as usual Bri!
You must have been tuned into the vibes I was sending out. I was searching for info to help me recreate my great grandmother's kugel for the last couple of weeks, hoping sooner or later you'd get to it. Now I know how to braise a brisket correctly too. Another problem solved. I always love it when you give us a new sauce or custard to try!
Now you need to go full Jewish-grandma and make some chicken soup with matzah balls (or _kneidlech_ as they're called in Yiddish)! A small anecdote: my late grandmother used to make that soup practically on every weekend, and as in Israel we use the Yiddish name of the dish and not matzah-something, when I was a young kid I didn't even realize it's supposed to be a kosher Passover food, it was just "grandma's food". I'm pretty sure her "secret ingredient" was caramelized fried onions inside the matzah ball mixture... Made it very tasty.
You got me there Bri! There are so many variations on kugel and meat. The meat and potato kugel and even meatloaf and egg noodle kugel. Ask a Russian, or Ukrainian Jew about meat and kugel and you’ll get a different answer . I’m Sephardic,but my wife is a formerSoviet Uzbek and Askenazi Jew. What’s traditional? Ask a Jew in a location you live in and you will different answer. My wife ask you to give us good Uzbek plov recipe, cooked in a Kazan. Her words, not mine. Anyway, we both love your channel. Between my Mexican Sephardic roots and her Eastern European roots, we have different approaches to cooking.
Definitely not a kosher meal preparation or combination, but two classic holiday scents from my childhood - brisket for Passover and Rosh Hashanah, and kugel at our old Hanukkah/Christmas hybrid parties where everything was a side dish and nothing mattered. I was so excited to see your teaser for this the other day, and I'm not disappointed! We always did sweet kugels, though. No raisins because ew, but definitely on the sweeter side. Sugar in the custard and sweetened corn flakes for the topping!
May I compliment you for the no raisins thing. I kept trying to explain that to my sister recently. She just didn't get it. Be gone RAISINS! Away with you!
Having been raised in a mixed-faith household, let me tell you, youve stirred up a LOT of childhood memories of my various grandparents and aunties "debating" on the best way to cook holiday food. (And you're pretty spot on with the authenticity of these dishes, my dude, even with the additions.) Thank you for representing the part of my family that rarely gets enough positive attention. 😊
Looks good, but our family recipe keeps it much simpler: we don't bother with the searing/browing aspect. When it is said and done, that is un noticed. We rub a packet of onion soup all over the brisket, dump a jar of chili sauce on it, also a can of cranberry sauce (the kind that still has some cranberries in it is nice). And cooking at 325 or 350 is fine, slicing it up and letting it cook for the last hour in all the gravy is good.
This is basically my family recipe too! Except we use salt, pepper, garlic powder and onion powder instead of the soup mix and add sliced raw onions with the sauces.
@@helpfulghost8189 those would work. And onions are always good. I think the chili sauce+cranberries are doing most of the magic, turning into an incredible gravy.
I am Jewish and I'm going to check the recipe out. I just saw the video and I don't have time right now so I'll come back and edit this comment later. There is no Hanukkah without delicious potato latkes though!
@@BrianLagerstrom Hey Brian, I've been following your channel since you started. I am a reasonably proficient cook and baker, I love trying and mastering new things. I've found a couple of new recipes here that are in my weekly rotation now and I've recommended the channel to friends. I love that you don't condescend or dumb things down for your audience. There is a group of chef bro UA-cam guys who are decent cooks but something in their affect is a turn off for me. You don't come across that way and I think that's one of the reasons your following is as diverse as it is and continuing to grow. My go-to recipe for brisket involves a low and slow cook without the initial sear but I may try this version this year. I have a 7 lb brisket waiting in the fridge right now. Happy holiday season to everyone, whatever you celebrate, wherever you are.
@@possiblycurryddork I misunderstood your comment at first. So you're saying to cook the latkes in duck fat? I have duck fat in the fridge right now from the duck I made for Thanksgiving I wouldn't have thought of doing that though. It will use up a lot of the duck fat!
Interesting. Every kugel I’ve had has been quite sweet. I’m not Jewish, and I’ve only had kugel a few dozen times, so I’m no expert. Love the butter/panko topping.
The Kugel looks killer like my Mom made - My version for brisket is Italian Marinara sauce and red wine and but fully cooked take the brisket out from the sauce and cool them - then peel the layer of fat out and then immersion blend the remaining with the onion - really thickens it and makes it succulent
The one thing I miss about my ex mother in law is when she would make brisket similar to this. It tasted a bit like sauerbraten, but without the week long marinade.
Hey Bri, love this! Your kugel looks amazing- we always had the sweet version with some sugar added to the cottage cheese custard for a cheesecake-y vibe, but I bet I would have liked your mac and cheese inspired version better as a kid! My mom always used fine egg noodles instead of wide ones though, and all the other Jewish moms raved over it, so maybe try it out with fine egg noodles next time!
Didn't know this was the recipe I've been waiting for, Bri! Thanks, man. And shout out to Red Rooster's Funky Chicken getting some love in the Trade coffee ad!
Man, brisket sure is versatile. Between the central Texas BBQ (which I got to try a few months ago - thank you Franklin!), pastrami, corned beef, British pot roasts, and of course the great Jewish version like shown here, there's a lot of variety of flavors you can create with this one whole hunk of cow.
Taking a whole brisket like he had and grinding it all (fat included) gives you something pretty close to an 80/20 ground beef too. Great tasting, even without mixing anything else in like short rib or chuck. Since it's 80/20, brisket makes a great base for almost any beef sausage you could want to make, Just need sausage casings and the appropriate tools and seasonings.
That's interesting, I've never seen a savory noodle kugel before (in my family potato kugel is savory and noodle kugel is sweet), but I'd definitely be down for that! But for a moment I was very confused when you put gruyere and onions and garlic in it, still expecting graham cracker crumbs on top 😂
The brisket is looking good but if you want it to be a Jewish one you need to remove the anchovies because according to the hallacha you can't eat meat and fish in the same plate and with the kugel it is a mix of dairy and meat which is not kosher of course in my family when we eat the kugel as an add to a roast we use a special noodles called lokshen which are like Ashkenazi Jews pasta with a mix of sweet and savory like honey and a lot of black pepper then we bake for a long time one of my favourite foods
The other reason to cook a whole brisket: it literally costs the same as a half brisket. If the effort is the same, do you want to spend $2.50/lb for 15 pounds of meat or $5/lb for 7.5 pounds of meat.
At 10:09 you probably mean "reduce by 2/3" rather than "reduce it by 3 times." You can't reduce something by 3 times. Could also say "reduce to 1/3." Anyway, I've got this in the oven now. Hopefully it turns out well! So far, so good!
Well done Brian! You did miss two big Bubbe moves though- 1. Using Beer + Ketchup + water as your base. I see the idea of beef stock but trust me, beer braising with ketchup is amazing. 2. When you pull the brisket before cooling it, slice it then fridge overnight. The brisket will take in some sauce and generally the fat content will balance really nicely since the inter muscular fat will get a chance to mingle with the gravy. Also, typically it’s baby carrots + onions but otherwise this was pretty darn good looking!
So somethings on kugel. Kugel comes from word meaning circle and traditionally any baked Jewish dish as they were baked in circular pan (now often not baked in that pan). Usually its a carb or starch (there is potato, carrot, noodle, matzah, and bread all are traditional) soaked in some liquid usually an egg or milk based (sometimes both) with other ingredients sometimes added like fruits (raisins, apricots, etc. or spices) and baked. It can be very savory, salty, or sweet. Some are main meal, soem snack, some dessert, some are dairy, some egg-based, some cheese based, some are just omelettes, basically, some like cheesecake, and more. They can be simple and cheap and served hot or cold or super fancy dessert for weddings that ultra-sweet, with fruits, and more with a cheese-cake like texture.
Thank you. As a Gentile I was having a little bit of a hard time wrapping my head around exactly what a Kugel was supposed to be. After seeing one version with caramel, and then this one I was getting a bit confused. Great explanation.
1st taking a huge spoonful of your mayo in a previous video, saw you gagging. Then chugging some A1 sauce deserves major credit points for sure!! Nice!
Ok, how'd I do? Let me know if you make either of these dishes and how they stack up!
Brisket looks pretty spot on to what I grew up eating. The addition of cheese to the kugel is a stroke of genius as it does add a layer of funk not typically found in jewish cuisine. Also, for a fun variant in the future you can add pierogies to the brisket! It soaks up the gravy so well. Overall well done
Hey Bri, Knox gelatine may or may not contain pork; it's not certified Kosher, one way or the other. So if you were making this for a Jewish friend house I'd swap out with a fish-based gelatin, or just skip it altogether.
NICE JOB... If you're looking for a slightly different, yet remarkable similar version, you can not go wrong with the basic idea mapped out in the Joy of Cooking (1997 edition) written by a Jewish Mom and her descendants. As a Jewish mom myself all the braised brisket recipes various members of my family make are based on the eastern european (Ashkenazi Jewish) tradition. The recipes always contain some kind of massive amount of onion, ketchup, and garlic. The joy version includes some wine, brown sugar, and cider vinegar for a bit of sweet and sour thing. YUMMMM...
Looks good enough to me that I don't think my Grandma would be upset. Her recipe uses brown sugar over A1 and just water rather than broth, as well as calling for thinner slices. She's also still making it at 91 years old!
This brisket recipe looks better than my mom's (I'm the only Jewish kid who does NOT like their mother's brisket), so much so that I'm willing to try brisket again! That being said, kugel needs a corn flakes topping, panko is too cheffy 😝
To be completely honest, neither of these recipes is something that I've ever thought about making on my own but I still love how you've presented them and will seriously consider making them now.
Awesome thanks Mark
Literally sacrilegious (meat & milk together are a no-no) but we still love ya and appreciate the recognition. TBH this recipe is more fussy than our family one: Brisket rubbed with ketchup and onion soup mix on a bed of sliced onions and a splash of red wine all wrapped in parchment and foil, left overnight in a 200F oven. Slice cold and reheat, done.
Ignore the suggestions from other commenters to try doing Cholent; that is a dark & perilous road to travel down. Try other Kugel variants that are more authentic like Yapchik or Yerushalmi Kugel.
2:34 BRI. You CANNOT call the brisket a 'bris.' Trust me on this one.
I did it on purpose haha
@@BrianLagerstrom I almost choked to death laughing!
Beat me to it
Had to look up what it meant. Lol.
Came here to comment this! Mazel tov!
“A1 and ketchup are the French mother sauces of Mom-style cookery”. I must admit, I laughed out loud because it’s true! Great video and recipes as usual!
Thanks so much!
@@BrianLagerstrom You’re welcome! I’ll definitely be making both of these for my wife and me.
YOOOOO CHAG SAMEACH MY GUY THANK YOU FOR REPRESENTING JEWISH CULTURE!!!!
Thank you from israel n god bless you
Hanukkah Sameach!
@@SuzanneBaruchthank you
Love this!! Will totally try this recipe. Jewish but not European, so thanks for the inspiration!!
I love that most cultures have a comfort food. I like to call them "pillow stuffing" meals, because they are super filling. The itis is multicultural.
You did a nice job. 2 things: Jews wouldn't use gelatin because it is made of pork. Although, a lot of secular Jews wouldn't care, but it isn't traditional. There are some non-pork gelatins around. Still, not typical. Maybe corn or arrowroot starch as a thickener. Also, because we don't typically mix milk and meat, noodle kugel (my fave) is made without dairy because it is generally served with a meat dish. Although, I have had dairy versions, and they're delicious fat bombs. All in all, well done, and thank you for acknowledging our foods! Appreciated!
Having survived my own "Bris," I'm gonna just keep calling it brisket! Looks great, and kugel can't be beat. Try a dessert one with raisins. You'll plotz!
LOL i'm glad i'm not the only one who heard that
ROFL I heard that too and I was like, "Uh ... no Bri. Just *no."* 🤣
en.wikipedia.org/wiki/Bris_(disambiguation)
@@asu-jennifer5906 yes, we know! And so does Bri.
This is definitely "Jewish-ish" as it mixes meat and dairy in the same meal, but unless you're eating kosher I'm not sure that matters. Looks delicious!
Most of my Jewish friends aren’t kosher so I thought it was ok haha . Thanks
Well it is kosher if you eat the kugel by itself or six hours after the brisket if you're Ashkenazi, Sefardi is shorter not sure by how much.
@@possiblycurryddork
Sephardic Jews wait anywhere from the full 6 hours to 2 hours.
My family and I wait 2 hours.
@@Goldenkid777 this recipe is easily kosherized too. Just make sure to use beef gelatin. There's no dairy ingredients for the brisket. Thanks for the info.
@@possiblycurryddork and take out the anchovies
The Cheshire cat like smirk after taking a slug from the A1 bottle had me in stitches.
Looks delicious, but nothing like what would be served in the Jewish home I was raised in. I was raised kosher, which among other laws, you cannot mix meat and dairy. Mom would bake the brisket low and slow, and at best, sauce thickened with cornstarch (gelatin is a no). The kugel you show would be perfect for a meal without meat. To accompany the brisket, you might go with a potato kugel of shredded potatoes, onions, possibly shredded carrots, garlic and herbs, and beaten egg. All that being said, I do not keep strictly kosher in MY home, and can't wait to try your recipe on for size.
really good overall! couple of notes from a jewish person:
kuggle is usually supposed to be sweet more than it is cheesy. add cinnamon sugar instead of the extra cheese.
lots of brisket has a few more aromatics: carrots is the one i usually see, but some add celery and garlic. all are optional
I love how well tested your recipes are. They are as close to fool and even complete-idiot-proof as a recipe can get.
Thank you for the great work, Sir!
I made the brisket for my family over Christmas and it was insanely delish. Amazing vids Bri!
The kugel is right up my alley,looks scrumptious
Just made this for my family dinner tonight! Family will be raving about this until next Christmas !
BTB! My fave! It elevates everything I cook into another dimension.
This is an absolutely awesome recipe. For anyone who's wondering, the fact that the kugel has dairy (butter, sour cream, etc.), that means it cannot be served with the brisket and be considered kosher. But for anyone who does not strictly keep with the kosher laws, this sounds absolutely amazing. Cannot wait to make them both.
I'm famous in my family for my brisket and kugel but I'm totally going to try out some of these ideas (gruyere in kugel - oh yeah!). Thanks Bri!
OMG that looks wonderful! Another way to make brisket that isn't just smoked and chopped and squirted with whatever kind of BQ sauce (in my neck of the woods, it would be Oklahoma-made Head Country, FWIW).
I'm orthodox Jewish
And yes we eat brisket and kuggel on every holiday
However, Jewish law forbids eating meat and cheese together
So we do not make cheese kuggel for meals.
We have non cheese based noodle kuggel or vegetable kuggel and the most common is potato kuggel.
My brisket is lots of carrots, onion, celery with beef broth. Salt, pepper and small amount of paprika. Put in fridge, slice and defat and simmer that broth down. Potato kugel would be awesome with brisket. Your yummy cheese kugel would be awesome with a dairy holiday meal.
I made the brisket for a party tonight and it was nothing short of spectacular. I've been making a very intense pho broth without the spices and with lots of tendon to gelatinize and used that instead of boxed broth and BTB. I reduced it as per directions, but still thickened it with a little potato starch. Mine was tender in a little over three hours! Think of it! Such a great party dish because it is all done ahead and probably super scalable for bigger crowds.
Thank goodness for Jewish and Italian moms.
Up next on favorite Jewish foods (a great winter dish) is Cholent. So delicious every time.
It's a perfect dish for a year-end party. Cooking is so easy that it's my favorite channel.😍😍😋😋
I enjoy your videos and the wealth of information you put in them.
If you will allow me though, the use of “bad words” does not add anything to your videos, and only limits your viewers, as I cringe when watching it with family. Please consider younger viewers. Your videos are great without the cursing.
Thank you for sharing your cooking knowledge.
Add carrots to your next brisket! Absolute game changer after they have braised for 6 hrs.
Growing up with a jewish mother making this stuff on holidays rocks. My mom always nailed this stuff. You guys should definitely try it!
Brian, I always appreciate you testing out recipes from different food cultures and making them applicable to the home chef! 🔥
dude. as an audio guy, i can verify that you're levels are super nice....compliments to your taste and the the engineer in charge
Cartouche for the win, Bri. Not enough people know about this.
Having eaten this meal MANY times with my in-laws I can attest this looks not only authentic but excellent. I'm thinking I'm gonna try the kugel with ricotta instead of cottage cheese.
Great video Bri, will be trying for Christmas.
Hi Bri that cooking of brisket is brilliant i never thought of cooking it that way always stew style yummy looking even the noodle casserole or kugel😋😋😋😋😘😘😘😘
first of all: seeing you make this makes me SO happy!! I've never had a savory luxtion kugel before--always sweet and typically served with breakfast/brunch foods like bagels and lox. We make potato kugel (basically just a giant latke casserole) and its amazing with the gravy on top. My favorite brisket recipe in the world is a bottle of Manischewitz wine with onion soup mix and ketchup! My other side uses onion soup mix cranberry sauce and ketchup. It's all very sweet but amazing with kugel or kasha yum!
The kugal looks very similar to my mom's save for an addition of raisins, who in turn got it from her Russian Jewish mom. Your brisket braising liquid sounds delicious btw, my mom would always use something extremely simple, like a packet of onion soup mix and beer.
Oooh that looks blimmin delicious, just perfect to my taste
Thanks for the shout out, Brian! So stoked to give these recipes a try! They look legit. My very culturally, not religious Jewi-ish and secular family/friends will be beyond thrilled to nosh on all this goodness. Happy holidays to you and yours! Cheers🥰🤟🏻❤
I mean… someone else mentioned mixing milk and meat. I’m more concerned about adding the gelatin. A lot of this wasn’t anywhere near kosher, and definitely not something a Jewish mother would actually make, but I’m sure it’s delicious.
Hey Brian, I really enjoy your channel.I think the smoke and burning is from using olive oil as it has a smoke point from 375F to 410F depending on the quality. For high heat searing and cooking I would suggest using Avacado oil witch has a smoke point of up to 520F. Although I have cooked many briskets, I will definitely be trying your Kugel recipe!
Thank you for sharing this recipe. It looks awesome and I’m gonna have to try it.
Another great video Bri!
Thanks B man
Our family is not huge on the big cuts of meat type recipes, but I'll definitely be trying out that Noodle Kugel. The kids destroy mac n cheese, so I think that'll be a big hit even if it doesn't come in a box. Thanks as usual Bri!
Okay Brian, when are you going to release a cookbook?? I'll be waiting!
I have that same roasting pan. Thanks Brian
You must have been tuned into the vibes I was sending out. I was searching for info to help me recreate my great grandmother's kugel for the last couple of weeks, hoping sooner or later you'd get to it. Now I know how to braise a brisket correctly too. Another problem solved. I always love it when you give us a new sauce or custard to try!
Now you need to go full Jewish-grandma and make some chicken soup with matzah balls (or _kneidlech_ as they're called in Yiddish)!
A small anecdote: my late grandmother used to make that soup practically on every weekend, and as in Israel we use the Yiddish name of the dish and not matzah-something, when I was a young kid I didn't even realize it's supposed to be a kosher Passover food, it was just "grandma's food".
I'm pretty sure her "secret ingredient" was caramelized fried onions inside the matzah ball mixture... Made it very tasty.
I just adore you, Bri!
Brian, another great video. Thanks. Looks amazing.
You got me there Bri! There are so many variations on kugel and meat. The meat and potato kugel and even meatloaf and egg noodle kugel. Ask a Russian, or Ukrainian Jew about meat and kugel and you’ll get a different answer . I’m Sephardic,but my wife is a formerSoviet Uzbek and Askenazi Jew. What’s traditional? Ask a Jew in a location you live in and you will different answer. My wife ask you to give us good Uzbek plov recipe, cooked in a Kazan. Her words, not mine. Anyway, we both love your channel. Between my Mexican Sephardic roots and her Eastern European roots, we have different approaches to cooking.
Looks delious! Chunks ham and green beans in it 😋
"salty cheesy funk"
gold quote
"pro level bad boi"
iconic
I’m gypsy and we make this, it always feels like no one has EVER heard of noodle cake, it’s so cool being seen🥹
Definitely not a kosher meal preparation or combination, but two classic holiday scents from my childhood - brisket for Passover and Rosh Hashanah, and kugel at our old Hanukkah/Christmas hybrid parties where everything was a side dish and nothing mattered. I was so excited to see your teaser for this the other day, and I'm not disappointed! We always did sweet kugels, though. No raisins because ew, but definitely on the sweeter side. Sugar in the custard and sweetened corn flakes for the topping!
May I compliment you for the no raisins thing. I kept trying to explain that to my sister recently. She just didn't get it. Be gone RAISINS! Away with you!
Noodle kugel is usually sweet, but I like this savory take! Bri, you'd really enjoy the yerushalmi kugel. That's the best kugel.
Having been raised in a mixed-faith household, let me tell you, youve stirred up a LOT of childhood memories of my various grandparents and aunties "debating" on the best way to cook holiday food. (And you're pretty spot on with the authenticity of these dishes, my dude, even with the additions.) Thank you for representing the part of my family that rarely gets enough positive attention. 😊
This video made me drool sooooooo bad. I haven't had brisket or kugel in years!
Looks good, but our family recipe keeps it much simpler: we don't bother with the searing/browing aspect. When it is said and done, that is un noticed. We rub a packet of onion soup all over the brisket, dump a jar of chili sauce on it, also a can of cranberry sauce (the kind that still has some cranberries in it is nice). And cooking at 325 or 350 is fine, slicing it up and letting it cook for the last hour in all the gravy is good.
This is basically my family recipe too! Except we use salt, pepper, garlic powder and onion powder instead of the soup mix and add sliced raw onions with the sauces.
@@helpfulghost8189 those would work. And onions are always good. I think the chili sauce+cranberries are doing most of the magic, turning into an incredible gravy.
I am Jewish and I'm going to check the recipe out. I just saw the video and I don't have time right now so I'll come back and edit this comment later. There is no Hanukkah without delicious potato latkes though!
I hope you approve!
@@BrianLagerstrom Hey Brian, I've been following your channel since you started. I am a reasonably proficient cook and baker, I love trying and mastering new things. I've found a couple of new recipes here that are in my weekly rotation now and I've recommended the channel to friends. I love that you don't condescend or dumb things down for your audience. There is a group of chef bro UA-cam guys who are decent cooks but something in their affect is a turn off for me. You don't come across that way and I think that's one of the reasons your following is as diverse as it is and continuing to grow.
My go-to recipe for brisket involves a low and slow cook without the initial sear but I may try this version this year. I have a 7 lb brisket waiting in the fridge right now. Happy holiday season to everyone, whatever you celebrate, wherever you are.
But fried in chicken,duck, or goose fat
@@possiblycurryddork I misunderstood your comment at first. So you're saying to cook the latkes in duck fat? I have duck fat in the fridge right now from the duck I made for Thanksgiving I wouldn't have thought of doing that though. It will use up a lot of the duck fat!
@@Kyarrix yeah latkes , the OG kind are fried in schmaltz or any kind of poultry fat. Makes a big difference in flavor.
Thanks for this! And I gotta say, a bit of harissa spice and a few figs and apricots in the juice do it for me.
Ironically, I'm gonna cook this for Christmas dinner. It's different, but also large in size. Perfect for a party.
Awe man, you gave away the secret. Combining ketchup and A1 for sauces and marinades is miraculous.
Interesting. Every kugel I’ve had has been quite sweet. I’m not Jewish, and I’ve only had kugel a few dozen times, so I’m no expert. Love the butter/panko topping.
Cottage cheese in the Kugel 10/10. Never seen the Gruyere but seems awsome, gonna have to give it a try
Holy smack, that looked awesome!! One day this is gonna be attempted🙏🙏 Thank you!🤠
that gruyere is an interesting choice, my mother always used Sirene cheese though, it's way more salty and probably the best part in the dish.
Hi, try Tangia à jewish Moroccan dish which is practical to observe the Sabbat.
Thank you for the laugh when you called your brisket the briss hahahah
I’m Jewish and I could not be more stoked you made this video. You threw down.
The Kugel looks killer like my Mom made -
My version for brisket is Italian Marinara sauce and red wine and but fully cooked take the brisket out from the sauce and cool them - then peel the layer of fat out and then immersion blend the remaining with the onion - really thickens it and makes it succulent
I've been wanting to know what the brisket tastes like and now I can try making it! Thank you!!!
Love the representation! Interesting take on noodle kugel, will def give that a try as part of a dairy meal as can't have that with meat. Looks great!
Would be great with braised mushrooms or something like that
The one thing I miss about my ex mother in law is when she would make brisket similar to this. It tasted a bit like sauerbraten, but without the week long marinade.
Hey Bri, love this! Your kugel looks amazing- we always had the sweet version with some sugar added to the cottage cheese custard for a cheesecake-y vibe, but I bet I would have liked your mac and cheese inspired version better as a kid! My mom always used fine egg noodles instead of wide ones though, and all the other Jewish moms raved over it, so maybe try it out with fine egg noodles next time!
Thanks so much for making a non-sweet kugel!!
Didn't know this was the recipe I've been waiting for, Bri! Thanks, man.
And shout out to Red Rooster's Funky Chicken getting some love in the Trade coffee ad!
@Brian_Laggerstrom Screw you, Bot McBotface
Man, brisket sure is versatile. Between the central Texas BBQ (which I got to try a few months ago - thank you Franklin!), pastrami, corned beef, British pot roasts, and of course the great Jewish version like shown here, there's a lot of variety of flavors you can create with this one whole hunk of cow.
Taking a whole brisket like he had and grinding it all (fat included) gives you something pretty close to an 80/20 ground beef too. Great tasting, even without mixing anything else in like short rib or chuck. Since it's 80/20, brisket makes a great base for almost any beef sausage you could want to make, Just need sausage casings and the appropriate tools and seasonings.
very very nice; thank you!!
That's interesting, I've never seen a savory noodle kugel before (in my family potato kugel is savory and noodle kugel is sweet), but I'd definitely be down for that! But for a moment I was very confused when you put gruyere and onions and garlic in it, still expecting graham cracker crumbs on top 😂
You know Bri could make a sick potato kugel. The Jews demand a follow up!
I made a version (sans fish) with 1st cut brisket for my boys back from school. Big hit!
The brisket is looking good but if you want it to be a Jewish one you need to remove the anchovies because according to the hallacha you can't eat meat and fish in the same plate and with the kugel it is a mix of dairy and meat which is not kosher of course in my family when we eat the kugel as an add to a roast we use a special noodles called lokshen which are like Ashkenazi Jews pasta with a mix of sweet and savory like honey and a lot of black pepper then we bake for a long time one of my favourite foods
The other reason to cook a whole brisket: it literally costs the same as a half brisket. If the effort is the same, do you want to spend $2.50/lb for 15 pounds of meat or $5/lb for 7.5 pounds of meat.
Yeah might as well do the whole thing
Brian, I’d love to see more Indian dishes like Dal and Curries! Thank you! 😊
At 10:09 you probably mean "reduce by 2/3" rather than "reduce it by 3 times." You can't reduce something by 3 times. Could also say "reduce to 1/3."
Anyway, I've got this in the oven now. Hopefully it turns out well! So far, so good!
ketchup, beef broth, french onion soup mix, and canned whole potatoes are almost all you need
Happy Hanukkah to all who celebrate!
Well done Brian! You did miss two big Bubbe moves though-
1. Using Beer + Ketchup + water as your base. I see the idea of beef stock but trust me, beer braising with ketchup is amazing.
2. When you pull the brisket before cooling it, slice it then fridge overnight. The brisket will take in some sauce and generally the fat content will balance really nicely since the inter muscular fat will get a chance to mingle with the gravy.
Also, typically it’s baby carrots + onions but otherwise this was pretty darn good looking!
Hey, Bri. Great job. Looks delish
The random shots of you drinking or eating hyper palatable sauces and products always kill me. The mayo, gochujang, and this A1 top the list
Kugel is popular also in Poland - it has bacon on bottom and sour cream on top
So somethings on kugel. Kugel comes from word meaning circle and traditionally any baked Jewish dish as they were baked in circular pan (now often not baked in that pan). Usually its a carb or starch (there is potato, carrot, noodle, matzah, and bread all are traditional) soaked in some liquid usually an egg or milk based (sometimes both) with other ingredients sometimes added like fruits (raisins, apricots, etc. or spices) and baked. It can be very savory, salty, or sweet. Some are main meal, soem snack, some dessert, some are dairy, some egg-based, some cheese based, some are just omelettes, basically, some like cheesecake, and more. They can be simple and cheap and served hot or cold or super fancy dessert for weddings that ultra-sweet, with fruits, and more with a cheese-cake like texture.
Thank you. As a Gentile I was having a little bit of a hard time wrapping my head around exactly what a Kugel was supposed to be. After seeing one version with caramel, and then this one I was getting a bit confused. Great explanation.
Solid looking plate there. Definitely more complex than the brisket I made this weekend but I got some ideas for next time!
Jewish-American food is one of the most underappreciated food traditions in the USA
Costco had these huge 16lb brisket and 5lb ones that were also whole but more trimmed.
Hey bro, made your old bread recipe a while ago. Turned out great
1st taking a huge spoonful of your mayo in a previous video, saw you gagging. Then chugging some A1 sauce deserves major credit points for sure!! Nice!
Love a cheeky Bris joke. Lol well played Bri