food

Páscoa Judaica e Comidas Deliciosas

Jonah e o chef Ryan se empolgam com a Páscoa Judaica e preparam um peito bovino e batatas, um clássico dessa data, mas que você pode fazer quando quiser!

food

Páscoa Judaica e Comidas Deliciosas

Jonah e o chef Ryan se empolgam com a Páscoa Judaica e preparam um peito bovino e batatas, um clássico dessa data, mas que você pode fazer quando quiser!

Supplies

  • 2 bulbs of fennel, sliced ⅛ inch thick
  • 2 pounds Yukon gold potatoes, sliced ⅛ inch thick
  • Zest of one lemon
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup raclette, sliced thin
  • 3 tablespoons salt
  • 4 bay leaves
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 1 cup milk
  • 3 cloves garlic
  • 2 lemons
  • 1 black truffle, sliced
  • 1 pack Matzo crackers

Passo a passo

  1. Preheat oven to 400 degrees Fahrenheit. Spray a casserole dish with cooking spray and set aside.
  2. In a large saute pan over medium-high heat saute the fennel with the bay leaves and the zest on one lemon for about 10 minutes, until caramelized and fork-tender.
  3. In a large saute pan over medium-high heat, heat the chicken stock, heavy cream, milk and garlic.
  4. Once summering add the potatoes and cook for 15-20 minutes, until tender but not too soft. Strain the potatoes from the liquid and set aside to cool slightly.
  5. Layer the fennel and potatoes into the casserole dish with a touch of the heavy cream mixture.
  6. Alternate layers with fennel, potatoes, cheese, and black truffle. Continue this until the casserole dish is full and you have used all the ingredients.
  7. Finish the top layer with more cheese and cover with foil.
  8. Place into the oven for 15 minutes.
  9. Remove the casserole from the oven, uncover and top with the remaining cheese.
  10. Bake the casserole for an additional 10 minutes.
  11. Set your oven to broil and broil the top of the casserole for 1 minute to lightly caramelize the cheese.

Supplies

  • 1 brisket tip
  • 3 tablespoons cooking oil
  • 5 quarts beef stock
  • ¼ cup Worcestershire sauce
  • 50 grams ginger
  • 3 bay leaves
  • 4 garlic cloves
  • ¼ cup red verjus
  • 4-star anise
  • Chervil, finely chopped
  • Tarragon, finely chopped
  • Parsley, finely chopped
  • 1 white onion, cut in half and burned (skin on)
  • 175 grams red wine vinegar
  • 50 grams sugar
  • 125 grams corn syrup
  • 2 tablespoons beef base
  • 50 grams red verjus

Passo a passo

  1. Add the sugar and corn syrup to a medium-sized saucepan and turn on heat to medium-high.
  2. Mix sugars and allow to caramelize and begin to turn color.
  3. Add the red verjus and vinegar to deglaze and stir.
  4. Add the remaining ingredients and cook on medium-low heat for about one hour, long enough for the liquid to reduce by about half and darken in color.
  5. Season the brisket tip with salt.
  6. Heat 3 tablespoons of oil in a large pot on high, once hot add the brisket and sear on all sides.
  7. Once it is seared add in the beef stock, Worcestershire sauce, ginger, bay leaves, garlic, verjus and anise. Cover the pot with the lid and place in the oven for 3-4 hours.
  8. Remove from oven and slice. Serve on a platter and garnish with chervil tarragon and parsley.