Happy Hanukkah!

We recommend getting the brisket started early in the day (or even the day before). It is the best trick for tender brisket. We love latkes (a lot!!) but we know they can be intimidating, so we have provided two ways to cook them. Or feel free to follow your family recipe! Happy Hanukkah from your friends at Kitchen & Market!

In Your Kit:

• Onions
• Carrot
• Celery
• Garlic

• K&M Seasoned St. Helen’s Beef Brisket

• Scallions

• K&M Braising Base

• K&M Horseradish Gremolata

• Russet Potatoes

• Matzo Meal Mix

• K&M Applesauce

• Sour Cream

• Coined Carrots

• K&M Everything Compound Butter

• K&M Preserved Lemon & Celery Salad

• Arugula

Pantry Items:

• Olive Oil
• All Purpose Flour
• Red Wine
• 2 Eggs
• Vegetable Oil (not canola)

Braised Brisket

1) Preheat oven to 350ºF (250ºF for the low and slow preparation if time allows).

2) Peel and slice one onion into 2 inch chunks, cut carrots in 2–3 inch pieces, slice celery stalks into thirds. Cut garlic heads in half (like a hamburger bun!) so cloves are exposed.

3) Place 2 Tbsp olive oil in a large dutch oven* that can hold the brisket and veggies, over medium-high heat. Place the garlic halves cut side down to sear. Add onions, carrots, celery and stir occasionally until slightly browned – we are building flavor! Add 3 Tbsp all-purpose flour to the pot and cook a few minutes minute more.

4) Nestle brisket among the vegetables and pour 2 cups of red wine and the provided braising base over everything. Cover with a lid or foil if using a roasting pan, and place in oven.

5) Cook brisket until tender when pricked in the center with the tip of a knife, (about 8-10 hours at 250ºF, or 2½-3 hours if cooking at 350ºF).

6) Gently remove the brisket and set aside. Remove and discard the braised vegetables. Simmer the braising liquid uncovered on the stove top until it has reduced to a gravy-like consistency. Season the sauce to taste with salt, pepper and by squeezing the garlic cloves back into the sauce for a richer garlic flavor. Slice brisket and add back to the sauce to rewarm.

7) Serve family-style with plenty of horseradish gremolata served alongside on the table.

8) If making the day before, follow through step 6 including seasoning the sauce, but don’t slice the brisket, then refrigerate the whole brisket covered in sauce. About 45 mins before eating, gently rewarm everything after skimming the fat off the sauce, remove the brisket, slice and return to the sauce for 30 minutes, or until hot.

Chef’s Note: Sometimes a large roasting pan, topped with foil is the best option. But in that case, I like to brown everything in a dutch oven and then transfer to the roasting pan.

Crispy Potato Latkes

Chef’s Note: We like making our latkes ahead of time, while the brisket is braising. Simply reheat so they are hot and crispy (and you aren’t stressed!). If frying latkes sounds intimidating, scan the QR code on the back to follow our oven skillet shortcut! And of course you are always allowed to bail entirely and serve baked potatoes later in the week 😉

1) You will need two large bowls for this recipe. And a clean dish towel.

2) Wash and grate potatoes (with the skin on!) on a box grater (or cuisinart!) and place in a bowl with cool water covering all of the potatoes. Let rest for about 10 mins.

3) Peel the outer layers of one onion and grate into the second bowl.

4) In batches, place the potatoes in a dish towel and wring out as much potato water as possible back into the bowl. The drier, the crispier! Place dry potatoes into the second bowl with the onions. Reserve the potato liquid and let the starch settle to the bottom of the bowl.

5) Mix potatoes and onion then season with 2 tsp salt and ½-1 tsp pepper and the provided matzo meal.

6) Carefully discard the water from the potato bowl leaving the starch at the bottom. Whisk 2 eggs into the starch then add mixture to the potato and onion mix.

7) Heat ½ inch vegetable oil in a heavy-bottomed pot or cast-iron skillet over medium-high heat.

8) Fry ¼ cup scoops of latke mix until golden on each side, taking care to not crowd the pan. Transfer to a paper towel-lined plate to drain until all latkes are fried. Continue adding oil as needed.

9) We recommend reheating latkes on a sheet pan fitted with a rack in a 350°F oven for 5 or so minutes before serving to crisp them back up!

10) Serve HOT with applesauce and sour cream on the table!

Oven Skillet Potato Latkes

Chef’s Note: If frying latkes sounds intimidating, scan the QR code to follow our oven skillet shortcut!

Herbed Carrots

1) While latkes reheat, place a sauté pan over medium-high heat and add the coined carrots, compound butter, and ½ cup of water. Season with salt and pepper. Cook until carrots are tender and the water has cooked off. Serve warm.

Celery Salad

1) Just before serving, toss the preserved lemon & celery salad with the arugula. Taste and season with salt and pepper, as desired.