Melty brisket, packed with prosiutto bread, cast iron crispy potato kugel...

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Letting the cooked brisket stand overnight in the refrigerator in the braising liquid allows it to reabsorb liquid and flavor. The excess fat is easy to remove, and the cold brisket can be sliced without shredding. Heat the slices in the defatted sauce in a 350 degree oven for just 30 minutes before serving. (This recipe can also be made and enjoyed on the same day.) [Icon] Member Comment “Excellent!! Guest worthy!! Easy and worth the wait!! Mmmm!” – Sue M. , All-Access Member [Icon] More Mains for Spring Holidays [Crumb-Crusted Rack of Lamb. Has video!]( [Slow-Roasted Salmon with Chives and Lemon. Has video!]( [Glazed Spiral-Sliced Ham. Has video!]( [One-Pan Cheesy Butternut Squash and Swiss Chard Lasagna]( [Smell the brisket, share the love. Get Free Access> Then pick your plan (monthly or annual)]( [Deli counter thick]( Prosciutto Bread with Provolone Prosciutto bread is a Brooklyn butcher-shop specialty: a rustic loaf studded with tiny chunks of cured meats and flavored throughout with provolone and black pepper. Our recipe depends on a dough with a strong gluten structure that won’t collapse under the weight of the meat. Adding beer boosts the bread’s yeasty, fermented flavor while cutting down on rising time. Standard sandwich-friendly slices of meat won’t do here. Start at the deli counter and ask for ¼” slices of meat which you can cut at home into ½” pieces; we suggest adding capicola and pepperoni but you can pick your favorites. [Icon] Member Comment “Utterly perfect and so easy! Just like what you can get at a good Italian market in New York. The dough came together quickly, rose like a charm, and was easy to handle. They baked up in the right amount of time and looked a perfect golden brown. Jam packed with meat and cheese, super flavorful, with a nice black peppery bite and malty flavor from the beer. ” – Mike S., All-Access Member [Icon] Test Kitchen Technique After patting the dough into a rectangle, fold top edge of rectangle down to midline, pressing to seal. Fold bottom edge of rectangle up to midline and pinch to seal. Flip dough seam side down and gently roll into 12-inch loaf with tapered ends. [Pinching Seam]( [Have some bread with your meat. Get Free Access> Start Your 14-Day Free Trial]( [Crispy, Crunchy, Potato Kugel]( Cast Iron Potato Kugel Make this easy and supersavory potato dish that’s ultracrispy on the outside and tender and fluffy inside. Shredded russet potatoes (see our color saving tip below) bring just the right starchiness while sautéed onions and schmaltz deliver flavor in spades. Eggs bind it all together and a cast iron pan is a crisping machine. [Icon] Member Comment “This recipe is a keeper. I believe the difference-maker in this recipe is the schmaltz: the flavor it imparts is unlike cooking with olive oil—it almost adds a subtle sweetness. And the crispy surface area on the top and bottom make these some of the best potatoes to come out of our oven. I can't wait to have it leftover with a fried egg.” – Karol H., All-Access Member [Icon] Test Kitchen Technique Shredding potatoes releases an enzyme that can cause them to turn a blue-gray color. A simple toss with salted water neutralizes this reaction and keeps the spuds white. [Kugel with salt-soaked potatoes]( Light and Lovely: The salt water preserves the spuds’ color. [Kugel without salt-soaked potatoes]( Gray and Ghoulish: The shreds turn gray without the salt water. [Family heirloom recipe in the making. Get Free Access> Then pick your plan (monthly or annual!)]( Trending with our members: [Wild Rice and Mushroom Soup. 4.9/5 rating. 269 comments. 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