SERVES SIX TO EIGHT
- 5 onions, sliced
- 3 bay leaves
- 1-1.6 kg / 2¼-3½ lb beef brisket
- 1 garlic bulb, broken into cloves
- 4 carrots, thickly sliced
- 5-10 ml / 1-2 tsp paprika
- about 500 ml / 17 fl oz / 2¼ cups beef stock
- 3-4 baking potatoes, peeled and quartered
- salt and ground black pepper
For the kishke
- about 90 cm / 36 in sausage casing (see Cook’s Tip)
- 250 g / 9 oz / 2¼ cups plain (all-purpose) flour
- 120 ml / 4 fl oz / ½ cup semolina or couscous
- 10-15 ml / 2-3 tsp paprika
- 1 carrot, grated, and 2 carrots, diced (optional)
- 250 ml / 8 fl oz / 1 cup rendered chicken fat
- 30 ml / 2 tbsp crisp, fried onions
- ½ onion, grated, and 3 onions, thinly sliced
- 3 garlic cloves, chopped
- salt and black pepper
Traditionally, sausage casings are used for kishke, but, if unavailable, use cooking-strength clear film (plastic wrap) or a piece of muslin (cheesecloth).
- Preheat the oven to 180°C / 350°F / Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots, and the remaining bay leaves, sprinkle with salt, pepper, and paprika, then top with the remaining onions.
- Pour in enough stock to fill the dish to about 5-7.5 cm / 2-3 in and cover with foil. Cook in the oven for 2 hours.
- Meanwhile, make the kishke. In a bowl, combine all the ingredients and stuff the mixture into the casing, leaving enough space for the mixture to expand. Tie into sausage-shaped lengths.
- When the meat has cooked for about 2 hours, add the kishke and potatoes to the pan, re-cover, and cook for a further 1 hour, or until the meat and potatoes are tender.
- Remove the foil from the dish and increase the oven temperature to 190-200°C / 375-400°F / Gas 5-6. Move the onions away from the top of the meat to the side of the dish and return to the oven for a further 30 minutes, or until the meat, onions, and potatoes are beginning to brown and become crisp. Serve hot or cold.