Brisket, Potato & Leek Kugel


Here, the addition of leftover brisket transforms a kugel—the traditional Jewish pudding usually made with noodles or potatoes—into a main course. Pair with a green salad. To make this recipe kosher, omit the butter. Read more about this recipe.

Brisket, Potato & Leek Kugel
Photo: Eric Wolfinger
Active Time:
35 mins
Total Time:
2 hrs 10 mins


  • 1 tablespoon extra-virgin olive oil

  • 2 medium leeks, white and pale green parts only, thinly sliced, rinsed

  • 1 large shallot, thinly sliced

  • 3 cloves garlic, minced

  • 6 sprigs fresh thyme, plus 2 tablespoons thyme leaves

  • 1 teaspoon kosher salt, divided

  • 1 teaspoon ground pepper, divided

  • 3 pounds russet potatoes

  • cup all-purpose flour

  • 1 cup low-sodium beef broth

  • 5 large eggs, lightly beaten

  • 2 tablespoons matzo meal

  • 1 tablespoon finely chopped fresh rosemary

  • 2 cups shredded Braised Brisket with Tomatoes & Onions (See Associated Recipe)

  • 2 tablespoons unsalted butter, cubed


  1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat oil in a large skillet over medium heat. Add leeks, shallot, garlic, thyme sprigs and 1/4 teaspoon each salt and pepper and cook until translucent and soft, about 5 minutes. Remove the thyme sprigs and set the leek mixture aside to cool, about 5 minutes.

  3. Meanwhile, peel potatoes and place in a bowl of cold water. Using a chef's knife or mandoline, slice the potatoes into 1/4-inch-thick rounds, returning them to the water as they're sliced.

  4. Place flour in a medium bowl and gradually pour in broth, whisking vigorously to prevent clumping. Whisk in eggs and matzo meal. Combine rosemary and thyme leaves in a small bowl.

  5. Drain the potatoes and pat dry. Shingle a layer of them in the prepared baking dish. Sprinkle with one-third of the herb mixture and 1/4 teaspoon each salt and pepper. Cover with half the leek mixture and 1 cup brisket. Repeat with a second layer of potatoes, another third of the herbs, 1/4 teaspoon each salt and pepper, and the remaining leeks and brisket. Top with a final layer of potatoes and season with the remaining herbs and 1/4 teaspoon each salt and pepper. Pour the egg mixture evenly over the top. Dot with butter. Cover loosely with foil.

  6. Place the baking dish on a baking sheet. Bake for 1 hour. Remove foil and continue to bake until the potatoes are golden-brown and fork-tender and the liquid has stopped bubbling from the inside, about 30 minutes more.

  7. Transfer the baking dish to a rack to cool for at least 15 minutes before cutting.

Associated Recipe

Braised Brisket with Tomatoes & Onions

Nutrition Facts (per serving)

336 Calories
10g Fat
39g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 1 cup
Calories 336
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 20g 40%
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 134mg 45%
Vitamin A 659IU 13%
Sodium 392mg 17%
Potassium 1087mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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