> Family > Kosher Recipes

Rosh Hashanah Brisket, Challah and Potato Kugel Cups

September 10, 2017 | by Jamie Geller

Worthy of gracing your Yom Tov table.

Potato Kugel Cups

The cup idea comes from my husband's best friend Adam's mom, Geanie (what a mouthful). The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.

Duration: 75min
Cook Time: 60min
Prep Time: 15min
Servings: 4 to 6

Make Ahead Tip: While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions.

  1. Slightly under bake, cool completely, wrap tightly and freeze.
  2. Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes.


  • 1½ cups extra virgin olive oil, such as Colavita extra virgin olive oil
  • 3 eggs
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 large Idaho potatoes
  • 1 large onion, quartered


  1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of extra virgin olive oil each. Place custard cups on a baking pan.
  2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
  3. Place the pan of cups in 425°F oven to heat up the olive oil.
  4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
  5. Pour ¾ cup of olive oil in a small saucepan and place over medium-low heat.
  6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
  7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly.
  8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
  9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.


To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.

Overnight Brisket

It’s 8 am and dinner is ready! Oh poor you, you worked so hard! NAH . . . you slept like a baby knowing that dinner was cooking itself while you slumbered.

Low oven temp and a long slow cook session ensures that this brisket is tender and not dried out. Be sure to use a whole brisket with fat on it, or a second-cut brisket (also known as the deckel). This will guarantee a moist, juicy, and savory end result. A first cut brisket will just be stringy.

Duration: 10hrs 15min
Cook Time: 10hrs
Prep Time: 15min
Servings: 10+


  • 3 large onions, thinly sliced
  • 3 whole heads of garlic, sliced in half to reveal the cloves
  • 1 whole brisket (fat on) or 2 second cut briskets from Grow and Behold
  • Kosher salt
  • Freshly cracked black pepper
  • 2 cups dry red wine
  • 1 cup crushed tomatoes (the acidity rounds out the flavors, optional)
  • Preheat oven to 225°F.


  1. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper.
  2. Place brisket on top of onions and garlic. Pour red wine and tomatoes, if using, into pan. Cover food directly with a layer of parchment (foil will leech onto your food) and then seal tightly with foil.
  3. Roast at 225°F for 10 hours.
  4. Gently transfer brisket to a cutting board to cool before slicing. While brisket is cooling, strain onions and garlic from pan juices, being sure to press all juices out. Skim fat off of pan juices and reduce pan juices stove top until it coats the back of a spoon.
  5. Slice brisket across the grain and serve with pan juices. Store in refrigerator for up to 3 days or freeze for 1 month (freeze reduced braising liquid separately).
  6. Reheat brisket, covered in a low oven at 250F. until hot. Serve with reduced pan juices.

Jamie Geller’s No Knead Challah Bread

This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday.

If you got to this recipe and it's already Friday go ahead and make my super popular classic Challah recipe.

Duration: 55min
Cook Time: 45min
Prep Time: 10min
Servings: 2 (1lb) Loaves


  • 8+ cups bread, high gluten flour
  • 1 tablespoon kosher salt
  • 1 tablespoon Red Star Yeast
  • 2 - 2 ½ cups lukewarm water (best temperature is 105°F)
  • 3 whole eggs + 1 yolk
  • ½ cup sugar
  • ½ cup extra virgin olive oil, such as Colavita extra virgin olive oil
  • 1 egg plus 2 tablespoon water for egg wash


  1. Combine flour, salt, yeast, water, eggs, sugar and evoo.
  2. Mix until combined and then cover with lightly greased plastic wrap.
  3. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread texture).
  4. When you are ready to make challah, remove dough from refrigerator and braid as desired. Place braids on parchment lined baking sheets and cover with lightly greased plastic wrap.
  5. Allow to rise at room temperature for 1-2 hours or up to 3 (a long rise is necessary for the dough).
  6. Preheat oven to 350° F. Brush your challah with egg wash. Once your oven comes to temperature, brush on egg wash again.
  7. Bake for 12 minutes, rotate the pan, and bake until 12 to 15 minutes more until golden brown and perfectly cooked.


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