In translation: Lasugel

For a colleague’s retirement party I decided to make a mash-up of things she has made us before. Hence the Jewified Lasagna was born.

For the Meat layers:


  • 10 lbs raw brisket
  • 5 white onions
  • 12 carrots
  • 4 cups beef stock
    •  My beef stock was very strong, maybe 3X normal concentration
  • 2 cups red wine
    • I used pinot noir
  • 1 cup white wine
    • I used vinho verde because it was left over
  • 2 cups vegetable stock
    • I make my own and used stock from carrots, onions and celery
  • 2 cups tomato puree
  • 28 oz peeled plum tomatoes in juice
  • 1/2 cup olive oil
  • Salt and pepper to taste

Preparation (all ahead)

  • Peel the onions and slice each in half
  • In a large (16 qt) pot, add the olive oil and the onions, cut side down, making a layer of onion domes
  • Turn on the heat
  • Place the brisket(s) on top of the onions
    • Right, I didn’t sear them — kindof the opposite
  • Add the broths and tomatoes
  • Cook until boiling then turn down to simmer
  • Cook for 7 hours, then wash and trim carrots and add them
  • Cook 1 hour, then turn heat off
  • Allow to cool to room temperature before refrigerating
  • The next day, skim off the fat that rose to the top
  • Use forks to gently loosen without fully shredding the meat

For the noodle layers


  • 3 lbs egg noodles
    • I got little ones, wide would have been better
  • 2 dozen eggs
  • 2 large containers (44oz?) cottage cheese
  • 3 sticks melted/cooled butter
  • salt and pepper


  • Boil the noodles in water for just 5-6 minutes or until barely cooked
  • Stir everything together


  • This is optional – if not using bechamel, make the top layer a noodle layer instead and it will get brown and puffy on top


  • 1 stick butter
  • 1 cups flour
  • 2/3 cup schmaltz
  • 3 cups concentrated chicken broth


  • Whisk flour and butter and schmaltz together over heat until barely cooked through
  • Add the broth, whisk thoroughly until smooth
  • Cook until starting to thicken


To make the Lasugel, take a large roasting or baking pan, and layer the kugel in the bottom, then shred the brisket with your fingers making a full layer of brisket, then layer the brisket carrots on top of that, then spoon a little (not too much!) of the brisket sauce over that, then layer more noodles, then brisket again. If you’re using the bechamel, I recommend 2 layers each noodle and brisket, ending with brisket and then topping if off with bechamel. If you’re not using bechamel, I recommend dividing the noodles into 3 equal parts so that there are noodles left for the top. This kugel is very fluffy and would make a lovely topping. You could even just make it pastitsio style and put the stewy brisket on the bottom and all the noodles over the top – but then you’d have to call it a Pastugel.

Any of these recipes are delicious on their own and of course the brisket and kugel could very easily be served side by side.


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