Yehuda's Lamb Goulash Knish - New York News

Yehuda's Lamb Goulash Knish

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Lamb Goulash Knish

With Frisee Salad, and Goulash Jus

 

Lamb Shoulder Brine:

                3 lbs salt

                4 cups sugar

                9 gallons water

                1 cup whole all spice

                10 heads of garlic (split)

Recipe:

Bring brine to boil. 

Strain. 

Chill the liquid.  

Brine the lamb shoulder in the liquid for 12 hours.

Roast in the oven for 20 minutes at 375 Degrees.

 

Goulash Braising Liquid:

10 onions

8 carrots

25 cloves of garlic

10 whole Idaho potatoes (peeled)

1 ½ cup tomato paste

 ½ cup of smoked paprika

 ½ cup whole caraway

2 gallons lamb stock

Recipe:

Lightly caramelize onions, carrots, and garlic.

Add paprika and caraway to coat the vegetables.

Add tomato paste.

Let cook for 4 or 5 minutes over medium heat.

Add lamb stock.

Simmer for 30 minutes .

 

Knish Filling:

In large hotel pan, lay down potatoes and whole braised lamb shoulder.

Pour goulash braising liquid over potatoes and shoulder

Cover with foil

Cook in the oven at 300 Degrees for 5 hours until lamb shoulder is fork tender.

Let cool.

 

Once cool, remove lamb shoulder and potatoes from pan.

Strain the braising liquid, separating the liquid from vegetables.

Reduce the liquid down by about 70% to create the jus.

 

Place equal parts potatoes, shoulder meat, and braising vegetables in a bowl.

 

Knish:

                Puff Pastry

                Egg

                Everything Bagel Spice

                                Poppy seeds

Sesame seeds

Caraway

Sea salt

Dehydrated onion and garlic

Recipe:

Cut puff pastry into 2 inch rounds

Fill with 1 tablespoon of filling

Seal

Freeze knish overnight.

Brush it with egg

Coat with everything bagel spice.

Bake in oven at 350 Degrees for 25-30 minutes until golden brown.

 

Frisee Salad:

2 heads Frisee,

2 oz Lamb Bacon (small diced and then rendered out) with the fat (warm)

1 shallot brunoise

2 oz red wine vinegar

 

Recipe:

Mix all together.

 

 

 

To assemble:

Arrange five knishes around a plate.

Place a nice handful of salad in the center of the plate.

Drizzle 1 ½ oz lamb goulash jus over the knishes and the salad.

 

 

 

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