NEW YORK (FOX 5 NY) - Chef Michael Solomonov of Dizengoff NYC in the Chelsea Market prepared hummus with coffee-braised brisket in the Good Day Cafe. Happy Roshashanah!
1 brisket (about 4 pounds)
3-5 tbsp Kosher salt
1 ½ tbsp paprika
¼ cup canola oil
1 cup finely ground coffee
¼ cup tomato paste
1 onion, diced
3 garlic cloves, sliced
1 cup dried apricots
1 quart veal stock
1 cup chickpeas (soaked overnight)
Mix the salt and paprika in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
Preheat the oven to 475ºF. Roast the brisket until well-browned for approximately 10 minutes. Remove the brisket from the oven and lower the oven temperature to 300ºF.
In a small skillet, saute the onions and garlic in oil and lightly season with salt – approximately 3-5 minutes until the onions are translucent. Add the coffee, tomato, veal stock, soaked chickpeas and apricots to a large pot. Transfer the brisket to a large roasting pan and cover first with parchment paper then firmly with aluminum foil.
Slowly braise the brisket for 3-4 hours until it shreds easily with a fork. Serve approximately 3 slices of brisket per person over Hummus Tehina, spooning the pan juices and chickpeas over top, and serve.
8 ½ cups dried chickpeas
1 ½ cups Basic Tehina Sauce (see below)
2 tbsp salt
1 tbsp ground cumin
1 bunch chopped fresh parsley
¼ cup olive oil, for drizzling
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with the water (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Thens immer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and brisket (see below).
Basic Tehina Sauce
Makes about 4 cups
1 head garlic
¾ cup lemon juice (from 3 lemons)
1 ½ tsp kosher salt
2 generous cups tehina
½ tsp ground cumin
Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids to extract as much liquid as possible. Discard the solids. Add the tehina to strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding water, bit by bit (about 1 ½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
Taste and add up to 1 ½ teaspoons more salt and cumin if you like. If you’re not suing the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.