There has been a ton of interest for this recipe, and with good reason; it’s a great show and a good recipe. If you’ve landed here from a web-search, please, enjoy the recipe. Please also check out my books. You can read excerpts here, or find the books in the banner to the right and on my Author Page at Amazon.
Now, to the recipe:
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The other day I happened across an episode of “The Mind of a Chef.” (How did I miss this show before?) In this episode (“Simplicity”), host and chef David Chang finds places where the chefs have pared everything back to its most simplistic.
While the episode was great, at one point Chang frustrated me entirely. He gives instructions on how to make a simple chicken noodle soup, but blasts through the process with no detail. Example: at one point he instructs us to “boil the shit out of [the broth].” Not very helpful.
But, always on the lookout for good recipes, I spent some time this weekend reconstructing (or deconstructing) Chang’s method from the brief clip. One innovation is to cook the chicken and vegetables separately. A common problem with chicken broth is that the vegetables can overpower the chicken, but by separating the two, Chang makes it possible for us to adjust the mixture according to personal preference and to account for, say, a particularly strong onion or exceptionally sweet carrot.
The result was, in all humbleness, nothing short of excellent.
Brisket. The word alone can conjure images of bubbehs and kosher delis on the Lower East Side. It can also conjure images of oven slavery and hours of kitchen torture that produce only a tough, stringy mess.
Kurt R.A. Giambastiani 