But brisket isn’t exactly in line with the modern Italian cuisine that Ugo’s serves. Pizza, on the other hand, is a menu staple—so Hasson crafted a brisket pie. As a nod to the mushy carrots he remembers fishing out of the braising liquid as a child, he spread the dough with a carrot puree instead of tomato sauce. In addition to the brisket itself, he topped the Neapolitan-style crust with elements that would traditionally accompany the meat: onions (which he caramelized) and potatoes (cooked gently in duck fat, then deep-fried). A generous sprinkle of provolone cheese finished it off.
Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about four to five minutes per side. Transfer to a plate.
Toss all ingredients together and cook in a water bath at 185 F for 25-35 minutes until completely tender. Puree in a blender until completely smooth. Adjust seasoning and reserve.
Pizza dough 700 grams 00 flour 700 grams AP flour 17 grams active dry yeast 808 ml warm water 17 grams kosher salt 17 grams extra-virgin olive oil
