Onions, carrots, and brisket scraps (if used) should be finely chopped in a food processor.

Over medium heat, melt evoo or beef, chicken, or both in a sauté pan. Cook the brisket (if using), onions, and carrots until brown, stirring periodically.

Continue cooking for a further 3 minutes after adding the garlic and paprika.

Return the mixture to the food processor, scraping off any remaining fat as you go. While the food processor is running, add the matzo meal to the mixture to create a thick dough that stays together when pressed. Including salt and pepper.

On each parchment sheet, divide the dough in half, then shape two (9-inch) logs from it. Wrap the log in parchment, then twist the ends to seal. Each log is encased in a foil sheet.

For an hour, roast the kishke. Remove the wrapping and cook for a further 15 minutes, or until golden and crispy.

Serve as is or include into a cholent.