June 19, 2016
Author: Lisa Needel
Ingredients:
Brisket (1st or 2nd cut)
1 cup soyvay
1 cup ketchup
4 tbsp worcestershire sauce
1 small can of crushed tomatoes
4 cups beef broth
Enough water to cover brisket
Preparation:
Mix all liquid ingredients together
Put brisket in roasting pant
Pour liquid mixture over to cover briske
Bake covered at 325 degrees for 3-4 hours depending on pounds
Let cool and slice
Put back in liquid and let cook for 1 hour
December 27, 2012
Author: Racela Rosett
Ingredients:
4-5 lb. brisket
1 can cranberry sauce
1 can ginger ale
onion soup mix
1/4 c. craisins
Preparation:
Cook uncovered forever!
Serve with Horseradish mashed potatoes (Best with cream and horseradish but good with nondairy creamer.)
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 four- pound 1st cut beef brisket
1/2 teaspoon Manischewitz® kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons Mishpacha® olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups Manischewitz® Kosher For Passover chicken broth
3 tablespoons Manischewitz® honey
3 bay leaves
1 small bunch fresh thyme
Preparation:
Prep Time: 5 min
Cook Time: 4 hour
Ready Time: 245 min
1. Preheat oven to 375 F.
2. Season brisket with salt and pepper.
3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.
4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.
7. Bring to a boil, then reduce to a simmer and cover.
8. Transfer to preheated oven and roast for 2 hours.
9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
10. Let brisket rest for 10 minutes before thinly slicing against the grain.
11. Strain liquid and serve on the side as au jus.
This post was submitted by Manischewitz.
Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme
March 30, 2013
Author: yudicle
My mother gave me this recipe. I don’t know where she got it from, but my husband and kids love it. It’s not necessarily old world and not fancy. But it is delicious. Mom was first generation American, born in 1915 in Passaic, NJ. Bubbe came from Lithuania. Usual story – steerage with two little ones in tow to meet her husband who had come first to America. Bubbe had long gray hair by the time I knew her. Always in a long braid curled on her head. I saw her once with it down – I think it embarrassed her.
Mom told me that one of the reasons Bubbe came here was that she disagreed with the tradition of cutting a woman’s hair and wearing a wig. Otherwise, she was strictly Orthodox in her observances. We’d visit on Saturdays at the apartment my mother grew up in, and we couldn’t turn the lights on until the sun had set. If we visited on Sunday, she’d slide a dime across the kitchen table to us, and she’d tell my mother in Yiddish that we should take it to the convenience store down the street to buy a treat. Usually some Hostess snack – it was the ’50′s. I barely ever spoke to her directly as she spoke no English. A quiet, sweet non-conformist who wouldn’t cut her hair just to please her folks. Who knew when I was growing up? I miss both of them.
Ingredients
2 onions
1 can condensed tomato soup
1 cup ketchup
2 tbl brown sugar
2 tbl lemon joice
brisket (whatever size is needed though generally a min. of 2 lbs)
Preparation
Saute 2 onions until golden.
In sauce pan, add onions to tomato soup, ketchup, brown sugar and lemon juice and stir.
Heat and set aside for the sauce.
Brown brisket on all sides in frying pan or Dutch oven large enough for meat to lay flat. Add 1/2 cup water, cover and simmer 2-2 1/2 hours.
Take out brisket, slice. In a baking dish – anything from 8×8 thru 9×12 – whatever fits.- spread some sauce in the bottom of the dish. Place sliced brisket in the dish and smother with remaining sauce.
It can be baked immediately. HOWEVER – it is best if prepared as above a day ahead and put in the refrigerator overnight. Bake (the next day) at 350 degrees, 45 minutes.
Day or night, you could savor the heavenly aroma of simmering chicken soup wafting through every corridor of my grandparents’ cavernous building. And although there were many apartments in their weathered brick Brooklyn low-rise, I never had even a moment of doubt that most of that scent was wafting from theirs.
Grandma Sadie, as my father’s Russian-born mother was known to all, barely cleared five feet in her sensible black shoes. But she ruled over soft-spoken Grandpa Frank and the rest of the family with an iron fist that, as far as I could see, had a soup ladle surgically attached. Up until she died, the winter that I turned 12, I don’t recall seeing her even once without an apron tied securely around her ample waist. And with more than 25 mouths to feed each Sunday, counting my many second cousins and assorted great aunts, who could have blamed her?
She was always so busy at the stove, in fact, that I’m not sure we ever had a single conversation. I can still hear her hoarse, matronly voice in my mind, seasoning other people’s tales of woe with horrified exclamations of “Oy, Gevalt,” or “Gut in Himmel!” Other than that, I couldn’t swear with any certainty that she even spoke much English.
If she did, and were she still here, I would have long ago beaten a path to her Borough Park door to beg for cooking lessons. Her methods may have been less than modern (see the reference to MBT bouillon cubes below), and farther still from healthy. I’d still kill for a slice of her spectacular golden sponge cake. Or a slurp of that chicken soup.
I’d like to believe that along with her gaudy diamond cocktail ring, I inherited a hefty helping of her spunk and a fraction of her culinary skill. Like her, I love to cook for a crowd, so family holiday dinners are usually hosted at my house. Everything is made from scratch, and no one seems to ever complain. There was one time, though, that, attempting to economize, I purchased a brisket that wasn’t kosher. And after watching everyone around the table chewing with valiant but much too visible effort, I vowed to never do that again. Whether you eat alone or with a houseful of relatives and friends, every meal should be a pleasure. So buy only the best meat, or even my Grandma’s recipe may turn out to be tough. And you don’t want that. Oy, Gevalt!
Preparation: (as told to my mother circa 1952)
Sear meat with garlic, salt, pepper and onions.
Add MBT bouillon cube to water and 1 can tomato sauce.
Bake in a 360 degree oven or cook on stove.
Slice one hour before finished (“no blood – tan inside”).
Put in pressure cooker in gravy.
Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans
Preparation:
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!
February 1, 2013
Author: Mo Rocca
Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine on My Grandmother’s Ravioli. On the menu is kreplach (or Jewish ravioli.) Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth’s magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV.
Ingredients:
Filling:
• 2lbs Boneless Chuck or Brisket
• 1 bottle of dry red wine
• 1 large onion chopped plus 3 large onions sliced
• 2 carrots chopped
• 2 celery stalks chopped
• canola oil
• salt and pepper to taste
Dough:
• 3 cups flour
• 4 large eggs
Preparation:
1. Place the meat, the chopped onion, carrots and celery in a large dutch oven. Add the bottle of red Wine and cook in a 375 degree oven until meat is fork tender. This should take about 1-2 hours. Let cool.
2. In a large skillet, over a medium flame, sauté the 3 sliced onions in canola oil until they are completely caramelized. remove from heat and let cool.
3. Chop cooled meat into large pieces that will fit into the spout of a meat grinder. Using a meat grinder, alternate grinding the meat and the caramelized onions until it has all been ground together. taste mixture and if necessary, adjust for seasoning with salt and pepper.
4. Place all of the flour and the eggs in a food processor and let it run until it forms a dough.
5. Remove the dough from the food processor, cover it with a dry dishtowel, and let it rest on the counter for a half hour.
6. While the dough is resting, bring a large pot of water to a boil. Once it’s come to a boil, lower the flame so the water is simmering.
7. Cut the dough in quarters. Leaving the other sections covered, take one of the sections and on a well-floured board roll it out until it’s approximately 1/4” thick.
8. Using a knife, cut the dough into approximately 2” squares.
9. Place a teaspoon of filling onto the center of each piece of dough.
10. Wet the sides of the dough with water and fold the dough corner to corner crimping the dough together with your fingers to form a triangle.
11. Join the two ends together like a little ring, as with tortellini or wontons. Repeat with the rest of the dough.
12. To cook the kreplach, in small batches place them carefully into the pot of simmering water. when they rise to the top of the water cook for another 5 minutes.
13. When the kreplach are cooked, remove with a strainer and place them in a bowl with a little bit of oil. This will prevent them from sticking together.
14. Serve in chicken soup, as a side dish, or put them in a 350 degree oven until they get crisp and brown around the edges.
May 5, 2014
Authors: Alix Wall and Suzie Rose
Ingredients:
3 lbs. organic, grass-fed brisket
Salt and pepper
3 Tbs. neutral oil such as grapeseed or canola
1 medium red onion, peeled, halved and thinly sliced
1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)
2 16-oz. cans purple plums
2 Tbs. honey
2 Tbs. lemon juice
3 Tbs. freshly squeezed orange juice
1⁄2 tsp. Worcestershire sauce
1⁄4 tsp. orange zest
1⁄4 tsp. cinnamon
Chopped parsley
Preparation:
Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.
Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.
When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.
July 28, 2014
Author: Jeanne Stellman
Ingredients:
Slab of Brisket
Potato starch on cornstarch
sweet potatoes
white potatoes
carrots
diced onions
cloves of garlic
Honey or agave sugar or maple syrup and lemon juice
Directions:
Dredge brisket in starch. Cut potatoes and carrots into a smallish pieces. Cover bottom of pan with diced onions and throw in the garlic. Put in meat and veggies in the oven on 325 degrees and cook for hours.
