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
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.
March 6, 2014
Author: Batsheva Frankel
I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!
Ingredients:
Barley
1 can whole potatoes
1 can cut sweet potatoes
1 brown onion – sliced
1 can garbanzo beans
1 can veggie baked beans
4-6 whole cloves of garlic
1 cup of ketchup
1 cup of BBQ sauce
1 parve kishke (sliced)
Preparation:
Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!
April 4, 2014
Author: Liz
My grandmother, Bertha Scher, was a believer in the slow sauté. Chopped onions and garlic, sautéed over the lowest flame, still releases the familiar memories of so much of the food she joyfully prepared for 8 grandkids. We all loved the sweetness and depth of flavor in her cooking and of course, never gave it much thought.
It occurs to me, now, that she teased it out with another kitchen basic. This common and distinctly American condiment added a toasty honey hue (yup, she knew about eye appeal, too) to countless bowls of her veggie soup and equally irresistible potted meatballs.
The secret ingredient was ketchup.
And while Nanny may have knowingly reached for ketchup for a little zest and tang, I rarely do. But, anticipating yet another snowfall last week, I channeled her slightly sweet and perfectly uncomplicated cooking with this easy, long simmered, beef barley soup. I am sure she would have loved this “bowl of health”.
Ingredients:
1 onion, chopped
4 cloves garlic, chopped
6 carrots, peeled and chopped
2 stalks celery, chopped
one pound beef flanken, chopped or stew meat (not too lean)
8 oz. white, organic, mushrooms, wiped clean and sliced
1 cup pearl barley, rinsed
1 cup homemade beef or chicken stock
10-12 cups beef or veggie broth (organic, preferably)
3 Tb. ketchup
a generous handful of fresh dill, chopped
salt and pepper
Preparation:
Sautee onion and garlic, 7-10 mins.
Add beef and brown.
Throw all ingredients into slow cooker, stir to combine and simmer on low for 8 hours. Alternatively, simmer, covered, on stove top for 2 hours.
Enjoy this rich and old fashioned soup on a freezing winter day!
Tips: The best dishes use homemade chicken, beef or vegetable broth. I keep a container for each, clearly labeled, in my freezer. When I have leftover gravy from roasted chicken or cooking liquid from wokked or steamed vegetables, I cool it and add it to the appropriate container. These long simmered gravies serve as rich, complex bases for winter soups.
Posted in Soups and Stews
Tags: barley, Beef, carrots, celery, grandparents, ketchup, Mushrooms, Soup
