Tag archive for "brisket"

Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2015

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

 

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar

Directions

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


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Apricot and Honey Easy Kosher Brisket Recipe

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Apricot and Honey Easy Kosher Brisket Recipe

4 Comments 19 September 2013

Enjoy this delicious kosher  brisket recipe from the new gourmet kosher cookbook from The Guardians of the Los Angeles Home for the Aging. This cookbook is a great Passover Gift Idea as well as a great way to give tzedakah to this wonderful cause!

Apricot and Honey Easy Kosher Brisket Recipe

by :Danielle Ames-Spivak

  • 5 pound brisket
  • 1 packet onion soup mix
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 cup dried apricots
  • 1 jar of apricot jam
  • 2 tablespoons honey
  • ½ cup brown sugar
  • 1 bottle of dark beer
  • Pepper to taste

Instructions: Place brisket in large pan.  Coat with onion soup mix and cover with tin foil.  Cook on 300 for 3 hours.  Add lemon juice, ginger, apricots, jam, honey, brown sugar, beer and pepper.

Support The Guardians of the Los Angeles Home for the Aging Young Women’s Division by pre-ordering their Taste of Jewish Heritage 2011 cookbook.  One hundred percent of the proceeds will go to the Los Angeles Jewish Home.  The book is a compilation of recipes from The Guardians and the Home’s residents.  It is available for $41 and will be ready to ship by Chanukah. A perfect CHANUKAH GIFT!!!

To purchase a copy click this link: http://www.laguardians.com/Cart/EventDetails.aspx?ID=128 For any questions please emailguardianscookbook@gmail.com

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Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

4 Comments 14 September 2013

 

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

    • Buy a 4-5 pound brisket.
    • Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
    • Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
    • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
    • Then add ½ can of tomato paste and brown with the onions for a few minutes.
    • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
    • For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours.  You can also cook the brisket in the oven at about 350.
    • Remove the brisket from the pan and let cool.
    • In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
    • Season with salt and pepper to taste.
    • When the brisket is cool, cut off any fat if you wish and slice against the grain.
    • Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender.   Total cooking time should be about 3 hours.

Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket!

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Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

1 Comment 20 August 2012

 

Many   brisket recipes are so deliciously sweet and sticky due to the fact that its too easy to pour sugar based sauces on top and slide it into the oven for a quick and scrumtious meal. I have to admit that very often I fall into the same sweet roast trap, but lately I’ve been on the hunt for a  “healthier” version of a kosher roast recipe that wont make my family’s blood sugar levels shoot up. I think I’ve found the right flavors here with Joan Nathan‘s recipe. Pomegranate juice adds just the right amount of sweetness, and the vegetables and herbs bring out the flavor of the meat instead of disguising it. Enjoy- and let me know how you like it! I’m planning to make it for one of the Rosh Hahanah dinners. Marlene.

 


Brisket Braised in Pomegranate Juice by Joan Nathan
reprinted with permission from Tablet Magazine.

  • One  4 ½-pound brisket
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and coarsely chopped
  • 2 leeks, cleaned, and chopped, using the white and light green only
  • 6 cloves garlic, crushed
  • 2 large carrots, peeled and coarsely chopped
  • 1 celery stalk, peeled and coarsely chopped
  • 2 ½ to 3 cups pomegranate juice
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

1. Season the brisket with salt and pepper. Heat 2 tablespoons of the oil in a heavy pan or Dutch oven, brown the brisket on all sides, and set aside.

2. Preheat the oven to 325 degrees. Add the onions and leeks in the pan in which you browned the brisket, and cook until soft. Add the garlic, carrots and the celery. Continue cooking for about 10 minutes, stirring occasionally.

3. Add 1 1/2 cups of the pomegranate juice to the pan and bring the mixture to the boil, making sure to scrape the bottom of the pan as you stir. Add another cup of pomegranate juice, the thyme, rosemary and bay leaves to the pan and allow to simmer. Season to taste with salt and pepper.

4. Return the brisket to the pan, fat-side up, spooning the vegetables and juices over the meat. Cover the pan tightly (use foil if the pan doesn’t have a lid), and braise the brisket in the oven, basting every half hour or so until the meat is tender, for about 3 hours.

5. Allow the brisket to rest before slicing and serving. (I leave it overnight in the refrigerator. The next day I cut it thin, against the grain, on the bias.) Lay the brisket over the onions and leeks and the gravy, reheat, and serve with the onion confit (see below.)

Yield: about 8 servings

Onion Confit

  • 3 large onions, peeled and cut in slivers
  • 4 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 cup red wine
  • 1 cup chicken broth

1. Sauté the onions in the oil for about 10 to 15 minutes or until they start to turn golden.

2. Add salt and pepper to taste, the sugar, the wine, and the chicken broth. Cook them, uncovered, for another 10 minutes or until the onions are very soft. Taste, adding more sugar or salt, if necessary, and serve.

 

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