Potatoes, Carrots, and Prunes
Anne Saferâs Brisket
Meat Loaf
The Felder Family Meat Loaf
Potted Meatballs
Meatballs and Cabbage
Meatballs in Homemade Tomato Sauce
Tzimmes with Meatballs
Rozanne Goldâs Coffee and Vinegar Pot Roast
Roast Beef
Boiled Beef in a Pot
Pepper Steak
Honey Beef
Hungarian Beef Goulash
Corned Beef Hash
Al Goldsteinâs Favorite Recipe
Lamb Stew
Drew Nieporentâs Braised Lamb Shanks with Dried Fruit
Cholent
Holishkes (Stuffed Cabbage)
Stuffed Baked Eggplant
T HESE SUCCULENT STEWS , roasts, and piquantly spiced meat dishes are among our heartiest entrées. Slowly baked in casseroles or simmered in large stockpots, theyâll suffuse your kitchen with wonderful aromas. Most of these well-stewed entrées were developed by Eastern European Jews, because the tough and sinewy cheaper cuts of meat they could afford required hours of cooking to become tender. But thatâs not the whole story; other meat recipes hail from the abundant sheep-producing regions of the Middle East, where lamb is traditional spring fare and the featured entrée at Sephardic Seders. Some entrées in this chapter are suitable for an elegant dinner party, while others consist of everyday dishes like meat loaf, corned beef hash, and potted meatballs.
Brisket
SERVES 6
âIf you buy 15 briskets, each one will be different. The man who slices it, he canât be a robot. When itâs a little softer, he cuts it thicker; when itâs a little harder, he cuts it thinner. When a person cuts a piece of meat, itâs got to be in him. Itâs instinctive.â
âAbe Lebewohl
This cut of beef, taken from the front breast section, is a traditional holiday meat. It requires long, slow cooking to become a richly flavored, tender dish. The Deliâs brisket needs to be marinated in spices for at least a day in advance of cooking, so plan ahead. Spice it in the morning and let it marinate overnight before cooking.
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons paprika
1 tablespoon salt
¾ teaspoon pepper
1 teaspoon celery salt
1 4-pound brisket
4 tablespoons corn oil
½ cup water
3 cups chopped onion
2 tablespoons finely chopped or crushed fresh garlic
1. In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture, making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days.
2. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides.
3. Transfer brisket to a Dutch oven, add ½ cup water, cover, and simmer for 1 hour.
4. While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly.
5. Add onions and garlic to brisket pot. Cover, and continue simmering for 2½ hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.
6. Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches.
Brisket with Potatoes, Carrots, and Prunes
SERVES 6
This variation on the Deliâs basic brisket recipe (directly above) is the kind of dish that becomes a staple when youâre cooking for company; itâs richly satisfying and impressive. It, too, needs to be marinated in spices for at least a day in advance of cooking, so plan ahead. Prepare as the above recipe through step 3; use the same ingredients, but omit the celery salt.
2 tablespoons corn
Anne Saferâs Brisket
Meat Loaf
The Felder Family Meat Loaf
Potted Meatballs
Meatballs and Cabbage
Meatballs in Homemade Tomato Sauce
Tzimmes with Meatballs
Rozanne Goldâs Coffee and Vinegar Pot Roast
Roast Beef
Boiled Beef in a Pot
Pepper Steak
Honey Beef
Hungarian Beef Goulash
Corned Beef Hash
Al Goldsteinâs Favorite Recipe
Lamb Stew
Drew Nieporentâs Braised Lamb Shanks with Dried Fruit
Cholent
Holishkes (Stuffed Cabbage)
Stuffed Baked Eggplant
T HESE SUCCULENT STEWS , roasts, and piquantly spiced meat dishes are among our heartiest entrées. Slowly baked in casseroles or simmered in large stockpots, theyâll suffuse your kitchen with wonderful aromas. Most of these well-stewed entrées were developed by Eastern European Jews, because the tough and sinewy cheaper cuts of meat they could afford required hours of cooking to become tender. But thatâs not the whole story; other meat recipes hail from the abundant sheep-producing regions of the Middle East, where lamb is traditional spring fare and the featured entrée at Sephardic Seders. Some entrées in this chapter are suitable for an elegant dinner party, while others consist of everyday dishes like meat loaf, corned beef hash, and potted meatballs.
Brisket
SERVES 6
âIf you buy 15 briskets, each one will be different. The man who slices it, he canât be a robot. When itâs a little softer, he cuts it thicker; when itâs a little harder, he cuts it thinner. When a person cuts a piece of meat, itâs got to be in him. Itâs instinctive.â
âAbe Lebewohl
This cut of beef, taken from the front breast section, is a traditional holiday meat. It requires long, slow cooking to become a richly flavored, tender dish. The Deliâs brisket needs to be marinated in spices for at least a day in advance of cooking, so plan ahead. Spice it in the morning and let it marinate overnight before cooking.
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons paprika
1 tablespoon salt
¾ teaspoon pepper
1 teaspoon celery salt
1 4-pound brisket
4 tablespoons corn oil
½ cup water
3 cups chopped onion
2 tablespoons finely chopped or crushed fresh garlic
1. In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture, making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days.
2. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides.
3. Transfer brisket to a Dutch oven, add ½ cup water, cover, and simmer for 1 hour.
4. While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly.
5. Add onions and garlic to brisket pot. Cover, and continue simmering for 2½ hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.
6. Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches.
Brisket with Potatoes, Carrots, and Prunes
SERVES 6
This variation on the Deliâs basic brisket recipe (directly above) is the kind of dish that becomes a staple when youâre cooking for company; itâs richly satisfying and impressive. It, too, needs to be marinated in spices for at least a day in advance of cooking, so plan ahead. Prepare as the above recipe through step 3; use the same ingredients, but omit the celery salt.
2 tablespoons corn
Similar Books
