Recipezaar: Hanukkah,Beef recipes

Brisket of Beef

Fri, 03 Aug 2001 09:20:22 -0400

This is a very simple, easy no brainer way to make a delicous fall apart beef brisket. -- posted by Lauren

Hearty Beef and Barley Soup With Root Vegetables

Tue, 30 Oct 2001 18:24:15 -0500

. -- posted by Mirj

Super Easy Crock Pot Plum Roast

Tue, 06 Nov 2001 18:13:15 -0500

A gave a neighbor loads of plums off my tree, and in return she gave me a jar of homemade jam. We hate plum jam, but I created this crock pot dish, and it was a huge hit with family and guests. -- posted by Mirj

Mini-Meatballs in Cranberry Sauce

Thu, 15 Nov 2001 11:57:09 -0500

These cute little meatballs go very quickly at holiday gatherings. -- posted by Mirj

'Things Go Better With Coke' Brisket

Tue, 04 Dec 2001 13:08:57 -0500

What goes better with latkes than brisket? A brisket is a delicatessen style roast of beef that takes well to braising in liquid and slow cooking. If your regular supermarket doesn't sell brisket, ask your butcher to prepare one for you, or try a kosher meat market. -- posted by Mirj

Crock Pot Coke Brisket

Thu, 27 Dec 2001 10:40:00 -0500

Easy and extremely edible! -- posted by Mirj

Deli Style Brisket - Crock Pot

Thu, 27 Dec 2001 10:40:20 -0500

This one is a big favorite in our house. Makes a great gravy -- perfect for sopping up with a hunk of rye bread! -- posted by Mirj

Crock Pot Corned Beef and Cabbage

Thu, 27 Dec 2001 10:40:33 -0500

This has the best smell while it cooks! -- posted by Mirj

Crock Pot Amish Dinner

Mon, 31 Dec 2001 10:04:24 -0500

This is adapted from an Amish recipe for a 6 layer dinner. -- posted by Mirj

Crock Pot Very Best Beef BBQ

Tue, 01 Jan 2002 15:08:04 -0500

Put this up to cook and you'll find your neighbors trying to break down your door for a taste! -- posted by Mirj

Pan-Grilled Steak with Balsamic Peppers

Mon, 08 Apr 2002 17:03:29 -0400

This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive. -- posted by Mirj

Meat or Mushroom Kubbeh

Mon, 29 Apr 2002 20:44:10 -0400

As per recipe request. Time consuming, but really worth it! -- posted by Mirj

Whiskey-marinated Flank Steak

Wed, 26 Jun 2002 19:55:41 -0400

This is the best flank steak I've ever had. Kids will love these in sandwiches. recipe from HM. Enjoy! -- posted by Izzy Knight

Zaremba's Stew

Fri, 05 Jul 2002 19:23:10 -0400

Got this recipe from a nice Polish lady at Polish festival in Cleveland, Ohio. She said it was an Old Polish recipe that she added some "new world" ingrediants to jazz it up. -- posted by Loves2Teach

Yummy Stuffed Eggplant with Meat and Rice

Fri, 23 Aug 2002 18:04:13 -0400

This is one of my favorite Faye Levy recipes. -- posted by Mirj

Longevity Short Ribs

Mon, 26 Aug 2002 19:07:55 -0400

My mother always used to tell me, "Eat this for 100 years, you'll be an old woman!" I'm working on it.... -- posted by Mirj

Beef Tzimmes with Butternut Squash

Mon, 09 Sep 2002 19:17:41 -0400

This is a Faye Levy recipe for the local weekend paper. Tzimmes can be made with meat or without. We usually have it without, as a side dish, but with meat it makes a great main course, very seasonal with the leaves turning color in the fall. This is not only perfect for Rosh Hashana, it's also great on Passover, and even for Thanksgiving. -- posted by Mirj

Braised Brisket

Mon, 16 Sep 2002 18:01:24 -0400

This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month! -- posted by Deb1

Portabella Brisket

Sun, 17 Nov 2002 20:02:42 -0500

This is wonderful for the holidays! I got a similar recipe from Gourmet magazine several years ago. It tastes even better the next day. If making this for passover, you may substitute potato starch for the flour, or just leave it out entirely. -- posted by chia

Low Fat Beef Stroganoff

Thu, 21 Nov 2002 20:10:22 -0500

. -- posted by Mimi Bobeck

Taco Meat

Tue, 04 Mar 2003 20:05:46 -0500

This is the recipe I like to use for my taco meat and we love it. -- posted by CrystalA

guinness braised brisket

Wed, 05 Mar 2003 20:02:03 -0500

there's nothing like coming home to dinner ready in the crockpot! -- posted by chia

Marinated Brisket

Sun, 06 Apr 2003 20:10:44 -0400

This is one of my favorite recipes from one of my favorite cookbooks, It Tastes Too Good To Be Kosher. I've done this in the oven, but have also tried it in the crockpot, on low for about 8 hours. Prep time includes the overnight marinading. -- posted by Mirj

Beef Dumplings with an Apricot Surprise

Thu, 17 Apr 2003 20:21:30 -0400

Beef with dried fruit is one of my favorite flavor combinations. This is a good recipe for Passover, but is perfect all year round. -- posted by Mirj

Beef Brisket with Burgundy-Orange Sauce

Tue, 20 May 2003 20:00:50 -0400

This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool. -- posted by Mirj

Vlad's Veal (Crock Pot)

Thu, 24 Jul 2003 20:04:38 -0400

This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula. -- posted by Mirj

Mama's Lasagna

Fri, 12 Sep 2003 20:01:14 -0400

This is my Mom's recipe. When she gave it to me I was shocked that it wasn't more complex. It's what I asked for on every birthday! It is very cheesy! -- posted by Bri22

Easy meatloaf

Mon, 29 Dec 2003 20:00:34 -0500

This is my mom's very simple and very delicious meatloaf recipe. **Be careful- it's been reviewed as very salty!! It may not need the salt called for in the recipe. It is probably the Progresso breadcrumbs. I use kosher meat which does not need extra salt because it is already salted and also contributes to the flavor- I've tried and the flavor hasn't come out as good with other meat. -- posted by Pax44

Sweet and Sour Pot Roast in Tomato Sauce

Tue, 30 Dec 2003 20:00:26 -0500

One of my favorite childhood recipes. I found it again in my mother's handwritten cookbook... I don't know where she got it (neither of my grandmothers made pot roast like this). -- posted by DrGaellon

Brisket with Onions & Orange Wine Sauce

Tue, 23 Mar 2004 19:59:50 -0500

An update to a traditional dish - from Canadian Living! Standing time is not included. -- posted by CountryLady

Classic Brisket- Low Carb Crock Pot Version

Fri, 16 Apr 2004 20:00:01 -0400

This is one of the best briskets I have ever made. The cooking time does not reflect the overnight marinating. I want to add that I have made this in the oven for the holidays this year, 2 weeks in a row by request, and I just tripled the sauce ingredients, used the same marinade and brisket. I roasted it for 2 1/2 hrs at 350, they were wonderful as well. -- posted by chia

Braised Brisket

Mon, 27 Dec 2004 20:01:17 -0500

From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple. -- posted by Miraklegirl

Pot Roast (brisket) With Curried Tomato Sauce

Tue, 03 May 2005 14:46:47 -0400

From Cooking with Herbs and Spices NY Times Jewish Cookbook. -- posted by Oolala

Always Perfect Sweet and Sour Meatballs

Mon, 23 May 2005 14:10:38 -0400

This recipe has gotten me out of innumerable kitchen emergencies, including unexpected guests, finicky guests, and kids on a hunger strike. It has become so popular in our world that many guests visiting (especially from out of town) request it in advance before they get here. Similarly, many young brides have asked for this recipe as their wedding gift (don't worry--they got a regular gift too!). It can be doubled, tripled, etc., freezes and reheats well, and can handle an almost infinite number of variations (some of which I will include below). -- posted by Sarah Chana

Sweet and Sour Roast Beef

Mon, 23 May 2005 14:10:39 -0400

Another guaranteed winner. There will be no leftovers, but if there are, they refreeze well. This is also a good make-ahead. Just bake, cool, slice thin, put back into sauce, and freeze. -- posted by Sarah Chana

Uncle Pinky's Brisket

Thu, 02 Jun 2005 13:34:47 -0400

This is delicious! Savory and "primo" comfort food. I had this on Passover, but it would be perfect anytime. After we left to go home, I thought about this brisket and begged my Uncle to give me the recipe! One tip he offered is to buy the 2nd cut of the brisket. It has more fat but it adds to the flavor and is super tender. You could ask for this cut at a kosher butcher. This dish freezes very well. -- posted by Oolala

Goodtime Beef Brisket (Diabetic Crock Pot Recipe)

Tue, 06 Sep 2005 19:14:40 -0400

From the Fit-it and Forget-it Diabetic Cookbook. This recipe was submitted by Amy Marlene Jensen of Fountain, Colorado. I made a few changes and will share them with you: used a 12 oz. bottle of beer; instead of allspice I uses some cinnamon and nutmeg; used a cup of frozen pepper strips (red, yellow and green); and I added cooked pasta just to heat it in the last 20 minutes before serving. I thickened the sauce a bit too with cornstarch in water. -- posted by Oolala

Long Island Holiday Brisket

Mon, 12 Sep 2005 15:10:44 -0400

This is from The Long Island Holiday Cookbook published by Newsday Books and it was simply listed as "Brisket" so I changed the name a bit to distinguish it. -- posted by Oolala

Sweet and Sour Brisket (Sauerkraut is the Secret)

Tue, 04 Oct 2005 21:00:53 -0400

My friend, Amy, made this for dinner and I absconded with the recipe! It was great. Tangy and a bit different. The tomatoes made it look nice too! This recipe is from a cookbook called Kosher By Design. -- posted by Oolala

Gellman's Mother's Brisket

Wed, 05 Oct 2005 12:15:14 -0400

You know Michael Gellman, producer, from Regis! Note: This calls for 1 night of marination. -- posted by Oolala

Hanukkah Brisket

Mon, 17 Oct 2005 18:39:13 -0400

Found this recipe last year and made it for Hanukkah, but is great anytime! Soooo delicious! This is made in an oven cooking bag. -- posted by Charmie777

Herb Roasted Veal

Sun, 18 Dec 2005 18:22:51 -0500

I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon. -- posted by Oolala

Brisket Supreme (Crock Pot or Not)

Wed, 25 Jan 2006 14:29:22 -0500

From a community cookbook from Temple Beth Ahm in Verona, NJ called: Home Cookin'. This was submitted by Mildred Davidson. Bet most of the ingredients are in your pantry! SO simple and delicious! DH and kids really like it. I have made it in a crock pot and will give those directions too. You can add carrots to the crock pot for a more complete meal. -- posted by Oolala

Brisket from Southern Living

Thu, 02 Mar 2006 17:49:52 -0500

Found this in my holiday recipe box. -- posted by Oolala

Texas Junior League Cherry Brisket

Thu, 02 Mar 2006 17:50:30 -0500

Note: 2 days of marination in the refrigerator. This is then baked for 4 hours and chilled again and then reheated for 30-45 minutes before serving. This sounds so funky that I had to copy it! Sorry this recipe really doesn't state all amounts. If you make this before I do, please note your amounts here! Thanks! -- posted by Oolala

Beer-Braised Brisket With Onions

Thu, 02 Mar 2006 20:05:38 -0500

Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy. -- posted by Oolala

Spiced Beef Brisket

Thu, 02 Mar 2006 20:23:08 -0500

From a Better Homes and Gardens and Planters Peanut Oil recipe booklet (1990). Careful for peanut allergies. You can always use a vegetable oil if there is an allergy. -- posted by Oolala

Crock Pot Dry Rub Brisket

Mon, 17 Apr 2006 16:39:03 -0400

Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try. -- posted by Oolala

Simple Pantry Brisket (Oven or Crock Pot)

Thu, 20 Apr 2006 18:57:25 -0400

This is so simple: ketchup, beer and dry onion soup mix. Makes a nice, sweet sauce. I love how easy it is to make brisket and have many recipes from all over! You can make this in the oven or in a crock pot! I'll give instructions both ways. I like to serve with egg noodles or rice. -- posted by Oolala

Try This Brisket!

Tue, 01 Aug 2006 21:01:21 -0400

From a community cookbook. This is an easy recipe. -- posted by Oolala

Sweet and Sour Duck Sauce Brisket

Mon, 07 Aug 2006 13:30:53 -0400

This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively. -- posted by Oolala

Orange "juicy" Roast Brisket

Tue, 08 Aug 2006 17:38:19 -0400

Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that! -- posted by Oolala

Spoil the Son-In-Law Borshch

Mon, 18 Sep 2006 23:15:14 -0400

My mom is an old time Galicianer, from eastern Poland, who specializes in "heimish" food. My husband is from nearby Ukraine, and when we come to visit, my mother delights in spoiling him with the food he so misses and loves. This borshch is one of those classics. A warming soup, a hearty meal, a pot of love. It tastes even better the second day. -- posted by Sarah Chana

Beth's Sweet and Sour Brisket

Wed, 20 Sep 2006 09:07:02 -0400

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married. -- posted by Oolala

Brisket With Java

Tue, 24 Oct 2006 21:13:30 -0400

Found this on another website. It's from a woman in Westchester, NY. -- posted by Oolala

Brisket Pot Roast Style

Tue, 24 Oct 2006 21:20:55 -0400

This is from another website. -- posted by Oolala

Ginger Ale Brisket

Fri, 27 Oct 2006 17:32:53 -0400

Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen. -- posted by Oolala

Beef Brisket With Oranges

Fri, 27 Oct 2006 17:39:41 -0400

From a website for Diabetics. Makes 8 servings with leftovers. Sounds good but note that it contains walnuts and walnut oil just in case of nut allergies. -- posted by Oolala

Rye Brisket

Fri, 03 Nov 2006 17:38:34 -0500

Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future. -- posted by Oolala

Brisket With Apple, Wine, Carrots and Onion

Sat, 04 Nov 2006 06:41:24 -0500

This is made in a cooking bag which allows for easy clean up. This is from Bubba's Kitchen with Love and was posted by Reba Fineman. It has an apple and apple juice as ingredients which is a bit different. Applesauce can substitute. I have used applesauce with brisket before (Brisket Supreme). -- posted by Oolala

Oven Baked Beef Brisket

Sun, 19 Nov 2006 19:44:06 -0500

From Shop Rite with 1 tbsp.chili powder that can be increased to 4 tsp. depending on how spicy you want it. The other listed ingredients you probably have at home. -- posted by Oolala

Merill's Brisket

Fri, 15 Dec 2006 16:29:40 -0500

My SIL had a family friend's recipe and lost it so many times. She got to the point where she was too embarrassed to keep calling her friend for it. She used her memory and searched for other recipes like it and this is what it has evolved into! Merill said in the summer, she makes it on her grill in a foil pan but then adds more liquid. Also, you can use Splenda brown sugar if you wish. This is a sweet and tangy recipe. -- posted by Oolala

Braised Brisket and Creamy Wild Mushrooms

Mon, 18 Dec 2006 16:44:17 -0500

This is also from AOL Food and Home's collection of videos starring Tyler Florence. Am posting this before we serve it at our Chanukah Dinner on the 22nd of December; but we will be using button mushrooms, personal preference. This too, is per request. Thank you guys, here you are. -- posted by Manami

Brisket of Beef for Feasts

Thu, 25 Jan 2007 18:53:52 -0500

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire. -- posted by Oolala

Apple Cider Brisket

Mon, 29 Jan 2007 21:50:39 -0500

From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too. -- posted by Oolala

Spiced Beef Stew With Carrots and Mint

Tue, 27 Feb 2007 23:09:54 -0500

Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too. -- posted by Oolala

Passover Brisket by Emeril

Tue, 20 Mar 2007 22:30:17 -0400

From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance. -- posted by Oolala

Aunt Linda's Brisket

Tue, 11 Sep 2007 20:19:33 -0400

From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce. -- posted by Oolala

Someone's Grandma's Brisket

Tue, 11 Sep 2007 20:25:31 -0400

From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight. -- posted by Oolala

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Tue, 22 Jan 2008 21:43:39 -0500

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling. -- posted by Oolala

Very Easy Brisket

Mon, 25 Feb 2008 19:26:52 -0500

I got this from the Sun -Sentinel but I haven't tried it yet. It sounds interesting to me. -- posted by Oolala

Red Wine and Onion Brisket

Mon, 31 Mar 2008 23:25:48 -0400

From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth. -- posted by JackieOhNo!

Beer-Braised Brisket With Carrots and Parsnips

Thu, 17 Apr 2008 00:25:59 -0400

From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time. -- posted by JackieOhNo!

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Brisket in Sweet-And-Sour Sauce

Sat, 04 Oct 2008 19:16:08 -0400

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. -- posted by Oolala

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Bubbe's Brisket

Tue, 30 Dec 2008 01:27:45 -0500

This is a unique and very flavorful way to prepare a beef brisket - when you want a change from bbq flavors. One of our long time family favorites, great for company or a holiday meal. -- posted by studio city girl

Brisket With Apricot Nectar

Tue, 28 Apr 2009 11:55:34 -0400

And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet. -- posted by Oolala