Recipezaar: Rosh Hashana,Beef recipes

Unstuffed Cabbage

Wed, 24 Oct 2001 10:54:46 -0400

I've always hated stuffing cabbage. With this recipe I don't have to. -- 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

Cranberry Pot Roast Brisket

Wed, 13 Feb 2002 07:37:18 -0500

A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient. -- posted by ejnei

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

Kubbeh Bamya

Mon, 29 Apr 2002 20:50:16 -0400

As per recipe request. You can leave out the okra if you don't like 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

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

Brisket Extraordinaire

Wed, 02 Oct 2002 21:51:58 -0400

This is a favorite recipe of mine that I used to serve only for the holidays but by popular demand I make it more often as a pot roast. -- posted by Kevin Simon

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

Fast and Easy Unstuffed Cabbage

Mon, 13 Jan 2003 20:12:57 -0500

Same great taste minus all the hard work! -- posted by Caryn Gale

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

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

Brisket for a Beginner

Thu, 11 Sep 2003 20:01:27 -0400

This is our favorite Rosh Hashana main dish. The smell of this dish cooking is incredible and the meat will fall apart. -- posted by Carrie Richman

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

Sweet and Sour BBQ Brisket

Tue, 06 Apr 2004 20:00:07 -0400

Delicious brisket for Passover, Rosh Hashana, or anytime of the year. The first time I made this for a large group anticipating a lot of leftovers to freeze. Everyone ate so much that I didn't have anything left! -- posted by aviva

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

Kreplach Version 2

Wed, 05 Jan 2005 20:01:32 -0500

posted by request, this comes from the classic jewish cooking archives online.Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish. -- posted by chia

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

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

Guaranteed Winner London Broil

Thu, 09 Mar 2006 21:35:14 -0500

Got this recipe from a cookbook produced by a local chapter of Amit Women ("The Making of a Meal"). These kinds of cookbooks can be goldmines, as everyone does their best to strut their stuff. In this case, the original author, Rachel Abittan, did just that, offering us a scrumptous roast recipe that has been acclaimed by many (and is incredibly easy, to boot!) Hope you enjoy it as much as we do. -- posted by Sarah Chana

Brisket

Mon, 17 Apr 2006 16:29:38 -0400

A Jewish pot roast. -- posted by Alan in SW Florida

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

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

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

Eggplant Meat Lasagna

Mon, 17 Sep 2007 20:02:48 -0400

I had been planning on making a meat pie with ground meat and puff pastry dough for a dinner party, but 2 hours before the party, I realized that instead of buying pastry sheets, I had bought pastry shells, which would never work. So after the compulsory freak out, I created this dish and was glad I did, because we finished every drop! -- posted by Mrsspeevs

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

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

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

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

Passover Brisket

Sat, 06 Jun 2009 02:56:01 -0400

Here, in America, brisket is the traditional centerpiece of Jewish holiday feasts. This entree is kosher for Passover (or can be used for any other feast). It's best to make the brisket the day before you plan to serve it. By eHow Holidays and Celebrations Editor, How to Make Passover Brisket.;) -- posted by Manami

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami