Tag Archives: kosher brisket recipe

Brisket Contest Winner!

Yield:
12-16 servings



After reviewing dozens of brisket recipes, I still can’t believe how many variations of the same dish will grace Jewish families’ dinner tables on Sunday night to celebrate the Jewish New Year.

It was really hard to choose, but we are excited to share with you Maureen Sharon’s  Brisket with Tsimmis recipe. Maureen shared that it is her family’ absolute favorite, and perhaps it will become your family’s new favorite too!

We hope you enjoy this special family recipe and enjoy whatever meals you share with loved ones next week. Happy cooking – Happy New Year!

Maureen Sharon's Brisket with Tsimmis

Posted on September 13, 2012

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Crockpot Sweet and Sour Brisket



Growing up Rosh Hashanah always meant a trip to grandma’s house. Ten kids running around, 8 adults, games, music, naps on the living room floor after temple and of course a whole lot of food.

Grandma always had a spread. Matzo ball soup, brisket, chicken, kasha, roasted vegetables, salads, potatoes. Every year grandma out did herself. Her meals evolved and as the ten of us got older, there seemed to be more and more food (and no leftovers the following day).

crockpot brisket

As we all got older, got married, moved, had lots of kids, joined different temples, our traditions changed. Grandma now comes to our houses. For a change, we finally get to feed her and she gets to sit back and enjoy as we did when we were children.

Figuring out how grandma made her brisket was always a challenge. If you have ever seen the show “Everyone Loves Raymond” you kind of get the idea of where this is going. She might have given you the recipe but it never tastes the same. I tried for years. Maybe it was the love she put into it, maybe she left out an ingredient, I will never know, but now it was up to me to figure it out.

One of my favorite things about cooking now for the holidays is I get to take all these traditional foods that grandma once made and put a nice modern twist on it. Her chicken liver that made all the kids cringe, now we make it vegetarian and it’s gone within seconds, the potatoes that were smothered in mushrooms and onions, now are plain and simple. The brisket that she made, you know the one that sat in the oven all day, now is made in a crock pot. I still cook with the love, but with a modern twist, easy, simple, throw together in the morning and come home from temple and serve.

Crockpot Sweet and Sour Brisket

Posted on September 10, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pomegranate Brisket with Cranberry Succotash

Prep:
30 minutes

Cook:
3-3 1/2 hours

Yield:
4 servings



Rosh Hoshanah is one of my favorite Jewish holidays to cook for. Each year I look forward to the Fall smells, sense of renewal, traditions and of course eating lots of apples and honey. Now that I live in Texas, I sadly do not always get to spend the New Year with my family back east. But I do always take the opportunity to dream up a new version of my favorite main dish – brisket. In Texas, brisket is BBQ king.

Slowly smoked until it nearly falls apart and then smothered in a sweet and tangy sauce. I, of course, braise my brisket and enjoy feeding it to doubtful locals who are always won over by the tender meat and sweeter accompanying sauce. Plus, no special equipment besides an oven required!

I have wanted to try to create a pomegranate brisket for some time as a nod to the Rosh Hoshanah tradition to eat fruit that has just recently come into season. The pomegranate is often used for this purpose! Pomegranates are a little tricky to find in Texas, but the juice is plentiful and makes a perfect braising liquid. Served with pan juices and a crunchy, fresh succotash, this brisket is a new spin on an old favorite. If you have access to pomegranates, feel free to replace the dried cranberries with fresh pomegranate arils. This recipe can be doubled to feed a crowd, but remember the cooking time will be longer too.

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her grandmother’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. You can follow her on Twitter and Facebook and watch her cooking videos on Google+.

Pomegranate Brisket with Cranberry Succotash

Posted on September 5, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipe Roundup: Kosher BBQ!

I am sure we’ve all had our share of hamburgers, hot dogs and other grilled treats this summer, but how about a Southern style barbecue Shabbat!

Trade in the challah this week for some corn bread from The Parve Baker.

And what Southern themed meal would be complete without collard greens? Thankfully The Food Network has a vegetarian version – so instead of 1 Tbsp olive oil plus 1 Tbsp butter just use 2 Tbsp olive oil to make this pareve.

Admittedly this recipe for Barbecued Brisket and Burnt Ends will take you a long time, but no pain no gain – if you want some authentic barbecued brisket you are gonna have to put in some time! Serve a simple Green Bean and Tomato Salad with Tarragon Dressing on the side.

No barbecue would be complete without pie at the end and this pareve Peanut Butter Fudge Ice Cream Pie from Couldn’t Be Parve couldn’t be more perfect.

Shabbat Shalom and happy cooking!

 

Posted on August 2, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy