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!
1 6 pound brisket
1 Tbsp crushed garlic
1 tsp salt
1 tsp pepper
½ tsp paprika
½ tsp thyme
4 large Onions, sliced into rings
6 stalks celery, sliced
1 lb carrots, sliced (or use whole baby carrots)
12 oz can of tomatoes, stewed or plain
1 cup brewed extra strong coffee
½ cup sweet kosher wine such as Manischewitz
1-2 packages of dried fruit assortment (plums, apricots, etc.)
1-2 lbs small whole yukon gold or red potatoes
2 large yams, cut into chunks
½ cup balsamic vinegar (optional)
½ cup honey (optional)
Rinse and dry the meat and trim fat to your liking. Rub with crushed garlic, salt and pepper to taste. Preheat oven to 300 degrees.
Cover the bottom of your roasting pan (I often use a large disposable aluminum baking pan) with about 2/3 of the sliced onions, celery, and some of the carrots. Arrange the brisket on top, and scatter remaining onions, celery, carrots and spices/herbs on top. Add half of the dried fruit and all the tomatoes. Pour in the coffee and wine. Cover pan with lid or with heavy duty foil and make sure you have a tight seal.
After 2 ½ hours check for doneness with a fork. If the fork goes in fairly easily, you can remove the meat, let rest for 20 minutes, then slice the brisket against the grain. This is a good dish to make ahead of time. You can either refrigerate overnight or freeze. Store the brisket and sauce/vegetables and fruit (tsimmis) separately. Defrost thoroughly before completing the dish.
Return the sliced brisket to the pan. Add potatoes, yams, the other half of the dried fruit, and more sliced celery and carrots. Recover the pan and cook for at least another hour or two until potatoes are tender.
The vegetables and fruit can be served separately as a tsimmis side dish. You can keep the brisket in a low oven (200° F) for several hours to keep warm.
If you like sweet/sour flavors, add ½ cup Balsamic vinegar before cooking and ½ cup honey during the final reheating stage. Be sure to taste and adjust seasoning, adding more honey or vinegar to taste.
Doesn’t it seem like you were just planning your Labor Day grilling menu, and now here we are planning for the High Holidays!? If you’re finding yourself scrambling to put together your meals, or maybe you just want some new recipes ideas, we’ve made the planning for this year easy with two different mix-and-match Rosh Hashanah dinner menus.
Happy cooking and l’shanah tovah!
MENU 1 – TRADITION!
MENU 2 – JEWISH WITH A TWIST
Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.
1 cup arborio rice
2 Tbsp extra virgin olive oil
½ large Spanish onion peeled and minced
The white bottoms of 2 cleaned leeks, minced
1 medium red beet, skin off and diced
½ cup dry white wine
2 cup chicken or vegetable stock
½ cup beet juice
1 tsp herbs de provence
¼ cup pareve tofu cream cheese (optional)
1 Tbsp margarine (optional)
In a heavy skillet, heat the olive oil. Sautee the onions and leeks until soft and translucent. Add the beets and continue to stir.
Add your rice and coat evenly with the oil.
Over low heat, slowly toast the rice in the oil and vegetable mixture. Deglaze with the white stirring constantly. While stirring allow the wine to fully absorb into the rice mixture.
Continue to repeat with the stock, adding the liquid in at least 3 parts constantly stirring. Add the beet juice stirring vigorously.
Take off the heat and stir in the tofutti cream cheese and margarine, add the herbs de province.
Olga Massov is The Sassy Radish, a food writer and a home cook. Her first cookbook, The Kimchi Cookbook, will be published November 27, 2012 and is available for pre-order. She is at work on her second cookbook, which will be out in 2013.
1 cup whole milk
1 cup heavy cream
9 ounces (8 cups) challah cubes, cut into 1/2-inch cubes
8 Tbsp unsalted butter
1/4 cup light brown sugar, packed
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of cloves
Pinch of allspice
4 large egg yolks
1 cup unsweetened applesauce, room temperature
2 large egg whites
1 Tbsp granulated sugar, plus additional for dusting the dish
1/2 tsp kosher salt
Heat oven to 375 degrees and position the rack in the middle. In a small saucepan set over low heat, bring the milk and the cream to a simmer. Place challah cubes in a bowl. Remove milk-cream mixture from heat and pour half of the liquid over the challah. Let sit.
In a stand mixer fitted with a paddle attachment set on high speed, cream the butter and the brown sugar until light and fluffy (start the mixer on low and gradually increase to high speed). Add the egg yolks, cinnamon, nutmeg, cloves, and allspice, beating well, on medium high, until emulsified. Add apple sauce and the remaining dairy mixture, and mix until thoroughly combined.
Fold the soaked challah into the apple sauce mixture. Place the egg whites in a clean, dry bowl and add the sugar and the salt. Starting with the mixer on low and gradually increasing the speed to high, beat until the egg whites form stiff peaks.
Gently fold the whites into the batter. Butter and sugar a 3-quart soufflé dish or 8 3 1/2-inch ramekins, then place or evenly divide the batter. If baking in a soufflé dish bake the pudding about 1 hour and 30 minutes or until a knife, inserted into the pudding, comes out clean.
Check on your bread pudding after 1 hour. If the top of your bread pudding starts to get too brown, cover it with tin foil and continue to cook.) If using the ramekins, bake the pudding for about 25 minutes, or until a knife, inserted into the pudding, comes out clean. Baked puddings can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.
This cake falls into the “bissel” category for a few reasons: first, it is one of those recipes that is more about look and feel than it is about exactness; and secondly, expanding on the first point, it’s also one of those recipes that allows for a lot of tweaking– a pinch of that, a variation of that, a bissel of orange this time, let’s say– and it always just works.
It also keeps nicely, is a perfectly hospitable option for gluten-free guests (see the flour options part), and it doesn’t take a ton of effort to make it look “wow.”
Let’s do this:
I know, I know, you’re thinking, “Granny Smiths are so tart! I like such-and-such.” Yes. I know. but, for baking, Granny Smiths are sturdy so they don’t turn to a lump of mush and they sweeten up as you cook ‘em.
4 tablespoons unsalted butter, plus a little extra to grease the pan
1 cup white sugar
1 cup dark brown sugar
water (maybe a ¼ c or less-- it’ll depend on weather, altitude, blah blah blah. So just add a little at a time until you have it like you like)
pinch of kosher salt
For the batter there are options, depending on the type of flours with which you prefer baking.
1/4 cup chestnut flour
1/2 cup coconut flour
1/2 cup flax meal
½ cup almond flour (If you can’t find chestnut flour, make up for it with an extra ¼ cup of almond flour--again, this is a really flexible cake-- but finding chestnut flour is worth the effort, simply because it adds a nice buttery flavor to the cake)
OR 3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda (a bissel a more if you went the non-flour route)
1 teaspoon salt (not quite a full teaspoon)
½ teaspoon pumpkin pie spice
1 cup sugar
¼ teaspoon fresh lemon zest (orange is ok in a pinch)
1 tablespoon honey
1 tablespoons vanilla extract
½ cup brown sugar
3 large eggs
½ cup coconut oil (or vegetable oil, in a pinch)
1 almost-over-ripe banana
⅓ c. orange juice (the fresher the better)
½ c. water, added slowly, if needed (Your batter should be like oatmeal or thick-ish pancake batter. Add this water slowly as you need it. On humid days and/or low altitude, you might not need it at all. No biggie.)
Grease deep 9-inch cake pan (I use a Springform for less drama later). Set aside. Preheat oven to 350 degrees.
Start your caramel. Okay, listen: Caramel goes haywire fast, but just be conservative with the heat and it’s nothing to be afraid of. Cook up your sugar and the water over medium-high heat, stirring minimally and occasionally, until your sugar dissolves and the mixture darkens a bit. (It’ll probably take you about 7 to 9 minutes.) Then, reduce your heat to medium, add your butter and salt. Stir until it’s all combined and smooth (about 2-3 minutes). Set aside.
Drizzle a little of your caramel in the bottom of the prepared pan and set aside, at least a half hour or so at room temperature.
Chop apples: core the apples and slice (aim for about 10-12 snack size segments-- not too thick but not too thin, either.). Arrange about half of the apples on top of caramel in prepared pan, overlapping them slightly, to desired presentation style (they’ll be visible once the cake is ready and inverted, so take a minute and fan them around nicely). Set remaining apple slices aside.
Create batter: Combine dry ingredients in a mixer at low-medium speed. When incorporated, add lemon zest, followed by coconut oil, banana, then remaining wet ingredients.
Pour half the batter over the apple arrangement. Arrange remaining half of sliced apples (for whatever reason, I like to reverse the direction of them, but that may be more of my own weird little quirk than it is a strengthening measure. Then again... maybe not.) drizzle with a small amount of your caramel, and top with remaining batter. Bake on center rack for one hour to one hour and 20 minutes, or until toothpick comes out clean from center. (Note: the top is going to darken a little. Don’t panic. If it is really a big issue, lightly drape a piece of foil across the top towards the end of the baking time, taking care not to seal edges.) Also: you might want to put a tray or foil below to catch oozing caramel.
Cool cake in the pan on a wire rack at least 15 minutes. Run small knife around edge of cake pan to loosen cake, then invert onto a flat plate. (If any apple slices stick to pan, gently replace on top of cake. No biggie; very easily fixed.)
For variations, you can switch the lemon zest or orange zest, and if you are feeling adventurous, add a pinch of chili powder to the batter. Again, this is the kind of cake to take and make into your very own.
Before serving, soften the reserved caramel in a microwave by zapping for 15 seconds, stirring thoroughly, zapping another 15 seconds, and so on. Drizzle over the finished cake and/or over individual slices before serving.