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!
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.
Shabbat Shalom and happy cooking!
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)