June 19, 2016
Author: Lisa Needel
Ingredients:
Brisket (1st or 2nd cut)
1 cup soyvay
1 cup ketchup
4 tbsp worcestershire sauce
1 small can of crushed tomatoes
4 cups beef broth
Enough water to cover brisket
Preparation:
Mix all liquid ingredients together
Put brisket in roasting pant
Pour liquid mixture over to cover briske
Bake covered at 325 degrees for 3-4 hours depending on pounds
Let cool and slice
Put back in liquid and let cook for 1 hour
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes
5 tablespoons olive oil, divided
2 medium onions, diced
1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt
1/4 cup Manischewitz® Vegetable Broth
1/4 teaspoon garlic powder
Preparation:
Prep Time: 5 min
Cook Time: 20 min
Ready Time: 25 min
Serves 8
1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.
3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.
4. Serve immediately or cover to keep warm.
Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans
Preparation:
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!
