By Rabbi/Rebbetzin Shoshana Ohriner of couldntbeparve

This recipe for brisket is unbelievably tender, it almost melts in your mouth. It is my most requested recipe.

Ingredients

1 center cut of brisket (3-4 pounds)
1 bottle of Italian salad dressing*
3 onions, thinly sliced
5 cloves of garlic, minced
1 (24-oz) bottle of chili sauce**
2 tablespoons sweet concord wine (such as Manischwitz)

Directions

Marinate the brisket overnight in the salad dressing.

Remove brisket from marinade and place in a roasting pan. Cover the top of the brisket completely with the garlic and the onions. Mix the chili sauce and wine and pour over the brisket. Bake at 350 for approximately 5 hours, until the meet is completely tender.

Let cool. Separate the brisket from the sauce and the onions. Slice the brisket against the grain. (This is important, because slicing against the grain gives the brisket the melt-in-your-mouth tenderness by breaking up any tough fibers in the meat.)
Put the sauce and onions in a food processor and process until smooth. Place the sliced brisket back in the pan, and pour the sauce back over it. Reheat before serving.

*You can substitute a mixture of oil, cider vinegar, garlic and various herbs if desired.

**If making this recipe on Passover, and kosher-for-Passover chili sauce is unavailable you can make your own. Combine tomato sauce, brown sugar and cider vinegar. There are no precise measurements for these ingredients. As my mother told me the first time I set out to make brisket by myself, "Just mix the ingredients until it tastes like brisket sauce." Although initially daunted by these instructions, I soon figured out what she meant. The sauce should have a sweet and sour tang to it; with no one flavor overpowering the others. A word to the wise. Start conservatively with the vinegar and slowly add more according to taste.

Notes

Serves 6-8 people

 Ingredients

6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
4 kosher Ribeye Steaks – 1 lb each

Directions

Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Good for 3 pounds of steak.

Notes

Serves 8.

Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. Ribeye is an ideal steak for grilling. When choosing, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor. Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.

Recipe: Kosher, meat, ribeye steak

Facon, lettuce and tomato sandwich

Ingredients

Few strips Facon, cooked
Mayonnaise
Lettuce
Tomato
2 slices Rye bread, toasted

Directions

Slather mayo on both sides of the toasted rye bread. Place lettuce, sliced tomato, strips of Facon on 1 piece of toasted rye bread. Top with second piece of bread and take a big bite!

Notes

Facon is a product of Jack's Gourmet.

Recipe, kosher, meat

This meat dish can be prepared ahead, sliced and served at room temperature. Perfect for Shabbos lunch.

Ingredients

3-4 lbs. London Broil
Marinade mix: 1/3-cup olive oil, ¼ cup soy sauce and 3 Tablespoons Montreal Steak seasoning
"I try to use the gluten free soy sauce so when a guest who has forgotten to mention that they are gluten free comes, they can eat one of the main dishes."

Directions

With a knife, lightly score the meat on both sides in a diagonal design. Place meat in a sealable plastic bag or in a dish. Pour in marinade, seal or cover and refrigerate for a few hours.
Pre-heat oven broiler to 450. Broil meat, (check often), and turn once meat begins to lose its red color. Chill and slice thinly. Serve at room temperature; spoon pan juices on top.

Notes

Purchase about ¼ lb. of meat per person
Bring meat and pan juices to room temperature before serving.

Recipe, Kosher, meat

By Rachel Willen, foodfixkitchen.com

Lovely recipe for the slow cooker or for stove top preparation. Chef Rachel is a huge fan of the Cuisinart/Browning slow cooker.

Ingredients

4 tablespoons (1/2 stick) parve margarine or extra-virgin olive oil.
1 boneless lamb shoulder roast about 3 1/2 lbs., cut into 2-inch pieces/cubes
1 yellow onion, minced
2 Tbs. all-purpose flour
2 cups dry white wine
3 cups chicken or beef stock, reduced to ½ cup
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
1⁄2 lb. baby carrots, peeled
2 medium turnips, peeled and cut into 3/4-inch cubes
1⁄2 lb. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 3 inches long

Directions

In a large pot or Dutch oven over medium heat, melt the margarine or warm the oil. Working in batches, brown the lamb on all sides, about 3 minutes per side, removing each batch from the pan as you go. When all the meat is browned, hold aside. Reduce heat and add the onion to the same pot and cook, stirring occasionally, until translucent, about 2 minutes. Sprinkle the flour over the onion and stir until the flour browns, about 30 seconds. Add the wine, and scrape the bottom of the pan to deglaze, about 30 seconds, picking up all the "brown bits" on the bottom of the pan. Add the stock, parsley, thyme and bay leaf and bring to a boil. Return the meat to the pan. Reduce the heat to low and gently simmer, uncovered, for 15 minutes. (Gentle simmering will result in more tender meat.)

Add the garlic, and season lightly with salt and pepper. Cover and gently simmer for an additional 45 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is fork-tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

Directions for Cuisinart Browning/ Slow Cooker
Set the Cuisinart cooker for "brown" at a temperature of 400 degrees F. Allow the pan/insert to come to temperature, about 5 minutes. Add the oil/vegetable spread and allow it to melt/heat. Working in batches, brown the lamb on all sides, about 3 minutes per side, removing each batch from the pan to a bowl as you go. When all the meat is browned, hold aside. Add the onion to the same pot and cook, stirring occasionally, until translucent, about 2 minutes. Sprinkle the flour over the onion and stir until the flour browns, about 3-5 minutes. Add the wine, and scrape the bottom of the pan to deglaze, about 30 seconds, picking up all the "brown bits" on the bottom of the pan. Add the stock, parsley, thyme and bay leaf and bring to simmer. Return the meat to the pan. Gently simmer, uncovered, for 15 minutes.

Add the garlic, and season lightly with salt and pepper. Cover and change setting to slow cook on HIGH for an additional 3 hours. Add the carrots, turnips and shallots, and continue to cook for 2 hours or until the vegetables are tender. Add the peas and asparagus and cook for 15 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Change setting to BROWN at 400 degrees F and bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

Notes

Recipe: Kosher, meat

Adapted from a recipe by Chef Daniel Hollaway

Meat Loaf is the classic American comfort food, and this version is one of our favorites. It is a one dish meal, moist, luscious and healthful, since it is actually loaded with vegetables. (But, Shhh! we won't tell!). We love this with a side of oven fried or mashed potatoes or simple white or brown rice.

Ingredients

1/3 cup extra virgin olive oil
1 cup each green bell peppers, carrots, celery, minced
1 /2 cup onions, minced
5 lbs. meat (Best to use 80% ground beef, and 20% leaner ground meat such as ground turkey or chuck)
10 eggs
2 1/2 cups bread crumbs
Salt, pepper & garlic to taste
Ketchup for "frosting" - approximately ½ cup

Directions

Sauté all vegetables in the olive oil until the onions are translucent and the vegetables are tender. Gently use a wooden spoon or gloved hands to combine with the remaining ingredients just until mixed together. Spoon into casserole dish. Bake at 350 for about one hour, Cool thoroughly in refrigerator, then when ready to serve, "frost" top with ketchup and re- heat. Can be pre-sliced and portioned or sliced at table.

Make this recipe up to 2 days ahead. Can be frozen prior to adding ketchup frosting. When ready to use, simply defrost in refrigerator, slather with ketchup, and re-heat.

Notes:

To hide vegetables even more, before sautéing, pulse in food processor until well minced, but not pureed. This recipe can also be made in 4 loaf pans.

Yield: Makes approximately 15 -18 servings

Recipe: Kosher, meat

By June Hersh
The Kosher Carnivore

Nothing says good morning like starting your day with skillet seared spicy sausage, freshly scrambled eggs and authentic refried beans all wrapped up in a flour tortilla blanket.

Side Note: Homemade salsa is fast and easy and oh so delicious spooned over the burrito. By making it yourself you control the heat and the chunky factor. (See pages 256-257)
Behind the Counter: You'll want to buy sausage that easily crumbles and has a slight kick, such as chorizo.

Ingredients

¼ pound chorizo sausage
2 eggs, beaten
¼ cup canned refried beans, seasoned with a pinch of cumin and a pinch of smoked paprika
1 medium 10-inch flour tortilla
Salsa, store bought or homemade, optional
Chopped cilantro leaves, optional garnish

Directions

In a small skillet, cook and stir the crumbled sausage, over medium heat for a few minutes, until it lightly browns and renders its fat; don't overcook; you don't want to dry it out. Remove the sausage with a slotted spoon and reserve. In the same pan, scramble the eggs, using the sausage fat to cook the eggs. Season the eggs with salt and pepper, reserve. Wipe the pan clean and quickly heat the tortilla, about 15 seconds on each side.

Notes:

NP-For a non-parve presentation, add your favorite cheese to either the eggs, or sprinkled on top of the finished tortilla. Queso fresco is a good match for the burrito.

Yields 1 breakfast burrito
Start to finish Under 15 minutes

Recipe: Kosher, meat, breakfast, brunch

By June Hersh
The Kosher Carnivore

When I was a child one of my favorite meals was having breakfast for dinner. My mother would par boil potatoes and pan-fry them till golden brown, then pour beaten eggs over the potatoes and stir them into a scrambled frenzy, picking up the crusty bits of potatoes that clung to the pan. I've combined my mom's signature dish with a lean pan seared steak to create an unbeatable trio; steak, home fries and eggs; a cowboy sized meal to be enjoyed anytime of day. Unless you have short order cook experience, it's not easy to juggle two pans at once. I suggest, you cook the steaks first and then let them rest while you fry the potatoes and eggs.

Behind the Counter: Any tender steak, cut from the chuck would work for this dish, like a good chuck eye or blade steak. Minute steak or silver tip steak (+$) are good options. Have your butcher cut them ½ -inch thick. Alternate cuts club steak, rib eye or rib steak (+$) very tender, but I think they come with too hefty a price tag for this prep

Ingredients

2 russet potatoes (about 1- pound), peeled and quartered
2 (5 – to - 6 - ounce) steaks
Olive oil and vegetable oil for frying
Kosher salt and freshly ground black pepper
4 eggs, beaten (I use 2 whites and 1 yolk per person)

Directions

Bring a medium pot of salted water to boil, and par boil the potatoes until fork tender, about 15 minutes. Remove them to a plate and when cool enough to handle, dice them into bite-size pieces.

Heat a non-stick skillet with enough olive oil to just coat the bottom of the pan. Lightly season the steaks with salt and pepper. Cook the steaks, over medium - high heat, about 3 to 4 minutes on each side. Remove the steaks to a plate, cover loosely with foil and let them rest while you prepare the potatoes and eggs.

Wipe the pan clean, add about 2 tablespoons olive oil and 1 tablespoon vegetable oil. Cook and stir the potatoes, over medium - high heat, until brown and crusty, about 10 minutes. Use the two- spoon method of turning the potatoes, one spoon to coax and the other to turn. When the potatoes are crusty on all sides, pour the beaten eggs into the skillet and quickly scramble, it will take just a minute or two. Season to taste with salt and pepper. Serve the eggs and potatoes on the side with the steak and some kicked up ketchup to which you have added a few dashes of Frank's hot sauce.

Notes:

2 servings
Start to Finish Under 1 hour

Recipe: Kosher, meat, breakfast, brunch

By June Hersh
The Kosher Carnivore

The next day bonus of last night's corned beef dinner is undoubtedly waking up to a steaming skillet of freshly slung hash. You don't need to be a short order cook to prepare this simple, satisfying, hardy breakfast. While your local coffee shop might top the hash with a fried egg, a perfectly poached egg adds a beautiful element to the dish and is a true upscale way to serve the hash.

Ingredients

1 large onion, chopped (about 1 ½ cups)
2 cloves garlic, chopped (about 1 tablespoon)
2 tablespoons vegetable oil
2 cups roughly chopped corned beef
6 to 8 new potatoes, skin on or 2 russet potatoes, peeled (If using leftover potatoes from the corned beef, simply dice them, you'll need about 2 cups).
Kosher salt and freshly ground black pepper
½ cup diced green or red pepper, seeded and cored, optional
Fried or poached egg, optional

Directions

Bring a large pot of salted water to boil and cook the potatoes until fork tender, about 15 to 20 minutes, drain, dice and reserve. If using leftover potatoes, skip to the next step.

Heat 2 tablespoons of oil in a 12-inch skillet. Cook and stir the onions and garlic for about 3 minutes, then add the diced potatoes, and peppers, if using. Let the potatoes cook, over medium - high heat until they begin to develop a crust, about 5 to 7 minutes, don't over stir, let them sit and brown.

When the potatoes are crusty, add the corned beef and cook and stir until the ingredients are well combined and the beef has picked up some nice color. Season to taste with salt and pepper. Serve as a side dish or topped with a fried or poached egg (recipes follows)

About 4 servings
Start to Finish Under 15 minutes

Directions - Poached Egg

There are a few tricks to assuring a perfectly poached egg. It might take a practice run or two, that's why they put a dozen eggs in the crate.
1. The water needs to be at a strong simmer, but not boiling
2. Add white vinegar to the water to help stabilize the egg white
3. Swirl the water when adding the egg. It creates a tornado effect and bundles the white strands.
4. Cook exactly 3 minutes for soft, 3 ½ for medium, and 4 for a hard center.

Bring a wide shallow pot of water to a strong simmer, filling the pot two-thirds fill. Add 1 tablespoon of vinegar to the water. If you have a poaching tool, it works best. If not, crack your egg into a ladle. This method will allow you to crack the egg in the same vessel you'll use to lower it into the water. If you can't manage the holding the ladle and the cracking, place the round portion of the ladle in the mouth of a drinking glass, resting the handle against something solid. This will free your hands. Now, crack the egg into the free- standing ladle. If you break the yolk, reserve that egg for a scramble, and start again.

When bubbles fill the bottom of the pot, it is time to lower the egg into the water. Take a wooden spoon and swirl the water to create a whirlpool effect. Lower the ladle with the egg into the water. Set your timer as directed above. Remove the egg with a slotted spoon and drain on a waiting paper towel. Dab the top of the egg so it is not watery. Place on top of the prepared hash.

Notes:

Recipe: Kosher, meat, breakfast, brunch

These versatile calzones are made with Red Star Platinum Yeast, and the recipe was entered into the KosherEye Red Star Platinum Recipe Competition by reader Simone Greenbaum. The dough is parve and the filling recipe can be adapted to work with meat, vegetarian or dairy ingredients.

Ingredients

For the dough:
4 cups all purpose flour
1 packet Red Star Platinum yeast
3/4 tsp. salt
1 & 1/2 scant cups of warm water
3 Tbsps. olive oil

For the beef and vegetable filling:
2 cups leftover or cooked beef- chopped
½ medium onion, chopped/diced
3 Tablespoons olive oil
¾ cup fresh or frozen broccoli- chopped
4 ounces fresh or canned sliced mushrooms
1-cup marinara sauce – such as Barilla roasted garlic variety

Directions

For the dough:
Place the flour and salt in a mixer bowl. Stir to mix
Add olive oil
Add packet of Red Star Platinum yeast and the warm water.
Mix well, then knead for about 5 minutes until dough is smooth to the touch. 
Place ball of dough in oiled bowl and cover with plastic wrap. Let rest 25 minutes.
(For expert advice on kneading calzone dough, visit Red Star Yeast Kneading Tips.)

For the beef and vegetable filling:
In a fry pan, sauté onion in olive oil for about 7 minutes. 
Add mushrooms, broccoli,
and 2 cups meat (I used leftover roast beef ). Cook for another 10 minutes.
Divide ball of dough into 8 pieces

Shape each piece into a 6"-7" circle fill with 2 tablespoons of meat mixture Fold dough over in half moon shape and seal with water or egg wash.
Repeat with the other 7 pieces of dough and place on greased cookie sheet. Cover calzones with egg wash (1 egg whisked with 2 Tablespoons of water) and place in 450° oven for 25 minutes or until golden.
Serves 6-8

Notes

These can be made with a dairy or vegetarian filling as well. Simply use Morningstar crumbles instead of meat and a few shakes of shredded mozzarella cheese for dairy. We also suggest adding one beaten egg to the cooled filling mixture to help hold it together.

Recipe: Kosher, meat, can be adapted for vegetarian or dairy