Tasty and Easy Recipes

Shana tova!

A great main dish for the new year dinner ( Rosh Ha’shana) is Brisket.

here are two recipes that I always love:

http://food-cook.com/traditional-passover-brisket-recipe.html

http://food-cook.com/brisket-recipe.html

Shana Tova and happy new year

Ingredients:
4 1/2 Cups Mashed Potatoes
3 Eggs
1/2 Cup Matzo Meal
1/4 Tsp. Pepper
3 Tsp. Salt
3 Large Onions
4 Tsp. Cooking Fat

Method:
Mix potatoes, beaten eggs, meal, pepper, and 2 tsp. salt. Brown onions in hot fat, and add 1 tsp. salt. Flatten small pancakes of the potato mixture in the hand. Cover with brown onions. Press another pancake on top. Roll in matzo meal. Fry in hot fat or bake in hot oven (400 degrees).

Servers 6 to 8.

Variations: Meat or liver mixture can be used instead of onions.

Ingredients:
4 tablespoons vegetable oil, divided
5 cups (from about 3 pounds) coarsely chopped onions
4 minced garlic cloves
2 bay leaves
2 teaspoons crumbled dried thyme
2 teaspoons paprika
Salt
Freshly ground black pepper
2 cups red wine
6 pound beef brisket, first cut
3 cups beef stock or low sodium broth
1 cup orange juice

Method:
Preheat the oven to 375 degrees. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the onions and cook until translucent and soft. Add the garlic, bay leaves, thyme, paprika, and salt and pepper to taste to the onion mixture. Cook for a few minutes more, and then deglaze the pan with the red wine. Cook for 5 minutes over high heat, and then let simmer while browning the brisket. Place a large heavy Dutch oven over medium-high heat. Add the remaining oil and heat until very hot, but not smoking. Salt and pepper the brisket liberally. Add the brisket to the Dutch oven and brown quickly on each side, being careful when turning the brisket to avoid splattering oil. Add the onion mixture, the beef stock, and the orange juice. Place the lid on the Dutch oven but do not tightly seal, leaving it slightly ajar. Place the brisket in the oven and bake for 4 hours, or until tender. Remove the brisket from the oven and cool at room temperature for an hour in the Dutch oven. Remove the brisket from the Dutch oven and wrap tightly in foil. Refrigerate the brisket and onion mixture overnight. Preheat the oven to 350 degrees about an hour before serving. Slice the brisket against the grain and place in a baking dish to reheat. Skim the fat from the onion mixture and place in a food processor or blender. Process until a thick, smooth gravy is formed. Spoon the gravy over the brisket and cover loosely. Bake for 30 minutes or until ready to serve.