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This is brisket with attitude. It's mouth-wateringly tender and suffused with the tangy appeal of barbecue mop, honey and a host of other flavorful ingredients and spices. It's wonderful hot with latkes at Hanukkah (or anytime) and cold, it's perfect on challah rolls or pumpernickel and Dijon mustard and a cloud of sauerkraut on top, i.e. Ruben style. This is best made the day before and re-roasted the second day.
Oh what a difference roasting the vegetables first does for your average stew! Not only that, these days you can find nutritionally dense heirloom ‘miniatures’ beets, turnips and sweet potatoes (but cut-up regular vegetables are fine) to update this traditional favorite.
My famous summer BBQ sauce - smoky and quick and laced with Atlanta's pride and joy: Coca Cola. It's the real thing.
I nice slow-cook dish.
Here's the beef. Mop it all up with a side of garlic baguettes.
Not as expensive as a regular rib roast.
A purchased, corned brisket makes this recipe a snap, offering you a headstart although you can also opt for the home corning method. This is not a difficult recipe and you can do it in a smoker or the oven. If you don’t have a smoker, use the special oven method in the recipe. I interviewed the folks at Montreal's famous smoked meat spot, Schwartz's and saw the secret briskets being made into smoked meat myself. This is my recipe based on their methods.
This is a good foundation brisket recipe for the high holidays or a traditional shabbat dinner. Slow roasting is the new way to go - it yields a tender brisket that doesn't require slicing and braising (a second baking session). Trust me - bubbie would approve.
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This is one of those secret ingredient recipes that makes all the difference. These succulent (no other word) meatballs are zesty and full of bite and always get eaten before the meal for which they are intended so plan on making two batches. These are so good that 1990 people downloaded this recipe in 11 minutes last fall. It's not up to 2500 hits.
I call that a winner.