Subj : Re: Saint Patricks day!
To : Carol Shenkenberger
From : Dave Drum
Date : Fri Mar 15 2024 05:35:43
-=> Carol Shenkenberger wrote to All <=-
CS> MMMMM----- Recipe via Meal-Master (tm) v8.05
CS> Title: Corned Beef Brisket/mustard-Glazed Vegetables
CS> Categories: Beef
CS> Yield: 1 Servings
CS> 1 Corned beef brisket, (2 1/2
CS> -- 3 1/2 lbs.)
CS> Water
CS> 8 c Sliced cabbage, cut about
CS> -inch thick
Swap in diced red potatoes for the cabbage and you've got what my fried's
new wife is serving on the 17th (Sara is strictly Kosher so doesn't care
two hoots about St. Patrick - Bv)= ) But brisket is always on special at
this time of year.
CS> 1 c Julienne carrot strips
CS> 3 tb Margarine or butter, melted
Margerine if you're keeping Kosher.
CS> 1 tb Dijon mustard
CS> 1 tb Parsley, chopped
CS> 3 tb Red currant jelly, melted
She'll be using the Mick's Peppourri Green Hot Pepper Jelly I gifted to
Les last winter holiday season.
https://pepperjelly.com/shop/p/gh
CS> Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
CS> <
[email protected]> on Apr 28, 1997
Sara is very Kosher (2 sets of dishes, separate untensils and cooking
vessels, etc. Les, OTOH, keeps Kosher by not serving bacon to the Rabbi.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brisket & Potato Kugel
Categories: Beef, Potatoes, Vegetables, Chilies, Herbs
Yield: 7 servings
1 tb Extra virgin olive oil
2 lb Beef brisket; in 1" pieces
pn Salt
2 Yellow onions; minced
1 tb Tomato paste
1 ts Light brown sugar; firm
- packed
1 cl Garlic; minced
2 c Chicken stock
1/4 ts Chile flakes; or more
1/3 c Canola oil
Salt
3 lb Russet potatoes; peeled, in
- 2" pieces
7 lg Eggs; beaten
Heat olive oil in an 8 qt. saucepan over medium-high;
season brisket with salt and pepper and cook, turning as
needed, until browned, 8-10 minutes. Reduce heat to
medium and add half the onion; cook until onion is soft
and caramelized, 6-8 minutes. Add tomato paste, brown
sugar, and garlic; cook 3 minutes more. Add stock and
chile flakes and bring to a simmer; reduce heat to low,
cover, and cook until meat is falling apart, about 2
hours. Set aside.
Set oven @ 375ºF/190ºC.
Place canola oil in a 7" x 11" baking pan and put in
oven. Bring a large pot of salted water to a boil; cook
potatoes 3-5 minutes. Drain and rinse potatoes under
cold water; pulse in a food processor until chunky.
Transfer potatoes to a bowl with remaining onion, the
eggs, salt, and pepper. Remove pan from oven and place
half potato mixture on the bottom, then the brisket,
then top with remaining potatoes. Bake until golden and
bubbling, about 1 hour 15 minutes.
By: Eli and Max Sussman
Yield: serves 6 - 8
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Kitchen
MMMMM
... First law of Genealogy : Nothing is more shocking than the truth !
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
