GRANDMA ETHEL'S BRISKET WITH TZIMMES
Provided by Karen Stabiner
Categories Beef Fruit Roast Passover Purim Rosh Hashanah/Yom Kippur Dinner Prune Carrot Sweet Potato/Yam Spring Kosher Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
- Put oven rack in middle position and preheat oven to 350°F.
- Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
MMM..TENDER AND SWEET BRISKET AND TZIMMES
Delicious and tender sweet brisket, I can't say enough about this dish, the flavors are amazing, makes you scream! Great for holidays, I served on it Passover (kosher for Passover).--UPDATED--
Provided by murr433
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray pot with cooking spray and brown brisket turning to cook through.
- Simmer 2 hours, Brisket will render own juices. KEEP CHECKING, RESPRAY AS NECESSARY OR ADD WATER AS NECESSARY.
- Add carrots and potatoes, cook 30 minutes.
- In separate small saucepan add 2 cups water, cornstarch, Splenda, and 2 tbsp of juice from the cooked meat and veggies, simmer to make gravy.
- Spray roast pan and place meat and veggies, cover with gravy and bake about 1 hour.
- Serve brisket on a platter surrounded by vegetables. Goes great with cranberry sauce, or anything! Everyone will love it and it is definitely worth the effort!
Nutrition Facts : Calories 729.4, Fat 60.3, SaturatedFat 24.3, Cholesterol 165.6, Sodium 173.3, Carbohydrate 5.1, Fiber 1.1, Sugar 1.9, Protein 38.8
TZIMMES
No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
- Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
- Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.
SWEET BRISKET
This is my Jewish mother-in-law's recipe for brisket. My kids call it "Magic Meat", so tasty. Need to plan in advance; tastes even better if allowed to marinate overnight before baking.
Provided by wirkwoman1
Categories Meat
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heavily season the brisket with powders and pepper.
- Place the brisket on a rack inside a large roasting pan. Add water to the bottom of the pan to prevent burning and to make for easier cleaning. Broil the brisket for approximately 10 minutes on each side.
- Meanwhile, dissolve onion soup in 4 cups boiling water.
- Add apricot jam and ketchup and stir until ingredients are blended.
- After broiling the brisket, place the brisket in a deep, narrow oven-safe pan. Pour the apricot mixture over the brisket, so that the brisket is covered.
- Bake for 2-3 hours at 350 degrees or until tender.
- Cool. Slice. Put back into sauce and allow the flavors to blend overnight. Reheat in oven when ready to serve.
Nutrition Facts : Calories 2354.4, Fat 152.2, SaturatedFat 60.7, Cholesterol 414.8, Sodium 3207.1, Carbohydrate 151.3, Fiber 2, Sugar 93.9, Protein 100.7
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