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Simply Tender Brisket and Savory Kasha Varnishkas

June 20, 2012 by newkosher

This week’s recipe comes to us from our new friend and Kosher foodie, Mark Meisel. I’ve had this recipe several times before, and even when I was a vegetarian, I would only eat this meat. Thanks for the recipe, Mark! -Daniela

 

Besides worshipping G_D and laying guilt trips on each other, the most joyous thing in our Jewish heritage is food. Nothing is better than a group of hard to please Jews sitting around a table all loving the same dish. How is this accomplished you ask? Simple. By applying thousands of years of tradition and a little technique you can create kosher and tasty recipes that will have everyone kvelling. For the purposes of this article, let us start with a simplified version of a classic that will knock your proverbial socks off.

 

Brisket:

3-4 lbs Beef Brisket (Flat Cut)

2 packets Lipton’s Onion Soup Mix (prepare with water as directed on the box)

2 Dried Bay Leaves

2 Tbsp Balsamic Vinegar

1 Oven Bag

 

Like I said folks, this one is simple. All this is assembled into the oven bag, closed and then laid in a 9”x14” Pyrex Cooking vessel. This should rest in the refrigerator for 24 – 48 hours. That will help in soaking the flavors into the meat and fat as well as the vinegar breaking down connective tissue that will help get a more tender consistency.

 

Kasha Varnishkas:

2 cups Chicken Broth or Stock

2 Tbsp Margarine

1 cup Kasha

Filed Under: NewKosher (Recipes), Shabbat Tagged With: brisket, convert to judaism, convert to judaism online, darshan yeshiva, fleishig, kasha, kasha varnishkas, kosher, meat, newkosher, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, simple, tender

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