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
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