Meat

“Keto Friendly” Sweet and Sour Brisket

From the kitchen of Joely Lyons

Ingredients:

3-5 lb brisket–flat cut 1 cup water 1 cup no sugar added ketchup ½ cup white vinegar (or apple cider vinegar) 1-2 onions, sliced 3 cloves of garlic, minced ¾ cup Swerve brown sugar 1 Tbs kosher salt

Directions:

Preheat the oven to 300°F.

Combine water, ketchup, vinegar, brown sugar and salt in a large mixing bowl.

Place the brisket in large baking dish, fat cap up, and pour ketchup mixture over the top. Surround the brisket with onion slices then cover tightly with foil and cook in the oven for about 1 hour per pound or until fork tender.

Let rest for at least 10 minutes before slicing, or allow to cool and separate liquid from the brisket, put in container, and wrap brisket in foil overnight before slicing and reheating.

CINCINNATI CHILI

From the kitchen of Perry Ohren

(An undecidedly non-kosher recipe which can be made and served to be kosher)

Ingredients:

3 lbs ground chuck 2 Tbs vegetable oil 2 large onions, chopped 3 cloves garlic, minced 1 Tbs salt 1 tsp black pepper ½ tsp red pepper 1 Tbs cumin 1 Tbs cinnamon 2 ½ Tbs chili powder 3 cups water 12 oz tomato paste 1 tsp Worcestershire sauce 1 Tbs vinegar 35 whole allspice 3 whole dried red peppers 4 bay leaves

Directions:

Twenty years ago when I worked at JVS, it published Delicious Diversity (recipes from the JVS staff) and I contributed this recipe then and there. Every city has its own take on chili none, however, like Cincinnati. I grew up there and spent a fair amount of time (and money) at the popular Skyline franchise and at the local Chili Time (mostly between midnight and 2am in the 1970s and early 80s). One unique aspect of this chili is how it’s served, from 1-way to 5-ways. 1-way: Chili unfettered. 2-way: Chili atop a bed of spaghetti. 3-way: Chili atop a bed of spaghetti, both underneath a mound of shredded cheddar cheese. 4-way: Chili, with kidney beans, atop a bed of spaghetti, underneath a mound of shredded cheddar cheese. 5-way: Chili, with kidney beans and diced raw onions, atop a bed of spaghetti, underneath a mound of shredded cheddar cheese. Contrary to my old habits, this is probably best served (and digested) well before midnight!

CINCINNATI CHILI Continued

Recipe from the kitchen of Perry Ohren

Ingredients: Directions:

In a large pot over a medium flame sauté garlic and onions in oil for a 3 minutes. Add salt, black pepper, red pepper, cumin, cinnamon, and chili powder and stir this until mixed well…a couple minutes. Add the meat and brown thoroughly. Add water, Worcestershire sauce, tomato paste and vinegar, mix for 3 minutes. If adding kidney beans, add after above. Put allspice, bay leaves, & peppers in a strainer or cheesecloth & place in the pot. Simmer for at least an hour (the longer it simmers the chillier it becomes), stirring occasionally to prevent burning or sticking. To serve, depending on how you’re serving, prepare spaghetti, grate cheddar cheese and chop onions, to your liking. (Have I’m mentioned oyster crackers yet?)

Savory Beef Brisket

Recipe from the kitchen of Lynn Breuer

Ingredients:

5 to 6 lb brisket 3 large onions, diced 3 parsnips, peeled and cut 6+ carrots, peeled & cut 3 celery stalks 3 to 4 extra-large beef bouillon cubes Garlic powder Onion powder Celery Salt Seasoned pepper Water

Directions:

Dice the onions & put them in the bottom of a large roasting pan along with the crumbed bouillon cubes. Put the brisket on top. Peel & cut the other vegetables & place them around the meat in the pan. Season heavily with celery salt & onion powder, seasoning normally with garlic powder, and lightly with seasoned pepper. Fill the pan with water until only the top of the roast is dry. Cover & bake on the bottom rack at 350°F for 3 hours.

Remove from heat & slice brisket against the grain. Put the meat back in the pan, adding up to 2 cups water if needed to cover the meat. Continue baking uncovered on second rack from the bottom for 45 minutes to 1 hour.

Freezes well sliced and in the gravy.

PERRY’ MOM’S ROLLED CABBAGE

From the kitchen of Perry Ohren (and his mom)

myjewishdetroit.org/2016/08/whats-on-your-plate/. I grew up on this stuff and thankfully there’s much of it in my mom’s freezer. Easier the second time you do it. Ingredients: Directions:

2 medium onions 1 Tbs vegetable oil 28 oz can of whole tomatoes with liquid 1/3 cup fresh lemon juice 1/2 cup packed brown sugar 5 heaping Tbs grape jam (that’s right!) Large green cabbage 2 lbs lean ground round or chuck 1/4 cup bread crumbs 2 eggs 1 1/2 Tbs Worcestershire Some salt, pepper and garlic powder (how’s that for exactitude?!) Sauté onions in oil.

Add tomatoes, lemon juice, brown sugar and grape jam. Simmer this while you core cabbage and cover with boiling water until leaves become pliable. Add more boiling water as you remove leaves. For filling combine ground round or chuck, bread crumbs, eggs, Worcestershire sauce, some salt pepper and garlic powder. Roll small handful of meat mixture in each cabbage leaf, roll like a burrito and place in simmering sauce. This should make about 18 rolls.

Cut up remaining cabbage and place over rolls, which will increase the sauce from the water in the cabbage. Cook for two hours covered and one hour uncovered.

Mustard Pecan and Crumb-Coated Baby Lamp Chops

Recipe from the kitchen of Chef Annabel Cohen Ingredients:

2 8-rib racks of lamb (about 3 lbs), bones and meat trimmed of most of the fat ¼ cup Dijon mustard 1 cup plain breadcrumbs ½ cup finely chopped pecans ¼ cup balsamic vinegar

The trick to this recipe is to cook the lamb a bit first and then finish the cooking just before serving.

Directions:

Preheat oven to 400ºF.

Arrange the racks, bone side up, on a baking sheet and roast for 10 minutes. Remove from heat and cool until ready to serve (this may be done up to a day ahead). Before cooking to serve, spread the meaty portions of the rack of lamb with mustard. Combine the breadcrumb and nuts and press the mixture over the mustard.

Arrange the lamb as before and roast for 20 minutes, or until a meat thermometer registers 130ºF to 140ºF. Let the rack stand for a few minutes before slicing into individual chops and serving, drizzled with the balsamic vinegar. Makes 16 appetizer chops.

Slow Cooker Mongolian Beef

From the kitchen of Geena Osowski

Ingredients:

1 1/2 lbs flank steak (thinly sliced against the grain) ¼ cup cornstarch 1 Tbs sesame oil 1 tsp minced ginger 1 tsp minced garlic ½ cup soy sauce 1/3 cup brown sugar ½ cup water Cut green onions to finish

Directions:

Toss flank steak in cornstarch to coat then add flank steak to the slow cooker.

Pour sesame oil, ginger, garlic, soy sauce, brown sugar, and water on top. Cover and cook on high for 2-3 hours or low for 4-5 hours.

Finish with green onion. Great served with broccoli and rice!

Deluxe Minute Steaks

Recipe from the kitchen of Deborah Rothbart

Ingredients:

5 slices of minute steaks 2 large onions 1/3 cup oil ½ cup duck sauce ¼ cup soy sauce ½ tsp salt 3 Tbs ketchup 4 cloves garlic 1 Tbs paprika 1 ½ cups water

Directions:

Saute onions in oil.

Add steak and saute for 15 more minutes.

Combine all ingredients EXCEPT water. Pour sauce over steak and add water.

Simmer on low flame for 1 ½ hours or until soft.

French Roast

Recipe from the kitchen of Deborah Rothbart

Ingredients:

1 4-5 lb French roast 3 onions chopped 3 garlic cloves chopped 1 cup firmly packed dark brown sugar 1 cup ketchup 1 cup water ¾ cup balsamic vinegar 2 tsp soy sauce 2 tsp apricot preserves

Directions:

Place roast in a large container, set aside.

Combine all ingredients in a saucepan and bring to a boil over medium heat; reduce heat and simmer until sugar dissolves. Pour marinade over roast.

Cover and refrigerate 8 hours or overnight, turning occasionally. Preheat oven to 350°F.

Transfer roast and marinade to a roasting pan. Bake covered for 2 hours. Place the roast on a serving platter, pour marinade over roast or serve on the side.

Makes 8-10 servings.

Meatballs and Sauce

From the kitchen of Deborah Rothbart

Ingredients:

Ground beef, turkey or chicken for meatballs

Sauce: 1 can cranberry sauce ½ - 1/3 cup ketchup ½ cup water ½ cup marinara sauce ¼ cup brown sugar

Directions:

Make meatballs from ground beef, turkey or chicken to your liking. Boil all ingredients for sauce together in a saucepan and add meatballs. Boil 1 – 2 hours.

Patty Beans

Recipe from the kitchen of Michelle Manning

Ingredients:

4 cup canned baked beans 1 large apple, chopped ¼ cup raisins ½ cup onion, chopped ¾ cup brown sugar ¼ cup sweet relish 1 Tbs mustard ¾ cup ketchup 1 pkg kielbasa, sliced about ½-1 inch thick

Directions:

Mix all ingredients except kielbasa. Bake at 350°F for about 4 hours.

Place kielbasa on top for the last hour.

Beef Stew

Recipe from the kitchen of Lynn Breuer

Ingredients:

1 large onion, chopped 2 Tbs olive oil 2 cloves garlic, minced 1 pkg sliced mushrooms 2 lbs beef stew meat 1 cup tomato sauce 1 cup beef broth ½ cup red wine (Sutter Home Merlot) 6 carrots, cut & peeled 4 large potatoes, chunked ½ tsp salt ½ tsp black pepper ½ tsp oregano 2 – 3 shakes Worcestershire sauce

Directions:

Heat olive oil in a 5-quart pot on medium heat.

Add onion and garlic. Saute until onions are transparent. Add mushrooms and continue cooking. After a few minutes add beef & brown well. Next add tomato sauce, beef broth and wine. Add cut carrots to the pot. Cover and simmer for 1 hour and fifteen minutes. Then add cut potatoes and cook for one more hour.

** Or, put all ingredients into a crock pot with meat, onions & carrots on the bottom. Cook 10 hours on low or 5 hours on high.