Tag: meat

Hot Honey French Roast


Say goodbye to boring old brisket and hello to my HOT HONEY FRENCH ROAST! This roast is so tender you can pull it apart with a spoon!

Yes this roast is somewhat spicy (not very!), But feel free to adjust the spice level by using less chili and/or more honey.

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Hot Honey French Roast

3-4lb French roast (Or any braising cut)
Salt and pepper, to taste
1/3 c + 2 tbsp chili oil
1/3 cup honey
2 shallots, thinly sliced
1 cup beef or chicken stock

Method:

Prepare your chili oil as per the recipe.

Pat your roast dry and season generously with salt and pepper. Heat 1 tablespoon of chili oil (Use just the oil and not the chili flakes) in a Dutch oven. Sear the roast until browned on both sides and remove from the pot. Add another tablespoon of chili oil and sauté the Shallots until translucent. Deglaze the pan with chicken stock and scrape up any bits from the pot. Return the roast to the pot and top with chili oil (use mostly the chili flakes and aromatics, not the oil). Add the honey. Cover the pot and bake at 325° for 3 to 4 hours or until tender.

Related Recipes:

Savory Pomegranate Roast with Garlic & Cipollini Onions
Tzimmes Roast

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Persian Surprise Meatballs


May we merit to see miracles 🎗
Happy Purim

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Persian Surprise Meatballs

1 lb. ground beef
1 large onion
3 cloves garlic
Handful of parsley, cilantro and mint
1/3 cup basmati rice, rinsed
1/2 tsp turmeric
1/4 tsp cumin
1 tsp salt
1/4 tsp pepper

Sauce:
1 tsp saffron, ground and steeped in 1/4 c water
2 tbsp olive oil
1/4 c tomato paste
1 cup water
1 tbsp silan
1/4 tsp cinnamon
Salt and pepper, To taste
18oz dried Turkish apricots

Method:

In a food processor, pulse the onion and garlic until finally chopped. Place 2/3 of the mixture into a large saucepan.

Add the ground beef to a large mixing bowl with the remaining onion mixture. Chop the herbs in the food processor and add to the meat. Add rice and spices and mix to combine. Refrigerate while you prepare the sauce.

Add 2 tablespoons of olive oil to the pan with the onion mixture. Sauté until softened and translucent. Add the tomato paste and sauté until it takes on a darker color. Deglaze with a cup of water and add the saffron water. Add silan, cinnamon, salt and pepper and simmer for 2 minutes.

Split the apricots open so that they are closed from one side. Stuff the apricots with a small meatball. Place in the pan in a spiral pattern.

Pour 2 cups of water over the meatballs and bring to a simmer. Cover and cook for 1 hour.

Garnish with herbs.



Related Recipes:

Sweet & Sour Meatballs
Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara

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Beef Nigiri

If you’re into sushi (most kosher-observant Jews are – that’s why they have a sushi stand in every kosher pizza store!), chances are you’ve had nigiri – a mound of sweet sushi rice topped with a slice of raw fish.

Omakase is all the rage these days – a form of Japanese dining where an experienced sushi chef serves a curated menu of sushi – ranging from nigiri, to sashimi and hand rolls. Onigiri is always my favorite – the sweet rice and fresh fish simply melt on your tongue.

So, I decided to make a meat-lovers version, using Denver steak that I could slice thinly to resemble raw fish. And to take it over the top, I made a simple Korean glaze in the pan drippings that I brush over the meat for an added touch.

These little nuggets of deliciousness are easy to put together and just perfect for holiday parties and get-togethers.

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Beef Nigiri

2 cups sushi rice
3 cups water
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp salt
2 strips Denver steak
Salt and pepper, to taste
1 1/2 tbsp grapeseed oil
1 clove garlic, minced
1 heaping tbsp gochujang
Juice of 1 lime
2 tsp soy sauce
2 tbsp honey
Optional toppings: Sliced jalapeño, toasted sesame seeds, spicy mayo, sweet sauce, micro greens

Method:

Rinse the sushi rice in a fine mesh sieve until the water runs clear. Add the rice and water to a sauce pan, cover and simmer for 20 minutes. Keep covered and steam for 10 minutes.

In a small bowl combine the rice vinegar, sugar and salt. For the mixture over the rice and stir to incorporate.

Using wet hands, or hands that are moisten with a bit of sesame oil, divided sushi right into small torpedo shaped mounds.

Are heat oil in a cast iron or heavy bottom skillet until shimmering. Season to Denver steak with salt and pepper and Sierra over high heat for 2-3 minutes per side. Rest for 10 minutes and slice thinly.

In the same pan that you seared the meat, With the heat turned off, add the garlic, gochujang, lime juice, soy sauce and honey. Whisk over medium heat until thickened.

Spread the sliced meat over the mountains of sushi rice and brush with the pan sauce. Top with your garnishes of choice.

Related Recipes:

More Appetizers

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Savory Pomegranate Roast
with Garlic & Cipollini Onions

I’m not really one of those people that goes into the butcher knowing what type of roast I want to make for the holidays. I just look for what’s on sale, or which roast is going to give me the most bang for my buck and I take it home. Once you understand the basics to purchasing and preparing kosher meat, you don’t have to feel stuck on a certain cut and you can feel free to choose.

It was a few days before Rosh Hashanah when I unwrapped my square roast, wondering how I would prepare it. I had so many sweet side dishes that I wanted to go for something savory – but I also wanted to play on the Jewish New Year concept. I decided to work with pomegranate molasses – a tangy condiment that’s made by reducing pomegranate juice, and pair it with savory ingredients like garlic, onions and rosemary.

When you’re preparing a new recipe and testing it on a roast, it’s always a guessing game on just how tender it’s going to turn out. I usually like to use wine or tomatoes to help tenderize my meats, but I was shocked to see how soft and buttery this roast came out without it. It was so tender, you could eat it with a spoon! And the gravy – oh my! It was thick and delicious, with a hint of tang, filled with creamy pieces of garlic and cipollini onions that practically melted into the sauce. I’d definitely call this a winner, and that’s why I’m posting it! Chag Sameach!

Savory Pomegranate Roast with Garlic & Cipollini Onions

3-4 lb. Square Roast (a cut from the Chuck – you may substitute with French, Brick or Chuck Roast)
salt and pepper, to taste
2 tbsp olive oil
8 large cipollini onions, peeled (use more if they are small)
10 cloves of garlic, peeled
3 sprigs rosemary
1 1/4 cups beef or chicken stock
1/2 cup pomegranate molasses (I use Sadaf Pomegranate Concentrate)

Method:

Season the meat generously with salt and pepper. Heat the olive oil in a dutch oven or oven-safe pot and sear the roast on all sides. Remove from the pot. Add additional oil, if needed, and saute the cipollini onions, until browned and caramelized in spots. Return the roast to the pot and deglaze with stock. Add garlic, rosemary and pomegranate molasses and season with salt and pepper. Bring the mixture to a boil, cover the pot, and bake at 300 degrees for 2 hours. Turn the roast over and bake for an additional hour.

NOTE: You’ll have plenty of gravy, so feel free to serve this alongside mashed potatoes.

FREEZING: This roast freezes beautifully. To freeze, wait until the roast is completely cool and cut into slices. Double wrap the sliced roast in foil, label and freeze. Pour the gravy into a large container, label and freeze. The night before you’re ready to serve, place the roast and gravy in the refrigerator. Before serving, place the sliced roast in a pot or pan and pour gravy over it. Cook on the stovetop, or in the oven, until heated through.

Other Roast Recipes:

tzimmes roast
Rosh Hashanah roast
beer braised brisket with onion gravy
crockpot pulled BBQ brisket

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Spinach Meat Lasagna Roll-Ups

It’s funny how you never quite know which of your recipes is gonna go viral. Sometimes, I get so excited about my crazy mash-up ideas, that I think the whole world will too. But I’m not always right. Like here and here. No biggie.

It’s when I least expect it that people go gaga over my food. Like here and here.  You can be minding your own blogger business when before you know it, the recipe’s been repinned hundreds, or even thousands, of times. My spinach lasagna roll-ups is one such recipe, and when I noticed all the love it was getting, I decided I had to share my meat version.

You see, being kosher, I do not eat milk and meat together, so bechamel-smothered-meat-lasgana is out of the question. We kosher-keepers eat our lasagna either meat, or dairy, not both. Of course you can always make dairy lasagna with soy crumbles, or meat lasagna with vegan cheese, but I’m just not one for the fake stuff. It’s either got real meat, or real cheese, no soy for me!

So, without further adieu, I give you the meat version of my dairy lasagna roll-ups. Let me know which ones you like better!

Meat Lasagna Roll-Ups

approximately 14 lasagna sheets
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 tbsp olive oil
2 lbs. ground beef
1 10 oz. box frozen chopped spinach, thawed and squeezed to remove water
2 15 oz. cans tomato sauce
12 oz. tomato paste
2 tbsp sugar
1 tsp basil
1 tsp oregano
1 tsp garlic powder
salt and pepper, to taste
juice of 1/2 lemon

Method:

Cook lasagna noodles according to package directions. Drain and lay the noodles onto parchment paper or aluminum foil (so that they don’t stick together).

Saute onion and garlic in oil until translucent. Add meat and saute until no longer pink. Drain, if necessary.

Mix tomato sauce, paste, spices, spinach and lemon juice. Reserve 1 cup. Add remaining tomato mixture to the meat and cook over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning, if necessary.

Spread the meat mixture onto the lasagna sheets and roll up. Brush the lasagna rolls with the reserved tomato sauce.

Pour 1/4 cup of water into the bottom of the pan. Bake, covered, at 350 degrees until heated through, about 20 minutes.

Related Recipes:

dairy spinach lasagna roll-ups

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