Daily Archives: September 16, 2009

A quick funny

I was discussing the Rosh Hashannah menus with my son, and told him I am making Squash Kugel. He said “Ew, who wants to eat squashed kugel”. Then I read him the rest of my menu and realized I had written “Sweat and Sour Meatballs”…

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Reusable bags

Supermarkets here have started charging 5 cents for each grocery bag they give you, encouraging you to use reusable bags. I think this is a great idea for the environment, but I always forget to shlepp my reusable bags with me. What is it like where you live? Are the supermarkets environmentally conscious or not? Some supermarkets actually give you a rebate of 5 cents per reusable bag that you bring. At least it’s something, right? (Do you have any idea how many of the reusable bags I have to use to shop for this family? at a dollar each, the initial investment is high, but it saves me money in the long run, right?)

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Hadassah’s Brisket with Guinness

Guiness2This can also be made with Jack Daniels. I found the original recipe online, but I do not remember where and of course I have changed it to suit my needs. Original recipe called for Worcestershire sauce too – that has fish (anchovies) in it, so you cannot use it to cook meat if you are kosher.

Ingredients

Serves 6 – 8

  • 1.5kg (3lb) rolled brisket (or really any decent roast)
  • 1 clove garlic, crushed (or 1 tbsp garlic powder)
  • 1 bay leaf
  • 1 tbsp fresh thyme leaves (or 1 tbsp dried)
  • ¼ tsp freshly ground black pepper
  • 300 ml (10 fl oz) Guinness (you can be more generous if you want, and take a sip or two for yourself)
  • 350 ml (12 fl oz) chicken or beef stock (i like to make my chicken soup fresh and use liquid from that)
  • Salt

Cooking instructions

Heat oven to 325 F.

Put beef, garlic, bay leaf, thyme, pepper and Guinness in a casserole; add enough stock to come no more than half way up the meat. Sprinkle in some love.

Bring just to the boil, cover tightly with foil, put on lid and oven-braise until fork-tender, 3 hours, turning the meat half way through cooking.

Let meat rest on a warmed platter covered loosely with foil while you boil down the sauce until slightly thickened, then season to taste.

Slice the meat, return to the sauce and serve hot with creamy mashed potato, steamed greens and horseradish sauce. If you have any leftovers, reheat in a 350 F for half an hour.

The aroma while this is cooking is just not to be believed….yum!

Note

This recipe can be served at once or prepared a day ahead. If preparing in advance, let cool in the casserole, refrigerate overnight, slice the meat and return to the sauce; reheat at 350 for half an hour.

As leftovers this is excellent served warm on crusty bread or leftover challah with an excellent horesradish sauce or zingy mustard.

Quick Tip

If you want to make it quicker, just combine ingredients for the marinade, pour over the brisket and refrigerate for 8 hours. When you are ready to cook it, just bung it in the oven on 325 for 3 hours, turning half way. Reducing the sauce is not necessary if you are low on time. You must make sure that it is covered very well though.

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wednesdays wacky signs

soonfat

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