JEWISH BRISKET SANDWICH WITH SMOKED MOZZARELLA AND RED CABBAGE SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.
- Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.
- Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.
- Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
NEW YORK DELI-STYLE BAKED BEEF BRISKET
Many, many years ago, I worked in Manhattan on the edge of the Garment District, where there were the most wonderful Jewish delis. I enjoyed treating myself to a brisket sandwich every now and then, which was something I had never tasted before. I enjoyed it so much that I had to ask how the brisket was made. This is the approximate recipe I was told. It can be served as a dinner, or sliced and served as sandwiches. Either way, it is a delightful meal. The brisket can be garnished with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives.
Provided by JackieOhNo
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
- Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
- To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.
Nutrition Facts : Calories 376.6, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 764.2, Carbohydrate 5.9, Fiber 0.8, Sugar 1.8, Protein 47.5
More about "jewish deli sandwich recipes"
NOSH ON THESE 15 CLASSIC JEWISH DELI RECIPES - BRIT + CO
From brit.co
Author Heather SagePublished 2019-07-27Estimated Reading Time 3 mins
- Noodle Kugel: Enjoy squares of this baked, sweet and creamy noodle dish hot out of the oven or chilled. (via Food Network)
- Cheese Blintzes With Homemade Blackberry Syrup: Blintzes are irresistible on their own, but a drizzle of luscious berry syrup takes them to a whole new level.
- Potato Knish: Choose a simple potato filling or one enhanced with kale, leeks and cream cheese. Carbs on carbs, it’s a good thing. (via Smitten Kitchen)
- Corned Beef Hash: A restaurant-quality hash that’s super easy to make should be on your brunch menu most winter weekend mornings. (via Laura’s Best Recipes)
- Chocolate-Dipped Coconut Macaroons: Chewy coconut macaroons have quite the shelf life, but these are so tasty they’re sure to disappear quickly! (via Taste Food)
- Classic Russian Borscht: This beet soup may be a bit labor-intensive, but it freezes beautifully. Feel free to whip up a large batch and stash some away for later enjoyment.
- Cabbage Rolls: Mmmm hmmm, slice through the tomato-sauced cabbage wrap to reveal a hearty meatloaf-esque filling within. (via Manu’s Menu)
- Reuben Sandwich: Sink your teeth into this deli classic — pastrami, sauerkraut and swiss on rye — boosted with a spread of kicky, sriracha-laced Russian dressing.
- Gravlax: Try your hand at making home-cured salmon. It’s terrific used wherever lox would be used. (via Wild Greens and Sardines)
THE 5 MOST OUTRAGEOUS JEWISH DELI SANDWICHES OUT …
From myjewishlearning.com
Estimated Reading Time 3 mins
5 JEWISH SANDWICHES THAT EVERYONE AT WORK WILL ENVY
From myjewishlearning.com
Estimated Reading Time 2 mins
21 CLASSIC DELI SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
DIY PASTRAMI FROM 'THE ARTISAN JEWISH DELI' – THE FORWARD
From forward.com
5 JEWISH DELI FAVORITES YOU CAN MAKE AT HOME | THE …
From myjewishlearning.com
THE ULTIMATE RANKING OF JEWISH SANDWICHES | THE NOSHER
From myjewishlearning.com
7 EXCELLENT DELI SANDWICHES YOU CAN MAKE AT HOME
From homemaderecipes.com
THE 9 GREATEST JEWISH SANDWICHES - DELI MENU PRICES
From delimenuprices.com
Estimated Reading Time 4 mins
CLASSIC REUBEN SANDWICH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine JewishEstimated Reading Time 3 minsCategory LunchTotal Time 30 mins
JEWISH DELI COLESLAW BEST RECIPES
From findrecipes.info
10 BEST DELI STYLE SANDWICHES RECIPES | YUMMLY
From yummly.com
JEWISH RYE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC JEWISH DELI SANDWICHES GO VEGAN AT NYC'S ORCHARD GROCER
From thrillist.com
JEWISH DELI PICKLE RECIPES CUCUMBERS - CREATE THE MOST AMAZING …
From recipeshappy.com
CORNED BEEF SANDWICH - FOX VALLEY FOODIE
From foxvalleyfoodie.com
QUESTION: HOW DO JEWISH DELIS COOK CORNED BEEF - MONTALVOSPIRIT
From montalvospirit.com
BEEF TONGUE | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
THE 5 MOST POPULAR DELI SANDWICHES - KOHN'S KOSHER
From kohnskosher.com
TUNA MELT SANDWICH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
THE REUBEN SANDWICH HAS A COUSIN AND IT’S JUST AS GOOD
From myjewishlearning.com
CLASSIC TUNA SALAD SANDWICH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
JEWISH DELI–STYLE TUNA MELT WITH RELISH, DILL, CELERY, AND SWISS …
From seriouseats.com
MODERN JEWISH DELIS | RESTAURANTS - FOOD NETWORK
From foodnetwork.com
JEWISH DELI RECIPES - PINTEREST
From pinterest.com
SIMPLE CORNED BEEF RECIPE – MAKE JEWISH CORNED BEEF AT HOME
From kibitzspot.com
OLD-SCHOOL JEWISH DELI RYE | RYE BREAD RECIPES, DELI RYE ... - PINTEREST
From pinterest.com
6 JEWISH DELIS RUN BY WOMEN THAT YOU NEED TO KNOW ABOUT
From jpost.com
CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT …
From seriouseats.com
BOAR'S HEAD DELI DRESSING RECIPE - THERESCIPES.INFO
From therecipes.info
THE 10 BEST JEWISH SANDWICHES | HUFFPOST LIFE
From huffpost.com
10 BEST KOSHER SANDWICHES RECIPES | YUMMLY
From yummly.com
BEST NEW YORK JEWISH DELI TUNA FISH SALAD RECIPE
From recipeshappy.com
BRISKET SANDWICH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
JEWISH DELI POTATO SALAD RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WHERE TO FIND VEGAN JEWISH DELI FOOD | PETA
From peta.org
DELI ROLL - SIMPLY KOSHER - SIMPLY KOSHER - VIDEO
From chabad.org
AMERICA'S BEST JEWISH DELIS | FOOD & WINE
From foodandwine.com
JEWISH DELI TUNA SALAD RECIPE - THERESCIPES.INFO
From therecipes.info
CLASSIC JEWISH DELI CHICKEN SALAD - JAMIE GELLER
From jamiegeller.com
EASY METHOD FOR CURING AND COOKING PASTRAMI AT HOME - TORI AVEY
From toriavey.com
THE REUBEN SANDWICH (AND THE RACHEL) - ONCE UPON A CHEF
From onceuponachef.com
JEWISH DELI STYLE CORNED BEEF RECIPE | DANDK ORGANIZER
From dandkmotorsports.com
PASTRAMI VERSUS CORNED BEEF: A GUIDE TO THE JEWISH DELI
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love