Temple Emanu El Brisket Recipes

TEMPLE EMANU-EL BRISKET

Temple Emanu-El Brisket image

Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better, it takes so little effort for this sweet alchemy to work. Roberta Greenberg, the long-time assistant to the rabbis at this well-known New York City synagogue and the keeper of this recipe, suggests reducing the sauce on the stove after reheating it if you prefer it thicker. It is good enough to make you convert.

Provided by Stephanie Pierson

Yield Serves 8–10

Number Of Ingredients 6

Ingredients

1 (4- to 5-pound) beef brisket
2 teaspoons garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 large onions, peeled and cut into eighths
2 (14-ounce) cans jellied cranberry sauce, sliced

Steps:

Sprinkle both sides of the brisket with the garlic powder, paprika, and salt and pepper. Tightly cover the brisket with plastic wrap and refrigerate for 2 days.
When you're ready to finish the dish, preheat the oven to 500°F.
Unwrap the brisket, place it in a roasting pan, and roast for 20 minutes on each side. Remove the pan from the oven and decrease the temperature to 350°F. Place the onions under and around the brisket, then cover the top of the meat with the cranberry sauce slices. Tightly cover the pan with heavy-duty aluminum foil and cook until fork-tender, about 3 hours.
Remove the pan from the oven and allow the brisket to cool. Transfer the brisket to a cutting board, trim the fat, then slice the meat against the grain to the desired thickness. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice, cover the pan with foil, and refrigerate overnight.
The next day, remove any congealed fat from the top of the sauce. Heat the brisket, covered, at 350°F for 20 minutes, then, uncovered, for another 20 to 30 minutes, until hot and the sauce has reduced a bit. Serve with the sauce.

TEMPLE EMANU-EL VEGETABLE SOUP

Temple Emanu-El Vegetable Soup image

This is from the cookbook from my former Temple in NJ with a few modifications with the move to Central Florida. This also can be made in a crock pot on low for 8-10 hours.

Provided by mandabears

Categories Vegetable

Time 2h35m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb stew beef chunk
12 cups water
1/2 cup dried split peas
1/2 cup small dried lima beans
1/4 cup barley
1 medium onion, diced
1 celery rib, chopped
1 teaspoon ground black pepper
1 tablespoon salt
1/4 cup long grain rice
1 white potato, peeled and cubed
1 sweet potato, peeled and cubed
10 ounces tomato soup, undiluted
10 ounces frozen mixed vegetables

Steps:

In a large stockpot mix beef and 12 cups water and bring to a boil.
Skim foam off the top.
Lower heat.
Add split peas, lima beans and barley, onion and celery.
Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
Cook 1/2 hour.
Add frozen mixed vegetables.
Cook 1/2 hour.
Correct seasonings to your taste.
Soup is finished when beef is tender.

Nutrition Facts : Calories 345.5, Fat 11.8, SaturatedFat 4.7, Cholesterol 38, Sodium 1183.8, Carbohydrate 41.7, Fiber 9.5, Sugar 6.4, Protein 19.5

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