Subj : Re: Saint Patricks day!
To   : Carol Shenkenberger
From : Dave Drum
Date : Fri Mar 15 2024 05:35:43

-=> Carol Shenkenberger wrote to All <=-

 CS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 CS>       Title: Corned Beef Brisket/mustard-Glazed Vegetables
 CS>  Categories: Beef
 CS>       Yield: 1 Servings

 CS>       1    Corned beef brisket, (2 1/2
 CS>            -- 3 1/2 lbs.)
 CS>            Water
 CS>       8 c  Sliced cabbage, cut about
 CS>            -inch thick

Swap in diced red potatoes for the cabbage and you've got what my fried's
new wife is serving on the 17th (Sara is strictly Kosher so doesn't care
two hoots about St. Patrick - Bv)= ) But brisket is always on special at
this time of year.

 CS>       1 c  Julienne carrot strips
 CS>       3 tb Margarine or butter, melted

Margerine if you're keeping Kosher.

 CS>       1 tb Dijon mustard
 CS>       1 tb Parsley, chopped
 CS>       3 tb Red currant jelly, melted

She'll be using the Mick's Peppourri Green Hot Pepper Jelly I gifted to
Les last winter holiday season.  https://pepperjelly.com/shop/p/gh


 CS>   Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
 CS>   <nlberry@prodigy.net> on Apr 28, 1997

Sara is very Kosher (2 sets of dishes, separate untensils and cooking
vessels, etc. Les, OTOH, keeps Kosher by not serving bacon to the Rabbi.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brisket & Potato Kugel
 Categories: Beef, Potatoes, Vegetables, Chilies, Herbs
      Yield: 7 servings
 
      1 tb Extra virgin olive oil
      2 lb Beef brisket; in 1" pieces
        pn Salt
      2    Yellow onions; minced
      1 tb Tomato paste
      1 ts Light brown sugar; firm
           - packed
      1 cl Garlic; minced
      2 c  Chicken stock
    1/4 ts Chile flakes; or more
    1/3 c  Canola oil
           Salt
      3 lb Russet potatoes; peeled, in
           - 2" pieces
      7 lg Eggs; beaten
 
  Heat olive oil in an 8 qt. saucepan over medium-high;
  season brisket with salt and pepper and cook, turning as
  needed, until browned, 8-10 minutes. Reduce heat to
  medium and add half the onion; cook until onion is soft
  and caramelized, 6-8 minutes. Add tomato paste, brown
  sugar, and garlic; cook 3 minutes more. Add stock and
  chile flakes and bring to a simmer; reduce heat to low,
  cover, and cook until meat is falling apart, about 2
  hours. Set aside.
  
  Set oven @ 375ºF/190ºC.
  
  Place canola oil in a 7" x 11" baking pan and put in
  oven. Bring a large pot of salted water to a boil; cook
  potatoes 3-5 minutes. Drain and rinse potatoes under
  cold water; pulse in a food processor until chunky.
  Transfer potatoes to a bowl with remaining onion, the
  eggs, salt, and pepper. Remove pan from oven and place
  half potato mixture on the bottom, then the brisket,
  then top with remaining potatoes. Bake until golden and
  bubbling, about 1 hour 15 minutes.
  
  By: Eli and Max Sussman
  
  Yield: serves 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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