This year, the Jewish New Year is a time to join once again with family and friends to share some quality time together safely.
Following are some Rosh Hashanah recipes from Rudlin Torah Academy’s “Manna from Heaven” cookbook that will add a sense of tradition to your tabletop. All recipes are from local community members.
BRISKET OF BEEF
Yields 8-10 servings
- 5½ pounds beef brisket, trimmed of fat
- 1 ½ teaspoons salt
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil
- 2 whole garlic cloves minced
- 3 large onions, thinly sliced
- 2 cups dry red wine
- 5 medium carrots, peeled and cut into 2-inch pieces
- 2 celery stalks, diced
- 1 (28-ounce) can plum tomatoes with juice
- Preheat oven to 325°.
- Season both sides of beef well with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy casserole over medium-high heat.
- Add brisket and brown very well, about 4 or 5 minutes each side.
- Transfer to a plate/set aside; Heat at medium low.
- Add remaining olive oil, garlic and onions.
- Cook, stirring frequently, until quite brown and very soft, about 25 minutes.
- Add red wine, raise heat to high and bring to a boil.
- Cook about 2 minutes, scraping up the brown bits on the bottom of the pot.
- Add carrots, celery and tomatoes/stir well to combine.
- Return brisket to the pot, spooning some of the liquid and vegetables over it. Cover and transfer to oven.
- Bake 3 hours or until very tender, carefully turning meat after 1 ½ hours.
- Let cool slightly and remove brisket, being careful not to shred.
- Transfer the sauce and vegetables from the pot to a food processor and process until very smooth.
- Adjust seasoning with salt and pepper if necessary.
- If serving right away, return sauce to the pot, slice meat: across the grain into ¼-inch thick slices and place in sauce.
- Warm over medium-low heat for about 5 minutes.
CHICKEN WITH ARTICHOKES AND WHITE WINE
Yields: 4 servings 4 skinless, boneless chicken breast halves
- 2 teaspoons all-purpose flour
- 4 tablespoons margarine
- 2 (9-ounce) packages frozen artichoke hearts, thawed
- 1 cup chopped onion
- 2 teaspoons Italian seasoning
- 1 ¾ cups chicken broth
- 1 cup dry white wine
- Salt and pepper, to taste
- Sprinkle chicken with salt and pepper; dust with flour.
- Melt margarine in heavy, large skillet over medium-high heat.
- Add chicken
- Saute until brown, about 3 minutes per side.
- Transfer chicken to plate.
- Add artichokes, onion and Italian seasoning to skillet.
- Saute until onion is tender.
- Add broth and wine, boil until liquid is reduced by half, about 8 minutes.
- Return chicken and accumulated juices to skillet.
- Cover, reduce heat to medium-low.
- Simmer until chicken is cooked through and artichokes are tender.
- Season to taste with salt and pepper.