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12 Kosher Beef Recipes – Summer Recipe Series Finale!

 

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Shish Kebab

For six whole weeks Joy of Kosher and I have brought you our favorite summertime kosher  recipes. From drinks and salads to fish and chicken to some new kosher vegetarian recipes and these meaty faves to throw on the grill, we hope you found the time to relax this summer and enjoy a great meal.

But don’t worry! The recipes don’t stop now! In the next few weeks I’ll be bringing you my favorite recipe collections to help you survive the holidays! So don’t forget to join us here on the Kosher.com blog, on Twitter, and on Facebook to get all kinds of super easy and delicious recipes from my soon-to-be-released book, Quick & Kosher – Meals in Minutes!

So for now, here are last week’s kosher beef recipes!

Chili-Rubbed Steaks & Pan Salsa Poblano & Skirt Steak Fajitas Szechuan Braised Meatballs
Blueberry-Beef Burgers Shish Kebab Blue Ribbon Meatloaf
Check these out too!

- Vietnamese-Style Beef & Noodle Broth
- Asian Steak
- Oriental Hamburgers
- Quick & Kosher Teriyaki Skirt Steak
- Con Carne Chili
- Grilled Marinated Short Ribs

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

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5 Responses to 12 Kosher Beef Recipes – Summer Recipe Series Finale!

  1. I haven’t done a shish kebab on the grill forever! That looks mouth-watering.

  2. avatar says: Jamie

    So glad you think so Doug! It is. You can do any kind of shish – chicken shish (use dark meat boneless cutlets), veggie shish (use tomatoes, mushrooms, zucchini, red onion, multi-colored bell peppers) the possibilities are endless – enjoy the last bits of summer and thanks for your comment

  3. avatar says: leah

    Hi Jamie. I have your cookbook and it is wonderful. I cannot do brisket this year, so I bought chuck roast. Any suggestions as to how to prepare it. With many thanks for your help, shanna tova, Leah

  4. Leah,

    First thank you SO much, I really appreciate when people take the time to write me, so thank you again. Now onto our friend the chuck roast…

    A chuck roast can be cooked either as a dry roast or potted. As a dry roast it needs to be cooked medium to medium rare because it will seize and toughen up past 135 degrees F.

    It is best for potting. It is a very rich piece of meat and letting it braise for more than 2 1/2 hours will allow the meat to break and soften while the richness renders into a delicious sauce.

    As a dry roast take it out of the oven when its temperature with a meat thermometer measures 125 – 130 (no higher) and let it rest for at least 15 minutes before slicing.

    As a pot roast cook at least 2 1/2 hours in a braising liquid. It won’t slice pretty but it will taste great.

    As for your braising liquid use any recipe that you like, my Brisket in Wine Sauce recipe would be delish here.

    Enjoy and Shana Tova u’Metuka!

  5. Leah,

    I just thought of another delicious chuck roast recipe. You must check out our Coffee-Braised Pot Roast with Caramelized Onions http://www.kosher.com/Recipes/Meat/CoffeeBraisedPotRoastwithCaramelizedOnions.html

    Please be sure to let us know how what you decided to do and how your roast turned out.

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