12 Kosher Beef Recipes – Summer Recipe Series Finale!
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!
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I haven’t done a shish kebab on the grill forever! That looks mouth-watering.
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
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
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!
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.