Traditional Shabbat Cholent

 

January 8th 2011By nancyannsherman

Everyone has their heirloom cholent recipe. This is a classic, easy version for everyone.

 

Terriyummy Beef Strips

 
sharon lurie ribs

April 2nd 2014By Sharon Lurie

It is like Teriyaki, but so much yummier when you make it yourself. The secret ingredient is the cola.

 

Simplest Korean “Kalbi” Ribs

 
june short ribs

April 18th 2012By June Hersh

Beef flanken is the meat of choice for traditional Korean barbecue, also called kalbi (Galbi), which is Korean for rib. The thinly sliced flanken is marinated in an authentic Asian sauce, and finished with a sprinkling of sliced scallions to add color and a crisp oniony bite. Start to finish 4 hours or up to overnight to marinate, then under 15 minutes to grill

 

Short Rib Sliders

 
Short Rib Sliders

August 16th 2011By Jamie Geller

 

Polish Cholent

 
gKeMtquOqAFZjXhf

January 23rd 2011By got cholent

We deliver hundreds of portions of cholent every week to Shuls and homes all over the NY area. Of the 16 versions we offer from around the globe, this Polish is the most traditional. This recipe has been adapted for a 6qt Crockpot. As stated before, I'm a huge fan of the crock-pot bags (lg turkyy baking bags work too) They make clean-up a breeze and my wife happy

 

Korean BBQ Short Ribs

 
korean bbq short ribs

October 14th 2013By Tamar Genger MA, RD

I was looking for a new way to cook flanken after I received a shipment from Grow and Behold Pastured Meats. I figured this version served rare would be perfect with their high quality meat and it was one of the best flanken recipes I have made. I used a Korean marinade that I learned about from a few sources online and then just cooked the meat enough in the broiler so that it was rare. It did retain some chewiness, but really only in a good way and lots of flavor. I added some pear for an extra fun surprise in flavor.

 

Katz Tzimmes

 

October 12th 2012By RenaB

From the steppes of Russia to the plains of Winnipeg, this recipe has been with my family for generations. It gets made twice a year, on Rosh Hashana and on Pesach. While the official title is Katz Tzimmes, it’s not your typical tzimmes. In fact, after you make (or just eat ) this, you will never think the same way about tzimmes again.

 

Grandma Pauline’s Cabbage Soup

 

November 1st 2010By deborah914

This was a favorite recipe of my late mother-in-law's that my family grew to love! A full meal in a bowl and terrific for this time of year.

 

Family Heirloom Chulent

 
cholent

April 7th 2011By Jamie Geller

This recipe used to be top secret. My husband made it for Shabbos every week and he never divulged the details, even to me! Then one Friday he wasn't feeling well and rather than give up his weekly chulent, he let me take over. I was so nervous. It wasn't a success the first time, but I've practiced and now we're neck and neck. It was his father's recipe, passed on to his older brother, then passed on to him. It was supposed to go straight to our son but I got it first! I guess you could say I am now an honorary member of the men's club. Note: You can substitute the 3 tablespoons Chicken Consommé Mix + 3 cups water with 3 Cups Chicken Broth.

 

Cabbage Borscht

 
Pressure-Cooker-Soups-Cabbage-Borscht

January 3rd 2013By Melinda Strauss

 

Boneless Short Ribs

 
short ribs

April 2nd 2014By Sharon Lurie

On a recent trip to New York my husband chose a low and slow roasted piece of deboned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn't choose a steak, I have to admit it was delicious. So naturally, upon returning home, I started experimenting until I received the "thumbs up" from the Lurie Jury so here goes.

 

Beef Porridge

 
beef-porridge-54

March 7th 2011By Jamie Geller

A Geller Classic, passed down from Grandma Martha, this is a perfect winter soup. It was by special request that I learned how to make it. Hubby used to ask his grandma, "Could you make both chicken and porridge for Shabbos, so I can have a ladle of each in my bowl?" Now he tries the same shtick with me. I haven't been daring enough to try the combination of the two−yet. After cooking for 3 hours, the flanken gets so soft it just melts in your mouth. This hearty soup could be a meal with a nice, thick slice of challah.