• Recipes
  • About
  • Rebecca & Ruth's Favorite Things
  • Product
  • Contact
  • Recipes
  • About
  • Rebecca & Ruth's Favorite Things
  • Product
  • Contact

Square Meal Round Table

Grandma Alice's Brisket

9/28/2017

4 Comments

 
Picture
​
No Jewish holiday is complete at our house without Grandma Alice's brisket. She may not be around anymore, but her recipe lives on. The meat always comes out tender, and moist and the gravy is redolent with onions and tomato flavor. It's a simple dish, one that cooks without constant attention and always leaves the crowd satiated. It also can be made a day in advance, and then warmed before slicing.


Grandma Alice’s Chuck Brisket  
Serves 8-10          
 
1 “First Cut” Brisket (5-7 lbs.)
2-4 tablespoons Hungarian paprika
3 yellow onions, sliced
3 cloves of garlic, roughly chopped
3 cups Tomato juice (preferably organic/ no salt added)
Salt to taste

Preheat oven to 350
 
Rinse meat, pat dry. Rub ½ of paprika on fatty side of meat.  Put in hot pan to brown (each side about 5 minutes.)  Rub remaining paprika on other side- crown. Remove meat once browned on both sides. 

Make a bed of onions and half of the garlic in roasting pan.  Place brisket on top.  Scatter remaining garlic on top.  Put ½ cup of water, ½ cup of tomato juice in the pan used to brown the meat.  Scrape paprika and browned bits into liquid mixture.  Pour over brisket.

Pour an additional 2 ½ cups of tomato juice over brisket.  Sprinkle to salt. Cover with foil.  Cook 3-4 hours until soft.  Best cooled over night.  (Separate sauce from meat) Slice meat cold.  Put in pan, cover with sauce with fat removed.  Heat covered in 300 degree oven until hot. 
Picture
4 Comments

Beef Tenderloin

1/25/2017

2 Comments

 
Picture
​
This is one of our go to proteins for any special occasion. We just made it for New Year's Eve and didn't have one slice left! It maybe a bit decadent in terms of cuts of meat, but it is a crowd pleaser everytime. So easy and simple to make, you just roast and leave to sit and finish cooking, then slice! Done! We keep the spices simple, but you could certainly take this tenderloin in any direction, using whatever dried spices are your favorite. Serve with chimichurri or a horseradish sauce. 


Beef Tenderloin
Serves 12 or 8 with leftovers

1 3-4 lb beef tenderloin, at room temperature
salt and pepper to taste
olive oil to cover about 1/4 cup 
 
Preheat oven to 450F degrees.

Rub tenderloin with olive oil, Kosher salt & ground pepper. (Or whatever other spices you like for your meats.)
 
Roast 40 min at 450 F.
Let stand 20 minutes outside of oven tented with Aluminum foil before slicing.

*you MUST let the tenderloin rest, this is where the cooking finishes and all the juices return to the meat.
2 Comments
    A square meal is satisfying, nourishing, complete.  
    A round table includes all.
    Newsletter

    Categories

    All
    Beef
    Bread
    Breakfast
    Brunch
    Cake
    Cheese
    Chicken
    Chocolate
    Condiment
    Cookie
    Dessert
    Dips
    Dressing
    Dutch Baby
    Fruit
    Gluten Free
    Gluten-free
    Greeting Cards
    Holiday
    Lamb
    Main Dish
    Muffin
    Note Cards
    Pasta
    Pie
    Protein
    Rice
    Salad
    Sauce
    Sidedish
    Snacks
    Soup
    Tart
    Thanksgiving
    Veggies

    RSS Feed

      Would you like recipes sent directly to you?

    Subscribe to Newsletter
Proudly powered by Weebly