Living Well
Food
for the stuffing)
3-4 pounds potatoes,
any variety, peeled or
unpeeled, cut into
large chunks
4 carrots, cut into
2-inch pieces
1 large onion, sliced thin
1 cup white wine
1 cup water
1 bay leaf
Stuffing:
3 Tbsp. extra virgin
olive oil
3/4 cup chopped onion
1 tsp. minced garlic
1/4 cup pine nuts
2 cups sliced mushrooms
1 10-ounce box frozen
chopped spinach,
thawed and drained well
3 cups cooked white rice
Faye Schreiber's stuffed veal breast takes center stage.
1 tsp. dried, crumbled
basil
1 large egg
pan becomes dry.
Make stuffing: Heat oil in a large
Let the roast stand about 20 min-
skillet or large saucepan over medi-
utes before carving. Cut into 1/2- to
um-high heat. Add the onions and
3/4-inch slices and arrange on a plat-
garlic and the few slices of reserved
ter. Serves 8 or more.
turkey pastrami, chopped and saute
until tender. Add the pine nuts and
GRANDMA'S TZIMMES
cook a few minutes more. Add the
from Susie Rosenfeld, Oak Park
mushroom and spinach and saute
Cut ingredients round for Rosh
until the mushrooms are tender and
HaShana:
most of the liquid is absorbed. Add
2 cups thinly sliced onions
the rice and basil and cook for three
1 Tbsp. margarine or oil
minutes more. Remove the mixture
6 medium sweet potatoes, peeled
from the heat and stir in the egg. Set
and thickly sliced
aside until ready to use.
6 large carrots, peeled and
Veal breast: Preheat oven to 325 F.
sliced into thick rounds
Arrange meat on work surface, boned
1 pound uncooked pitted prunes
side up. Mix the garlic powder, papri-
1 Tbsp. lemon juice
ka, pepper, rosemary and vinegar in a
1/2 cup honey
small bowl. Stir well to combine. Rub
3 cups boiling water
half this mixture over the meat. Lay
3-4 pounds beef brisket,
the turkey pastrami slices over the
"deckle" roast or French roast
meat, overlapping slightly if necessary.
salt and pepper to taste
Spread the stuffing evenly over the
1 Tbsp. garlic powder, or to taste
turkey pastrami. Begin rolling the
Preheat the oven to 325F. Heat
meat beginning with the thickest side,
margarine in a large pot over medi-
roll jellyroll style. Tie the rolled roast
um-high heat. Add the onions and
with kitchen string or twine at 1-inch
saute until softened. Add the pota-
intervals to hold the shape. Place the
toes, carrots and the prunes. Add
roll seam side down on a rack in a
lemon juice, honey and boiling water.
large roasting pan. Spread the remain-
Bring to a boil, reduce heat and sim-
ing seasoning mixture over the veal.
mer the mixture, covered, for 20 min-
Arrange vegetables around the
utes.
roasting the pan. Pour the wine and
Pour the vegetables and fruit mix-
water over the meat and vegetables.
ture into a large roasting pan. Lay the
Add the bay leaf to the vegetables.
meat over the vegetables and season
Roast until the meat is tender, until a
with salt, pepper and garlic to taste.
thermometer inserted into the thick-
Cover the pan tightly with tin foil
est part of the meat reads 150F. It
and cook for 3 hours, until the meat
should take about 1 1/2 hours or
is very tender. Allow the roast to cool
more, basting with pan juices every
completely or chill up to one day
20 minutes, adding more liquid if the
ahead.
1
9/15
2000
Slice the meat when cold, against
the grain, into thin slices. Place the
cut meat over the vegetables; cover
well with foil, heat and serve. Serves
10 or more. Freezes well and leftovers
are great.
ISABELLE'S TZIMMES
from Isabelle Mazor, as told to Lynne
Deitch, Birmingham
3 pounds sliced carrots
water
juice of 1 lemon
1/4 cup sugar
one 4-pound brisket
salt and pepper to taste
2 cups grated onion
1/2 cup flour
5 cups grated Idaho or
russet potatoes
salt and pepper to taste
5 cups grated sweet potatoes
Place the sliced carrots in a roast-
ing pan; add enough water to cover
the carrots. Sprinkle salt and lemon
juice over the carrots and sprinkle the
sugar over. Put the roasting pan over
the burner of the stove set on medi-
um-high and bring the liquid to a
boil. Reduce heat slightly and cook
the carrots for 15 minutes.
Preheat the oven to 325F.
Arrange the brisket over the carrots
and season to taste with salt and pep-
per. Cover the pan tightly with foil
and cook for one hour.
Remove the meat from the roast-
ing pan, and let it chill completely
before slicing. Slice the brisket into
thin slices, against the grain.
Return the slices to the pan, over-
lapping them.
Preheat the oven again to 325F. In
a large bowl, combine the onion,
flour and salt and pepper to taste.
Spread this mixture over the meat
and vegetables. Top the potato mix-
ture with the grated sweet potatoes,
cover well with foil and cook for 2-3
hours more. Adjust seasonings to taste
and serve hot. Serves 12.
HARRIET'S TZIMMES
from Harriet Sklar, via daughter-in-
law Julie Edgar, Oak Park
1/2 cup sugar
one 3-4 pound beef brisket,
cut into 2-inch pieces
8 large carrots, chopped large
(food processor is fine)
2 medium sweet potatoes,
peeled and cut into chunks
12-15 pitted prunes
1 cup chopped onions
2 cloves of garlic, chopped
1-2 tsp. kosher salt, to taste
one 12-ounce can frozen orange
juice concentrate, thawed
water
1 splash (about 2 Tbsp.)
Grand Marnier
1/2 tsp. cinnamon
1 box matza ball mix, prepared
according to box directions into
matza balls. Allow the matza
balls to cool.
Preheat oven to 350F. Start with a
pot with a tight-fitting lid. Pour the
sugar in the pot and heat over medium-
high heat until it begins to melt and
brown. Stir until the sugar is golden
and a syrup, being very careful not to
burn the sugar. Remove from heat to
cool slightly before adding brisket.
Add the brisket and top with the
carrots, sweet potatoes, prunes,
onions and salt. Pour in the juice
concentrate and add enough water so
that the ingredients are nearly cov-
ered. Add the Grand Marnier and
cinnamon. Cover the pot with the lid
and cook for 4 1/2 hours. Add the
cooled matza balls and serve. Makes
12 large servings.
FOIL BAKED BRISKET IN A
SAVORY SAUCE
from Marcia Bass, via Debbie
Colman, Bloomfield Hills
4 pounds beef brisket, flat cut,
visible fat removed
garlic powder to taste
salt and pepper to taste
Maggi seasoning to taste
1 Tbsp. Kitchen Bouquet
1 cup sliced onions
1 package onion soup mix
2 cups burgundy or other red wine
11 1/2 ounces (two 5 3/4-ounce
cans)
Cannel brown gravy, optional
Lay the roast in the center of a
large piece of heavy-duty foil, large
enough to completely enclose meat.
Rub with garlic powder, salt and
pepper. Sprinkle Maggi seasoning
over the entire top, sprinkle Kitchen
Bouquet over the top, lay the
onions over the meat and sprinkle
soup mix on top. Pour the wine in
the pan, around the roast, but not
on top. Close the foil, sealing the
edges with a fold to make airtight.
Place the package in a roasting pan
and cook at 325F for about 3 hours
or until tender. Remove meat from
sauce, cool to room temperature and
chill well before slicing.
Chill sauce and remove fat when it
rises to top and cut meat in thin slices
across the grain. Put the meat back in
the pan and reheat it in the sauce.