44 | SEPTEMBER 19 • 2019 THEJEWISHNEWS.COM
T
he High Holidays are
upon us. And, as with
all Jewish holidays, we
should serve “
special” foods —
those different from what we
normally eat on “
regular” days.
Judging by the
frantic queries I’
ve
received, I guess
this is not as sim-
ple as I think it is.
Let’
s talk about
this.
Good and
sweet are High
Holiday words exchanged from
one to another, from greetings
to prayers to the foods we eat.
So, High Holiday foods are,
therefore, sweeter than any time
of the year.
The following recipes are
traditionally served for Rosh
Hashanah. They’
re tried and true
— and a little traditional and a
little not.
SIX-INGREDIENT BRISKET
This simple recipe is very little
work. It’
s a combination of my
mother’
s recipe and some of my
own tweaks. It’
s everyone’
s favor-
ite. Bake it; chill overnight; slice
and finish baking the next day.
Ingredients:
2 packets onion soup mix (any
kind)
5 cups chopped onions
5- to 6-pound first-cut or
single-cut beef brisket, trimmed
of large layer of fat (if not already
trimmed).
½ cup ketchup
2 cups red wine (any kind)
1 can (15 ounces) diced
tomatoes with juice
Directions:
Preheat to 325ºF
. Arrange onions
in a large roasting pan or dispos-
able aluminum pan large enough
to hold the brisket comfort-
ably. Place the brisket fat side up
over the onions. Sprinkle the dry
soup mix around the sides of the
brisket. Pour the tomatoes and
ketchup sauce over the onion
soup mix. Add the wine and
enough water so that the liquid
reaches at least halfway up the
sides of the brisket.
Cover the pan tightly with foil
and cook for 3½ hours. Remove
from oven and cool to warm
before chilling overnight.
The next day, remove the foil
and discard concealed fat from
the meat, if any (the fat will be
orange from the tomatoes).
Preheat oven to 250ºF
.
Place the beef on a cutting
board. Slice the beef AGAINST
the grain (you will see the grain
as long lines — cut across them,
not in the same direction of
the grain. This is very import-
ant so that the beef will not be
“
stringy.”)
T
ransfer the juices in the pan
to the bowl of a food processor
or pitcher of a blender and pro-
cess or blend until smooth.
T
ransfer the cut meat slices
back to a pan (place them next
to each other as you cut them
to form the roast again) or into
an attractive ovenproof baking/
serving dish. Pour the blended or
processed sauce over and around
the beef and cook, uncovered, for
1 to 2 more hours (test the beef
for tenderness and seasonings; it
may need more salt). Cover with
foil and keep warm until ready
to serve. Makes 10-12 servings.
SAVORY ROAST
CHICKEN BREASTS
So simple and delicious. The
brown sugar adds a little touch
of sweetness to savory chicken.
Ingredients:
For the chicken:
2 pounds boneless and skinless
chicken breasts
Olive oil
For the rub:
2 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. dried parsley flakes
1 tsp. dried thyme leaves
1 tsp. granulated garlic
¾ tsp. kosher salt
½ tsp. fresh ground pepper
Directions:
Preheat oven to 425ºF
. Line a
rimmed baking sheet with foil or
parchment.
Pound chicken breasts lightly
(between two pieces of plastic) to
as much of an even thickness as
possible. If the breasts are large
(8 ounces or more), cut them in
half horizontally into “
cutlets,”
then pound it lightly. Repeat
with all the chicken.
Combine rub ingredients in a
small bowl and stir well.
Rub the chicken all over with
olive oil. Sprinkle the chicken
with the rub and “
rub” it on all
sides (use all the rub).
Arrange on the baking sheet
in a single layer. Cook for 15
minutes, or until golden. Do not
overcook. Wait 5 minutes before
serving or cutting into pieces.
Makes 4-6 servings. Alternately,
you grill the chicken on medi-
um-high for about 6 minutes
per side.
BROWN SUGAR APPLESAUCE
KUGEL WITH HONEY DRIZZLE
This is pareve so you can eat it
with meat or fish or whatever. It’
s
simple and a perfect side dish.
Arts&Life
Annabel Cohen
ISTOCK
Recipes refl
ect wishes for a good, sweet new year.
In Your Kitchen
Six-Ingredient Brisket
continued on page 46