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

