Slow-Cooked Beef Chuck Roast

Delight in the rich, tender flavours of our slow-cooked beef chuck roast, perfect for bringing the family together over a wholesome meal. This recipe is designed to showcase the exceptional quality of Continental Kosher Butchers' meat.

Ingredients

Meat:

• 1- 1.5 kg Continental Kosher Butchers Chuck Roast

• 1 tablespoon Lewis&Son smoked paprika

• 1 tablespoon sea salt

• 1/2 teaspoon Chef’s Choice cracked black pepper

• 2 teaspoons dried garlic granules

Sauce:

• 4 tablespoons red cooking wine

• 2 tablespoons Kura Organic Premium Soy sauce

• 2 tablespoons pure maple syrup or honey

• 2 tablespoons tomato paste or BBQ sauce (use a low-carb, sugar-free option for a healthier version)

Vegetables:

• 3 carrots, peeled and cut into large chunks

• 1 large onion, sliced

• 3 celery stalks, cut into large pieces

• 2 fresh bay leaves (optional)

Directions

1. Preheat your oven to 160°C to ensure a slow and gentle cook for maximum tenderness.

2. Prepare the Meat:

   • Pat the chuck roast dry with paper towels.

   • Rub the meat with Lewis&Son smoked paprika, sea salt, cracked black pepper, and dried garlic granules to infuse it with flavour.

3. Mix the Sauce:

   • In a medium bowl, whisk together the red cooking wine, soy sauce, pure maple syrup or honey, and tomato paste or BBQ sauce.

   • Pour the sauce over the seasoned chuck roast, making sure it's evenly coated.

4. Add the Vegetables:

   • Arrange the carrot chunks, sliced onion, and celery pieces around the meat in a heavy-bottomed baking dish.

   • Add the fresh bay leaves if desired for an added depth of flavour.

5. Cook the Roast:

   • Cover the baking dish tightly with a lid or aluminium foil to lock in the moisture.

   • Place the dish in the preheated oven and bake for 3 to 3.5 hours. Cooking times may vary depending on the size of the roast.

   • Test for doneness by inserting a fork into the meat. It should glide in and out easily, indicating the roast is tender and ready to serve.

6. Serve:

   • Let the roast rest for a few minutes before slicing.

   • Serve the meat with the roasted vegetables and your favourite sides for a comforting, hearty meal.

Enjoy this melt-in-your-mouth beef chuck roast with the assurance of quality and care from Continental Kosher Butchers. Perfect for any family gathering or special occasion!

This recipe is inspired by the Soft and Savory Chuck Roast from www.Kosher.com. You can find the original recipe here. We’ve added our unique touch using Lewis & Son smoked paprika and local ingredients to make it a perfect fit for Continental Kosher Butchers.

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

What better centrepiece than a succulent, melt-in-your-mouth Instant Pot brisket?

INGREDIENTS

• 1 large yellow onion

• 1 beef brisket, preferably flat-cut (1.3 - 1.5kg)

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 1/3 cup beef broth

• 1/3 cup red wine vinegar

• 1/3 cup tomato paste

• 1/4 cup packed light brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 3/4 teaspoon garlic powder

• Fresh parsley, for serving (optional)

Instructions

• Thinly slice 1 large onion. Ensure that the surface fat on a 1.3 to 1.5-kilogram beef brisket is no more than 1/4 inch thick, trimming it as needed. If necessary, cut the brisket in half to accommodate it in a 6-liter or larger electric pressure cooker or Instant Pot. Evenly season the brisket with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.

• Using the highest Sauté function on the pressure cooker, heat 1 tablespoon vegetable oil until shimmering. Sear the brisket, undisturbed, until browned on the bottom, which takes about 5 to 6 minutes. Flip the brisket and brown the other side for an additional 5 to 6 minutes. Transfer the seared brisket to a large plate.

• Add the sliced onion and the remaining 1/2 teaspoon of kosher salt to the pressure cooker. Sauté the onions until tender, ensuring to scrape brown bits from the bottom of the pot, a process that typically takes 4 to 6 minutes.

• Now, incorporate 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup tomato paste, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the seared brisket to the pot, overlapping the pieces if necessary.

• Seal the lid and set the pressure cooker to cook for 70 minutes under HIGH pressure. It will require 5 to 7 minutes to come up to pressure.

• After the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.

• Finally, slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Optionally, garnish with fresh parsley.

RECIPE NOTES

Make ahead: The brisket can be prepared up to 3 days in advance. Keep the brisket covered with the gravy and reheat it along with the gravy in a baking dish covered with aluminum foil in a low oven.

Storage: Leftovers remain delicious for up to 5 days. Store the beef covered in gravy to maintain its moisture.

Sauce variation: For a velvety sauce, filter the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour the gravy into a fat separator, then transfer it back into the Instant Pot. Utilize an immersion blender to blend the sauce until it achieves a smooth consistency.

Nach Waxman's Brisket of Beef

Nach Waxman's Brisket of Beef

The most Googled brisket recipe on the internet.

Our neighbourhood is home to a brisket queen. She religiously buys 3kg of beef brisket every week to satisfy her family's craving for this juicy, flavourful dish.

Her brisket is so legendary that her friends and neighbours eagerly await their weekly dose. Whenever she's invited to a gathering, her first offer is always, "Is there anything I can bring?" And without fail, the response is always a resounding chorus of "YOUR BRISKET PLEASE!"

The secret behind this magical brisket? Nach Waxman's recipe, is the most Googled brisket recipe on the internet. Its simplicity and focus on quality ingredients let the beef shine through, creating a dish that's both comforting and unforgettable.

So, ditch waiting for an invitation to savour this brisket bliss. Take the initiative and become the brisket host everyone wants to connect with.

Ingredients

• 1 (2.7kg) Continental Kosher Butchers Beef brisket, trimmed with a thin layer of fat remaining

• 2 teaspoons Lewis & Son Matzo meal

• 1 pinch freshly ground black pepper

• 3 tablespoons neutral oil

• 8 medium onions, peeled and thickly sliced

• 3 tablespoons tomato paste

• 1 teaspoon kosher salt

• 3 cloves garlic, minced

• 1 carrot, peeled and halved

Instructions

• Preheat the oven to 175°C (350°F).

• In a small bowl, combine matzo meal and pepper. Lightly dust the brisket with the matzo meal mixture, ensuring even coverage.

• Heat the oil in a large ovenproof enamelled cast-iron pot or other heavy pot with a lid that fits snugly over the brisket.

• Carefully place the brisket in the hot oil and sear on both sides until crusty brown areas appear, approximately 5-7 minutes per side.

• Transfer the seared brisket to a plate and set aside.

• Add the sliced onions to the pot and cook over medium-high heat, stirring constantly with a wooden spoon to scrape up any browned bits from the bottom of the pot. Continue cooking until the onions have softened and developed a rich brown colour, approximately 10-15 minutes.

• Return the brisket and any accumulated juices to the pot, placing it on top of the softened onions.

• Spread the tomato paste evenly over the brisket, ensuring complete coverage.

• Sprinkle the kosher salt and additional pepper to taste.

• Add the minced garlic and halved carrot to the pot.

• Cover the pot tightly with a lid and carefully transfer it to the preheated oven.

• Bake the brisket for 1 1/2 hours.

• Remove the brisket from the oven and carefully transfer it to a cutting board. Using a sharp knife, slice the brisket against the grain into thin slices, approximately 1/8-inch thick.

• Return the sliced brisket to the pot, arranging the slices in an overlapping pattern, ensuring that the top edge of each slice is slightly visible. The final arrangement should resemble the original unsliced brisket, leaning slightly backward.

• If the sauce appears dry, add 2-3 teaspoons of water to the pot.

• Cover the pot tightly with a lid and return it to the oven.

• Reduce the oven temperature to 165°C (325°F) and continue cooking the brisket for another 1 1/2-2 hours, or until the meat is fork-tender.

• During cooking, check the brisket once or twice to ensure that the liquid is not boiling away. If necessary, add a few more teaspoons of water, ensuring not to overfill the pot. Spoon some of the liquid from the pot over the brisket to keep it moist.

• Once the brisket is fork-tender, remove it from the oven and let it rest for at least 15 minutes before serving.

• Serve the brisket with its flavourful juices, accompanied by your favourite side dishes.

Tips

• For a richer flavour, use beef tallow instead of neutral oil.

• If you don't have Lewis & Son Matzo meal, you can substitute it with breadcrumbs.

• Add a few sprigs of fresh thyme or rosemary to the pot during the final hour of cooking for an extra burst of flavour.

• Serve the brisket with a side of Eskal horseradish or gravy, if desired.

Enjoy this delicious and traditional kosher brisket recipe!

Scotch Fillet Roast with Mustard Rub and Vegetables

INGREDIENTS

• 1.5 kg scotch fillet roast

• 6 parsnips, trimmed and chopped

• 12 baby carrots, trimmed

• 2 red onions, peeled and quartered

• 1 bulb of garlic, halved horizontally

• 6 tbs seeded mustard

• ½ tsp salt

• ½ tsp pepper

GRAVY

• ¼ cup pan juices

• 4 tbs corn starch

• ½ cup water + 1 cup water

METHOD

1. Preheat oven to 190 degrees Celsius (fan-forced). Place prepared vegetables into roasting pan and place roast on top. Spread roast with half the mustard to coat the top. Sprinkle over salt and pepper. Drizzle with olive oil.

2. Bake for 1-1.25 hours to doneness of your liking. The doneness can only be accurately tested with a meat thermometer. For rare: 49 to 51 degrees Celsius. For medium-rare: 53 to 56 degrees Celsius. For medium: 58 to 60 degrees Celsius. Rest on a board loosely covered with foil for 10-15 minutes before carving. While the roast is resting, make your gravy.

3. Heat pan juices in a saucepan on medium heat. Combine corn starch and ½ cup water in a separate bowl to form a slurry. Whisk slurry into pan juices until combined then add remaining water in a ¼ cup at a time while whisking to thicken. Once all water is added, simmer until desired consistency. Alternatively, add more corn starch slurry to thicken.

4. Carve roast in 1 cm thick pieces and serve with vegetables and gravy.

Recipe from @frommylittlekitchen

Pulled Brisket-Topped Latkes

Ingredients

For the brisket:

1 - 1.5 kg CKB beef brisket

1 Tbsp salt

½ Tbsp freshly grated black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp dried parsley

3-4 Tbsp olive oil

1 can beer, like Urban Alley- Urban Ale

1 can ginger ale

1 bottle red wine

4 oz tomato paste

4 medium carrots, cut into medium size pieces

2 onions, cut into quarters

For the latkes:

12 medium-large Yukon gold potatoes, peeled and cut into large chunks

4 small onions, or 1 medium-large onion, cut into large chunks

4 garlic cloves, peeled and left whole

¾ -1 cup flour

4 eggs, lightly beaten

1 ½ Tbsp salt

½ Tbsp pepper

Vegetable oil for frying

Directions

To make the brisket:

In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.

Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.

When the meat is fork tender, remove the meat and set aside on a large cutting board.

Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.

On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavour.

Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.

To make the latkes:

Using the shredding attachment of a food processor or a hand grater, coarsely grate potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Photo and recipe from My Jewish Learning

Pickled Beef Brisket (Corned Beef)

Ingredients:

1 Pickled Beef Brisket

zest of 1 Orange

2 cloves Garlic -squashed

10 Black Peppercorns -squashed

2 Bay Leaves

1 tbsp Brown Sugar

1 tbsp Malt Vinegar

2 sprigs of Thyme

Method:

1. Put all ingredients in a pot and cover with water.

2. Bring to simmer and reduce heat for 2-3 hours until tender. Skewer should pierce meat easily but have some resistance in removing.

3. Rest for 10 mins and slice across the grain.

4. Serve with mashed potatoes, mustard or horseradish and a stout.