Shortrib Casserole With Red Wine

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INGREDIENTS
2 kgs (4 lbs) Beef Shortib – Cut Into Sections
Canola Oil For Sautéing
3 Yellow Onions – Chopped
4 Cloves Garlic – Chopped
6 Carrots – Cubed
3 Ribs Celery – sliced
2 Cups Red Wine – I Used A Merlot
Salt & Pepper
1 Tbls Italian Mixed Herbs
Pinch Chili Flakes
¼ Cup All Purpose (Cake) Flour
50 g Tomato Paste
3-4 Cups Beef Or Chicken Stock

METHOD
Oven 140C
1 Heat a large frying pan and brown the short rib on both sides. Do not overfill the pan. You want the meat to brown. Remove from the pan and place into a casserole with a lid
2 Add the onions to the pan and stir until glazed, add the garlic and continue stirring for a few minutes
3 Add the carrot & celery and saute for a few minutes.
4 Turn the heat up and add the red wine and deglaze the pan. Simmer for 5 minutes.
5 Mix the flour and tomato paste and add to the pan. Stir
6 Add the stock, Italian herbs, chili flakes, salt & pepper to taste. Bring to the boil and then pour over the meat. Cover the casserole and place in the oven.
7 Stir every hour and let simmer in oven for 4 hours.
8 Serve with mashed potatoes or rice.

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Brisket Tzimmes

What can be better than the smell of roast brisket and cinnamon wafting from the oven….Real comfort food. I make a large casserole of Tzimmes every Rosh Hashanah. I like to roast the brisket the day before serving. Remove from the gravy, wrap in foil and place in the fridge overnight. Slice the next day which make the slicing much easier and the meat does not fall apart.

INGREDIENTS 
2-3 kgs (5-6 lbs) point brisket or middle cut brisket in one piece
1 large whole onion
2 whole cloves garlic
2 whole carrots
6 black pepper corns
3 bay leaves
15 ml ( 1 tbls) salt
5 ml ( 1 tsp) freshly ground black pepper
1 large tomato, cut into quarters
1 beef soup cube. ( I only keep chicken cubes, so that is what i use)

METHOD
1. Place brisket in a large heavy saucepan, cover with boiling water.
2. Add the onion, carrots, whole garlic cloves, peppercorns, bay leaves, salt & ground pepper.
3. Bring to the boil, reduce heat , cover and simmer gently for 3 hours.
4. Remove the brisket to a casserole dish and strain the stock.

TZIMMES INGREDIENTS
8 cups strained Stock from the cooked brisket
1 kg (2 lbs) frozen baby carrots
2 large sweet potatoes, peeled and cubed
4 large potatoes, peeled and cubed.
250 ml (1 cup) golden syrup
5 ml (1 tsp ) ground cinnamon
3 ml (1/2 tsp) ground ginger
5 ml (1 tsp) salt

METHOD
1. Preheat the oven to 180C (350F)
2. Place 4 cups of the stock into a pot, add carrots, potatoes & sweet potatoes into stock with salt.
3. Bring to the boil and add rest of ingredients including the extra 4 cups stock.
4. Simmer for 15 minutes then pour over the brisket.
5. Cover and place in the oven and roast for 2-3 hours till brisket is tender.
6. Baste the brisket every 1/2 hour.
7. Remove the brisket, slice against the grain and return to the casserole.
8. To warm, cover the brisket and place into a 100C (220F) till ready to serve.

The brisket will melt in your mouth!

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Gefilte Fish

IMG_4387My family love home made gefilte fish. I use 2 kgs minced/ground fish and make half into gefilte and the rest into fried fish balls. When my son was much younger he would not eat carrots so I mince/grind my own fresh fish and add fried onions to the mixture, which makes it sweeter. I hope your family enjoys it as much as mine do.

INGREDIENTS

2 kgs (4 1/2 lbs) filleted fish. (I use hake/stockfish but any white fish will do)
Ask the fishmonger for the head, skin & bones (these are used for the stock)
3 large onions, sliced and fried in 4 tbls oil
1 tbls flour or matzoh meal
2 tbls matzo meal
3 eggs
2 tsp salt
2 tsp seafood/fish seasoning
1 tsp sugar
1/4 tsp pepper
1 cup ice cold water

METHOD

1. Cut the fish fillets into chuncks.
2. Place a handful of fish into a food processor at a time and grind the fish for a few seconds till the fish is chopped. Repeat until all fish is ground.Remove the fish and place it in a large mixing bowl.
3. Add the fried onions and oil and blend till chopped finely, add this mixture to the fish in the mixing bowl.
4. Add the rest of the ingredients and mix very well. At this stage I taste the fish to check for seasoning…Yes I do like raw minced fish and this step might not be for everyone!
5. Prepare the stock. I still prepare the full amount even though I fry half.
6. Place 8 – 10 cups of water in a large pot
7. Add the rinsed skin, head and bones.
8. Slice 3 onions and add these to the stock, I add the skin of the onion which gives the stock a good colour.
9. Add 1 tsp salt, dash of pepper and 1 tsp sugar.
10. Bring to a boil and simmer for 1 hour.
11. Strain the stock and add 3 peeled and sliced carrots.
12. Use a bowl of water to wet your hand (this prevents the fish mixture from sticking) and shape the fish mixture into balls and carefully place into the hot stock
13. Cook over gentle heat for 1 1/2 hours.
14. Leave to cool in the pot.
15. Remove the fish balls and place them into a platter dish with sides – pyrex dishes work best. 16. Place a sliced cooked carrot on top of each ball.
17. Pour the liquid around the fish balls. It should set into a jelly from the skin, bones and head. 18. Place in the refrigerator.
For the fish cakes:
1. Heat oil in a frying pan.
2. Shape the fish mixture into patties or balls and frytill golden. IMG_0467 IMG_0472

Sushi Salad

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INGREDIENTS

1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden

DRESSING

½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water

IMG_5394METHOD

  1. Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
  2. Spread prepared rice over a large platter.
  3. Cover with shredded carrots, cucumber and salmon.
  4. Mix all the dressing ingredients together in a bowl.
  5. Pour over the salad and lay the avocado slices around the salad.
  6. Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.

SUSHI RICE RECIPE Halve recipe

3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine

SEASONING

2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt

METHOD

  1. Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
  2. Turn heat off and steam for 10 minutes.
  3. Draw a spatula through the rice to mix.
  4. Cover with a dish towel under the lid of the pot to absorb moisture.
  5. Let stand for 10 minutes.
  6. Now transfer to a wooden bowl.
  7. Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
  8. Fan the rice mixture while it cools and mix gently.
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