By SYBIL KAPLAN
From My Kosher Kitchen
F
all is a good time to make a brisket or any special roast. Here are some tried and true good recipes I frequently make for my family and friends...
Sybil Kaplan is a book reviewer, journalist, lecturer, writing teacher and synagogue librarian living in Overland Park, Kansas. She is the author of Kosher Kettle: International Adventures in Jewish Cooking.
Sybil Kaplan's recipes appear biweekly in The Jewish Post & News, the only Jewish weekly featuring her recipes as a kosher food column on a regular basis. The on-line version of The Jewish Post & News costs only $25 Cdn. for new subscribers in Canada, and $25 U.S. for subscribers outside Canada (one-fourth the cost of the mailed version.)
two to four servings
one to two-pound brisket or roast
one-third package kosher onion soup
paprika
parsley flakes
dill flakes
carrots (optional)
potatoes (optional)
1. Place foil in a baking pan, spray with vegetable spray and put brisket or roast on top. Sprinkle onion soup mix on top.
2. Sprinkle paprika, parsley and dill. Add carrots and potatoes if using. Cover with foil.
3. Place in preheated 350°F. oven and cook one hour per pound.
* * *
eight to 10 servings
four pounds brisket or roast
oil
four sliced onions
one crushed garlic
three-quarter cup catsup
one T. chili powder
two T. vinegar
two T. Worcestershire sauce
one cup water
paprika
1. Heat oil in a frying pan. Sear meat on both sides. Place in a vegetable sprayed baking pan.
2. Add onions and garlic and sauté. Add catsup, chili powder, vinegar, Worcestershire sauce and water. Cook 15 to 20 minutes.
3. Pour sauce over meat. Sprinkle with paprika. Bake in preheated 325 degree F. oven three hours
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