More Jewish Holiday Recipes

Here are a couple more of my favorite Jewish recipes for ya’ll to try and let me know what you think.
Slow Roasted Beef Brisket:
4 to 6-lb (2 to 3 kg) beef brisket

4 cloves garlic, minced

1/4 cup  brown sugar

1 tbsp paprika

2 tsp salt

1/2 tsp black pepper

4 large onions, sliced

1/2 cup  beef broth or water


In a bowl or small food processor, combine the minced garlic, brown sugar, paprika, salt and pepper. By hand, rub this mixture all over the brisket, wrap tightly in foil or plastic wrap, and refrigerate overnight.

Preheat the oven to 325 degrees .

Lightly grease a roasting pan with olive oil cooking. Place the brisket in the pan and add the sliced onions. Pour the red wine or other liquid and cover the roasting pan very tightly with heavy duty foil (or the lid, if there is one). Place the pan in the oven and roast, undisturbed, for 3 hours. Uncover the pan and continue to roast for an additional hour, basting occasionally with the juices from the pan.

If you want to serve the brisket right away, let it sit at room temperature for about 30 minutes before slicing. Arrange slices on a platter, skim off any fat from the pan juices and spoon some over the meat. Serve the remaining pan juices separately.

If you are cooking this a day ahead of time, let the brisket cool completely, then refrigerate without slicing (it’s easier to slice the brisket when it’s cold). Skim off any congealed fat from the pan juices, slice the brisket thinly and arrange in the baking pan. Cover tightly with foil and reheat in the pan juices at 350 degrees for about 30 minutes or until heated through.


Cinnamon Apple Kugel

1 cup hot water

1 cup matzo farfel

1/2 cup white sugar

2 large apples – peeled, cored and shredded

2 teaspoons ground cinnamon

3 egg whites, stiffly beaten

Preheat oven to 375 degrees F (190 degrees C). Spray an 8×8-inch baking dish with non-stick cooking spray.

In a large bowl, combine the water and farfel. Add the sugar, apples, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.

Bake at 375 degrees  for 45 minutes.