Meats

Perfect Lean and Moist Brisket

low-carb brisket up close.JPG

This Shabbos, we were expecting a houseful of company. Our guests were a motley assortment of meat eaters and lean eaters. That left me in a quandary as to how to prepare a menu to satisfy all tastes.

I prepared a vast assortment of simple Rainbow Roasted Vegetables including cabbage, cauliflower, rainbow carrots, eggplant and zucchini.  As the main dishes for Friday night, I prepared lemon zinger chicken and this lean and moist brisket.

This recipe doesn’t require marination.  It also doesn’t call for any oil. What it needs, though, is time.  Plenty of time.  Three hours of cooking time.  Oh, and onions.  Plenty of onions to keep it moist.

The low and slow cooking keeps the flavor and moistness.  The sliced onions create a flavorful and tender blanket of moisture that replaces the fat and protects the tender beef.

This is a gluten-free and low-carb recipe that is suitable for Pesach (Passover), too.

Simple and moist onion-covered brisket

INGREDIENTS

3-4 pound top of the rib beef roast or lean brisket

2-3 onions, sliced thin

lemon juice
1/2 teaspoon salt
pepper
minced garlic or garlic powder
paprika
powdered ginger
onion powder

dash of cayenne pepper (optional)

1 cup zinger tea

 

DIRECTIONS

Make a cup of zinger tea, squeezing out the tea bag to release as much flavor as possible. Add half of the tea to the bottom of the pan. Place roast in pan. Pour rest of tea over roast and generously sprinkle seasonings on top of the roast.

Place fattier side of the brisket up so that fat keeps the meat tender during cooking. Smother the roast with a layer of very thinly sliced onions, pressing into the roast.

Let brisket come to room temperature or place in oven on delayed cook mode.

Set oven to cook for 3 hours on 300 degrees F. Let roast stay in oven until the oven cools down, at least for a half hour.

Remove from oven and allow to cool completely.   Refrigerate before slicing.

Kaitlyn’s Simple and Delicious Chili Recipe

Kaitlyn loves to make chili for her family.    Her husband, Aaron, has some Texas roots and that may account for her family’s penchant for chili.

Aaron loves his chili with plenty of cayenne pepper and Avigail and Yehuda don’t seem to mind the heat in their chili, either.

Kaitlyn refers to their chili as cholent (traditional beef stew served on Shabbos) and the kids devour it.    After all cholent is a beef casserole and so is chili.  Perhaps we can even consider cholent to be a Shabbos chili.

If  prefer milder chili, you can easily adjust or eliminate the hot pepper, chili seasoning and cayenne pepper to accommodate your heat index.

This recipe has become of of my favorites because it is simple to prepare and can be served in so many ways.  Best of all, it freezes well.

chili-up-close

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