Breast of Veal

1 6-7lb breast of veal
1 onion, diced
2 tbsp flour
1 can sliced mushrooms
2 cups chicken stock
1 cup Marsala cooking wine
4 cloves garlic
1/4 tsp allspice
Salt and pepper

Preheat oven to 350.
Season veal generously with salt, pepper, and thyme.
Heat a bit of oil in a frying pan and sauté onions until browned. Add flour and stir for 3 minutes. Transfer onions to 9×13 pan.
In the same frying pan brown all sides of the veal then transfer to 9×13.
Place mushrooms to the frying pan, then add chicken stock, Marsala wine, garlic, and allspice. Bring to a boil then pour over the veal and onions.
Cover tightly and bake for 3 hours. Let cool completely and slice.

If reheating, ensure veal slices are covered completely in gravy and place in the oven for 30 minutes.

sweet brisket

1 3lb beef brisket, trimmed of fat
1 medium onion, thinly sliced
1 12oz can of beer
1 12oz bottle tomato-based chili sauce
3/4 cup brown sugar
salt and pepper to taste

Preheat oven to 350.
Season brisket on all sides with salt and pepper and place in roasting pan. Cover with a layer of sliced onions.
In a medium bowl. mix together beer, chili sauce, and brown sugar. Pour over brisket and cover pan tightly.
Bake 3 hours.
Remove from oven and let cool slightly. Slice meat thin and place back into roasting pan. Spoon sauce over meat and reheat until meat is completely hot.

split minute roast

1 3-4lb split minute roast (2 pieces)
3 large onions, diced
1 cup soy sauce
1 cup maple syrup

Preheat oven to 350.
Put the 2 pieces of meat in separate 9×13 pans.
Mix together soy sauce and maple syrup then pour over meats, covering at least half of each roast. Divide onions and place on top of each roast.
Bake covered for 1 hour 20 minutes.
Remove from oven and let cool. Slice meat thin and put back into roasting pans, making sure gravy covers the meat almost completely.
Bake for another 45 minutes to make sure meat is completely hot and fully cooked through.

BBQ shredded beef

A great recipe for Shabbos lunch, put this up at any point on Friday and let it cook. The low heat for so many hours gives you fall-apart-soft meat, perfect for shredding.

1 3lb Chuck roast
1 large onion, thinly sliced
2 cloves frozen garlic cubes
BBQ sauce

Place sliced onion and garlic cubes in a crock pot. Place the meat on top and sprinkle on all sides with salt, pepper, and paprika.
Fill crock pot with water until it reaches midway up the roast. Set on low.
Take meat out on Shabbos day and shred with a fork and knife. Add a generous amount of BBQ sauce, mix, and serve.


savory brisket

3lb beef brisket
1/2 tbsp chili powder
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp black pepper
1/2 tbsp brown sugar
1/2 tbsp meat tenderizer (if not using, cook meat for an extra 40 minutes instead)
1/4 cup soy sauce
1 cup water
14oz can crushed pineapple or pineapple tidbits

Preheat oven to 350.
In a medium bowl, mix together chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Season brisket on all sides with spice mix and place in roasting pan.
Bake 1 hour. Remove from oven, then lower oven temperature to 300.
Mix together soy sauce and water then pour into pan. Pour pineapple on top of meat.
Tightly cover pan with foil and bake another 2.5 hours.
Let cool for 30 minutes before slicing.

braised veal shoulder roast

1 boned, rolled veal shoulder roast (about 4lbs)
3 large garlic cloves, cut into thirds
1 tbsp flour
1 tsp thyme, crumbled
1 tsp kosher salt
1.2 tsp each black pepper and paprika
2 tbsp oil (preferably olive oil)
1 cup white wine or water

Place garlic in openings at the ends of the roast. Mix together flour, thyme, salt, pepper, and paprika and rub on all sides of the roast.
Heat oil in a large, deep pot. Brown the roast on all sides.
Pour in 1 cup wine (or water). Cover and let simmer over low heat for 2-2.5 hours, until tender and meat thermometer inserted into the center registers 170. Make sure to rotate the roast occasionally, and make sure there is always enough liquid to cover at least the lower portion of the roast. Add more wine or water if necessary.
Remove meat and let rest for 10 minutes before cutting strings. Slice thin and serve with pan juices.

old-fashioned pot roast

2.5-3lbs square cut roast
2 onions, cut into quarters
6 cloves garlic, minced
5lb bag baby Yukon potatoes
2 carrots, cut into chunks
2 sweet potatoes, cut into chunks
1.5 cups red wine
2.5 cups chicken broth (or water with chicken soup mix)
1/2 tsp thyme
2 tbsp Dijon mustard
salt and pepper to taste

Sauté onions and garlic and leave in the pan.
Sprinkle roast generously on all sides with salt and pepper.
Brown roast on all sides in the pot with the onions and garlic.
Add in Yukon potatoes, carrots, and sweet potatoes. Sprinkle with thyme.
Add in red wine, chicken broth, and Dijon mustard.
Cover pot and let simmer on low for approximately 5 hours until soft.

Mediterranean Meat

2lb ground beef
1 onion, finely chopped
1 tbsp tomato paste
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp cinnamon
1/2 tsp salt

Mix ground beef with all spices except tomato paste.
Place ground beef and onions in medium frying pan and cook, breaking up clumps, until meat is completely browned and onions have softened.
Add in tomato paste and cook until the liquid thickens slightly.
Serve on a bed of hummus with fresh pita. Top with pine nuts for garnish.

123 Chicken

4-6 chicken legs
1.5 cups ketchup
1 cup Italian dressing
2 tbsp honey

Preheat oven to 350.
Mix together ingredients and pour over chicken.
Cover and bake for 2 hours, then uncover and bake another 15 minutes.

London Broil

1 1.5-2lb Flat London Broil
1 cup red wine
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 cloves garlic
1.5 tsp dried rosemary
1 tsp dried thyme
1.5 tsp black pepper

Mix together ingredients, then pour over London broil and let marinate for a few hours or overnight.
Preheat oven to broil. Broil meat 7-10 minutes on each side, depending on thickness and how well done you like your meat.
Let the meat rest for 10 minutes before slicing thin.
Can be served hot or at room temperature.

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