5 jewish beef brisket Recipes

vegetable oil, beef brisket, ground black pepper to taste, onions, thickly sliced, garlic, peeled and cut in half, salt and pepper to taste

beef brisket, kosher salt and coarsely ground black pepper, extra-virgin olive oil, garlic, peeled and crushed, celery stalks, cut into chunks, carrot, cut into chunks, yellow onion, cut into chunks, red wine, beef stock, fresh rosemary, bay leaves, fresh thyme sprigs, mayonnaise, stone-ground mustard, onion rolls, buttered and toasted until golden, smoked mozzarella, red cabbage slaw , recipe follows, freshly squeezed lemon juice (about 1 1/2 lemons), red wine vinegar, sugar, extra-virgin olive oil, sliced jarred cherry peppers, shallot, thinly sliced, head red cabbage, thinly sliced (about 4 cups), kosher salt and freshly ground black pepper

white beans, brown beans, beef brisket , boned, vegetable oil, onions, sliced, garlic cloves, sliced, potatoes, peeled and quartered, pearl barley, bay leaf, dried thyme, sweet paprika, honey, salt , to taste, pepper , to taste, all-purpose flour, baking powder, salt , to taste, pepper , to taste, butter, softened, water, cold, parsley, finely chopped

eggs, flour, salt, water (approx 3 tbsp), cooked beef, chopped (such as roast beef or brisket), onions, sliced and browned, egg, salt, pepper, olive oil (original recipe called for schmaltz, rendered chicken fat) or butter (original recipe called for schmaltz, rendered chicken fat)