KosherEye Best Recipes - Meat

London Broil by Rebbetzin Rifki Freundlich

ContactUs@KosherEye.com (Allan Scher) — Thu, 25 Apr 2013 15:40:33 +0000

KosherEye.com

This meat dish can be prepared ahead, sliced and served at room temperature. Perfect for Shabbos lunch.

Ingredients

3-4 lbs. London Broil
Marinade mix: 1/3-cup olive oil,

Navarin Spring Lamb Stew

ContactUs@KosherEye.com (Allan Scher) — Mon, 15 Apr 2013 18:13:29 +0000

KosherEye.com

By Rachel Willen, foodfixkitchen.com

Lovely recipe for the slow cooker or for stove top preparation. Chef Rachel is a huge fan of the Cuisinart/Browning slow cooker.

Ingredients

4 tablespoons (1/2 stick) parve margarine or extra-virgin olive oil.
1 boneless lamb shoulder roast about 3 1/2 lbs., cut into 2-inch pieces/cubes
1 yellow onion, minced
2 Tbs. all-purpose flour
2 cups dry white wine
3 cups chicken or beef stock, reduced to

Everyday Meat Loaf with Hidden Vegetables

ContactUs@KosherEye.com (Allan Scher) — Fri, 12 Apr 2013 05:00:00 +0000

KosherEye.com

Adapted from a recipe by Chef Daniel Hollaway

Meat Loaf is the classic American comfort food, and this version is one of our favorites. It is a one dish meal, moist, luscious and healthful, since it is actually loaded with vegetables. (But, Shhh! we won't tell!). We love this with a side of oven fried or mashed potatoes or simple white or brown rice.

Ingredients

1/3 cup extra virgin olive oil
1 cup each green bell peppers, carrots, celery, minced
1 /2 cup onions, minced
5 lbs. meat (Best to use 80% ground beef, and 20% leaner ground meat such as ground turkey or chuck)
10 eggs
2 1/2 cups bread crumbs
Salt, pepper & garlic to taste
Ketchup for "frosting" - approximately

Breakfast Burrito

ContactUs@KosherEye.com (Allan Scher) — Tue, 09 Apr 2013 18:31:44 +0000

KosherEye.com

By June Hersh
The Kosher Carnivore

Nothing says good morning like starting your day with skillet seared spicy sausage, freshly scrambled eggs and authentic refried beans all wrapped up in a flour tortilla blanket.

Side Note: Homemade salsa is fast and easy and oh so delicious spooned over the burrito. By making it yourself you control the heat and the chunky factor. (See pages 256-257)
Behind the Counter: You'll want to buy sausage that easily crumbles and has a slight kick, such as chorizo.

Ingredients

Steak and Eggs

ContactUs@KosherEye.com (Allan Scher) — Tue, 09 Apr 2013 17:56:23 +0000

KosherEye.com

By June Hersh
The Kosher Carnivore

When I was a child one of my favorite meals was having breakfast for dinner. My mother would par boil potatoes and pan-fry them till golden brown, then pour beaten eggs over the potatoes and stir them into a scrambled frenzy, picking up the crusty bits of potatoes that clung to the pan. I've combined my mom's signature dish with a lean pan seared steak to create an unbeatable trio; steak, home fries and eggs; a cowboy sized meal to be enjoyed anytime of day. Unless you have short order cook experience, it's not easy to juggle two pans at once. I suggest, you cook the steaks first and then let them rest while you fry the potatoes and eggs.

Behind the Counter: Any tender steak, cut from the chuck would work for this dish, like a good chuck eye or blade steak. Minute steak or silver tip steak (+$) are good options. Have your butcher cut them

Corn Beef Hash with Poached Egg

ContactUs@KosherEye.com (Allan Scher) — Tue, 09 Apr 2013 17:23:04 +0000

KosherEye.com

Calzones

ContactUs@KosherEye.com (Allan Scher) — Fri, 05 Apr 2013 02:10:42 +0000

KosherEye.com

These versatile calzones are made with Red Star Platinum Yeast, and the recipe was entered into the KosherEye Red Star Platinum Recipe Competition by reader Simone Greenbaum. The dough is parve and the filling recipe can be adapted to work with meat, vegetarian or dairy ingredients.

Ingredients

For the dough:
4 cups all purpose flour
1 packet Red Star Platinum yeast
3/4 tsp. salt
1 & 1/2 scant cups of warm water
3 Tbsps. olive oil

For the beef and vegetable filling:
2 cups leftover or cooked beef- chopped

Veal Brisket and Cippolini Onions and Mushrooms

ContactUs@KosherEye.com (Lois Held) — Tue, 29 Jan 2013 01:47:15 +0000

KosherEye.com

Photo: theorganicgrocer.com

by June Hersh, The Kosher Carnivore

Lean and delicate veal brisket is a delicious alternative to beef brisket. Its subtle flavor marries well with a crisp white wine sauce fragranced with sweet cippolini onions and earthy mushrooms.

Ingredients:

1 pound cippolini onions, root and end trimmed and peeled (small white onions or pearl onions can be substituted)
3 tablespoons olive oil
1 pound white button and cremini mushrooms, cut in half, caps only
1 teaspoon herbs de Provence
1 (2 1/2 - to- 3 - pound) veal brisket
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine or dry vermouth
1 cup chicken stock
1 bay leaf
A few sprigs fresh thyme, optional

Directions:

Heat 2 tablespoons of oil in a braising pot. Cook and stir the onions, over medium heat until they begin to develop a medium brown color, about 5 minutes. Add the mushrooms and sprinkle with the herbs de Provence. Cook and stir until the mushrooms brown, about 10 minutes. Remove the onions and mushrooms with a slotted spoon and reserve.

Season the veal with salt and pepper. Add the remaining tablespoon of oil in the same pot that you cooked the onions and mushrooms, raise the heat to medium-high and sear the veal on both sides, about 5 minutes. Remove the veal to a plate.

Deglaze the pan by pouring the wine and stock into the pot, scraping up the brown bits. Cook for several minutes before adding back the veal and its collected juices. Toss in the bay leaf and fresh thyme, if using. Cover and simmer for 1 hour. Add the reserved onions and mushrooms and continue cooking about 30 to 45 minutes or until the veal is fork tender. Remove the bay leaf and thyme twigs; they

Teriyaki Glazed Should Lamb Chops

ContactUs@KosherEye.com (Lois Held) — Tue, 27 Nov 2012 20:15:02 +0000

KosherEye.com

by June Hersh,The Kosher Carnivore, (St. Martin's Press)

Often overlooked because they look less pretty than rib lamb chops, these shoulder chops make a great presentation when grilled. Because they come from the shoulder they are less tender, and need to marinate, but are well suited to grilling or broiling. Save your expensive rib chops for fancy schmancy company and serve these indoor grilled teriyaki shoulder chops for a terrific weeknight meal.

Ingredients:

For the Marinade:
1/2cup fresh ( not canned) pineapple juice
1/2 cup honey
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1/2 teaspoon dry mustard
2 tablespoons rice wine vinegar
2 tablespoons brown sugar

4 (8-ounce) shoulder lamb chops

Directions:

Combine all the marinade ingredients, reserving

Korean Kalbi Ribs

ContactUs@KosherEye.com (Lois Held) — Tue, 27 Nov 2012 20:05:13 +0000

KosherEye.com

by June Hersh,The Kosher Carnivore, (St. Martin's Press)

Nothing says summer like ribs, whether you choose those mammoth ribs from the standing rib roast section of the animal, or meaty flanken (short ribs). Here