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July Featured Recipe
Mexican Style Rice with Chorizo.
July Free Giveaway
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Butterfish
Japanese Restaurant

Joey Allaham and The Prime Hospitality Group
expand again!

New York's first kosher omakase* Japanese restaurant is scheduled to open Sunday, July 20th in Manhattan's Sony Building. Butterfish originally opened to the public as a traditional, authentic, and Japanese omakase restaurant in April... Read more...  

How to Keep that Guac GREEN!

Guac_green_sm

Learn the secret to avoiding browning – works every time. It's simple, foolproof, and easy -- and no, it doesn't involve avocado pits or extra lime juice.

Thank you to our colleagues at TheKitchn.com for sharing this great... Read more...  

Roasting Whole Garlic

Roasting_garlic

Roasted garlic is so versatile. It can add a special flavor to foods such as pasta, bread, poultry, meat and fish dishes. When mashed into a homemade salad dressing or sauce, it is simply an irresistible treat for garlic lovers.
Roasting whole garlic is... Read more...  



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Cousin Michael’s
Best in the World Brisket

Family recipes are very special – as is this one. Our dear cousin Michael sent this recipe to us. He says that it is the best ever!

Brisket4

Since we are talking best briskets this week, we are including this one. We think that it is delicious -- Do let us know what you think!

Ingredients

½ cup olive oil, divided
2 pounds onions, sliced
2 pounds mushrooms, sliced
1 5 pound brisket
2 cups chicken or vegetable broth
2 Tablespoons Worcestershire
¼ cup ketchup
2 Tablespoons dark brown sugar
1 Tablespoon flour
2 teaspoons instant coffee granules
pinch of salt and pepper
1 teaspoon dried thyme

Directions

Preheat oven to 350.
Heat ¼ cup olive oil in a large skillet. Add onions and simmer on low until onions are golden brown. Stir frequently. Remove onions to a bowl using a slotted spoon.
Add 2 tablespoons olive oil to the pan drippings and sauté the mushrooms about 20 minutes or until brown and the juices have almost evaporated.
Remove mushrooms using a slotted spoon and mix with the onions.
Season brisket with salt and pepper.
Add the remaining olive oil to the pan and add brisket fat side down. Cook about 6 minutes on each side or until brown. Remove to a platter.
Spread ½ onion/mushroom mixture in a large roasting pan. Top with brisket- fat side up. Spread remaining onion/mushroom mixture on top of brisket.

In a bowl- whisk broth, Worcestershire sauce, ketchup, brown sugar, flour, instant coffee and thyme and whisk together until blended. Pour over brisket.
Roast covered for 2 hours. Remove from oven and spoon pan juices over the brisket. Cook about 45-60 minutes longer or until tender.
Let stand until cool; Slice against the grain.
When serving, spoon onion mushroom gravy mixture over brisket.

Notes

Can be made and refrigerated 1-2 days before serving. Serves about 12

Recipe: kosher, meat

 
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