Ingredients: 1/3 cup apple cider vinegar (or more to taste)1 (6) ounce pineapple juice1/3 cup soy sauce, low sodium1/2cup brown sugar1 1/2 teaspoons minced garlic1 1/2 teaspoons ginger Beef cut of your choice Directions: Simmer all ingredients, cool and place in sealable plastic bag with your...

(For beef or veal ribs) Ingredients: Approximately 20 long boned ribs4 tablespoons liquid smoke120–ounce jar barbecue sauce1 20–ounce jar sweet and sour sauce1/2cup ketchup1/4 cup Worcestershire sauce Directions: Rub ribs with liquid smoke and marinate in refrigerator overnight. Grill veal or beef...

Adapted from a recipe from the historical 2nd Avenue Kosher Deli Plan to marinate the brisket overnight or at least 12 – 24 hours before cooking. Ingredients: 3 tablespoons onion powder3 tablespoons garlic powder3 tablespoons paprika1 teaspoon celery salt1 teaspoon salt3/4 teaspoon pepper1 (4-5...

Adapted from a signature recipe served at one of America’s leading Steak Houses Ingredients: One 1.5-inch thick rib eye steakExtra Virgin Olive OilSalt, fresh pepper Directions: Season meat with salt and fresh black pepper, drizzle with extra virgin olive oil and let marinate at room temperature...

by Ann Stettner, Wild Thymes We have prepared this delectable recipe and mark it as a"KosherEye Favorite!" It is easy and finger-lickin'good! Ingredients: 1-1/2 lbs short ribs cut flanken style (cut 1/3 –1/2 inch thick across bones)1 bottle Wild Thymes Korean Ginger Scallion Marinade Directions:...

from Chef Todd Aarons, Tierra Sur Restaurant at The Herzog Wine Cellars Wine Pairings: Herzog Special Reserve Syrah, Edna Valley Ingredients: 4 pounds boneless lamb shoulder roast*1 tablespoon kosher salt Spice mixture:1 tablespoon black peppercorns1 tablespoon allspice berries1 tablespoon cumin...

Adapted from the original recipe Ingredients: 1-½ lbs. ground beef 2/3 cup any flavor Johnny Harris BBQ Sauce 1 cup breadcrumbs Directions: Preheat oven to 350 degrees. Gently mix ingredients together forming a loaf. Place in a loaf pan and bake for 45 minutes. Pour the additional 1/3-cup of sauce...

KosherEye.com Adapted from a recipe by Elizabeth Kratz, staff writer, CKCA The ultimate comfort food – beef stew or made the French way, BeefBourguignon. A delicioius meal to serve on a cold night. Perfect for Shabbos. Ingredients: 1 top of the rib beef brisket, flanken, or other marbled meat, cut...

Adapted from a recipe by the Marietta Diner Restaurant, Marietta, GA, as presented on Food Network’s Diners, Drive-ins & Dives Ingredients: 5 pounds chuck roast- cut into 2-inch cubes2 yellow onions1/4 cup of chopped garlic2 pounds sliced mushrooms2 bay leaves1 1/4 Tablespoon black pepper1...

KosherEye.com A KosherEye Signature Recipe Ingredients: 2 lbs thinly sliced chuck or London Broil (2” long, ¼ “ wide strips)4 Tablespoons canola oil2 thinly sliced onions1 lb sliced mushrooms2 Tablespoons parve margarine4 tablespoons flour12 ounces beef stock (such as Manischewitz), or vegetable...

Adapted from Jewish Slow Cooker Recipes by Laura Frankel This recipe is especially succulent. Ask your butcher for "English cut" short ribs. This cut tends to be tender, makes a better presentation, and is very economical. (The other common cut for short ribs is "flanken cut," which is great in...