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Fall Harvest Silver Tip Roast

KosherEye.com Adapted from Kosher by Design Cooking Coach by Susie Fishbein This is a stunning dish. Save it for a special occasion or holiday meal. If you can't find sunchokes, you can substitute 1 pound of fingerling or baby Yukon Gold potatoes, each also cut in half. Ingredients: 1 pound...

Standing Rib Roast

KosherEye.com by June Hersh,The Kosher Carnivore, (St. Martin's Press) There isn’t a more impressive or savory main course than a standing rib roast. It's sheer size and presence is awesome, and it requires such little attention to achieve greatness. The standing comes from the bones that the rib...

Last Minute Miami Ribs

KosherEye.com by Estee Kafra, Cooking with Color This is one of my favorite last minute, never-fail sauces and tastes terrific on Miami ribs. It couldn’t be simpler and the orange juice gives it a nice citrusy twist. You might want to add some sliced onions to the pan under the meat, but if you...

Sliced Steak with Tangy Herb Sauce

KosherEye.com by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application A Square (French) Roast is the perfect cut of meat for this recipe not only because the meat is moist and delicious; but also because the slices are uniform and make a beautiful presentation. The Herb...

Rabbi's Ribs

KosherEye.com Adapted from Steven Raichlen, Best Ribs Ever (Workman) Over the years, I’ve heard from numerous grill jockeys who don’t eat pork for a variety of reasons. Well, these meaty beef bones are for you. The recipe features a technique not seen elsewhere in the book: brushing the ribs with...

Gaucho-Style Beef Ribs

(Costelas de Boi) KosherEye.com Adapted from Steven Raichlen, Planet Barbecue (Workman) Visit the iconic Brazilian steak house Fogo de Chão (with branches throughout Brazil and North America), and the first thing you’ll see is the namesake campfire with racks of ribs roasting on upright metal...

"Burger King Whopper"

KosherEye.com Converted to kosher by KosherEye.com Adapted from Todd Wilbur, Top Secret Recipes In 1954, in Miami, Florida, James McLamore and David Edgerton built the first Burger King Restaurant (not kosher). By 1991 more than 6,400 Burger King outlets could be found in forty countries and all...

Tagliata with Garlic and Parsley

KosherEye.com Adapted from Hazan Family Favorites In Italy, steak is often served cut, and thus the word tagliata. The Hazan family enjoys a thick rib–eye from time to time. This cut makes it possible to get nice crust formed while keeping the inside rare and tender. Ingredients: 1 medium clove...

Rib Eye Steak with Mushroom Sauce

KosherEye.com Bais Yaakov Cookbook, (Feldheim Publishers) What could be more perfect than a rib eye steak? One with mushroom sauce of course! A favorite of many, the secret to this recipe is first searing the steaks. Ingredients: 4 (8–ounce) rib eye steaks Salt Ground black pepper 2 tablespoons...

Brisket Prune Tzimmes

KosherEye.com by Tina Wasserman, Cooking&More.com Tzimmes has its origin in medieval Germany where it was the custom to have meat stews that contained fruit and vegetables. Perhaps the Persian and Western Asian culinary habit of using fruits with meat made it up the Rhine? The sugar beet growing...

Spaghetti Bolognese

KosherEye.com photo: by June Hersh by June Hersh,The Kosher Carnivore, (St. Martin's Press) Spaghetti Bolognese is all about the meat. The stock, sautéed aromatics, touch of tomato sauce and pinch of oregano are all designed to support the main focus; slow simmered ground beef. Together they...

Corned Beef Hash with Poached Egg

KosherEye.com by June Hersh,The Kosher Carnivore, (St. Martin's Press) The next day bonus of last night’s corned beef dinner is undoubtedly waking up to a steaming skillet of freshly slung hash. You don’t need to be a short order cook to prepare this simple, satisfying, hardy breakfast. While your...

Beef Stew Provencal

KosherEye.com by June Hersh,The Kosher Carnivore, (St. Martin's Press) Chuck and Stew get potted is not just a good name for a buddy flick, but a way to remember how to best prepare cubed meat from the chuck region. This stew speaks with a French accent and is a take on a classic daube. The...

Chicken Fried Steak

KosherEye.com by June Hersh, The Kosher Carnivore, St. Martin's Press If you think this southern specialty is truck stop fare, you are sorely misguided. This thin slice of steak is coated in a spicy flour blend, quick fried and smothered in creamy gravy for a very satisfying and fast steak dinner....

Meat and Potato Cholent

KosherEye.com From Recipes Remembered, by June HershRecipe by Frania Faywiowicz, Poland Cholent is considered a special dish by observant Jews who needed to prepare Saturday’s midday meal, before Friday at sundown. The combination of ingredients are as varied as the families who prepared them, but...

Veal Meatballs

KosherEye.com By June Hersh, The Kosher Carnivore, St. Martin's Press Veal’s sweet delicate flavor and leanness makes them a perfect choice for savory meatballs. The trick is to handle the meat as little as possible to retain the light, open texture and create a moist meatball. Drop them into a...

Grilled Beef Cigars

KosherEye.com by Grow and Behold Kosher Pastured Meats This is a favorite! The Grow and Behold pastured beef is so flavorful you don't want to overpower it with too many spices, this dish shows off the meat. Ingredients: 2 pounds Grow and Behold ground beef 2 tablespoons ground cumin 1 large egg 3...

Braised Short Ribs

KosherEye.com by Gayle Squires, Kosher Camembert.com This recipe is from Ana Sortun’s SPICE: Flavors of the Eastern Mediterranean with just a few modifications. It serves 8, but it’s easy to modify using the formula of 1 pound of meat per person. This is one of those recipes that can be made in...

Quick "Barbecued Ribs"

KosherEye.com Adapted from WMF Perfect Plus Pressure Cooker recipe This is a delicious, moist, yummy recipe for beef ribs– and the gravy is divine. Perfect with mashed potatoes. It is prepared using the WMF Perfect Plus 6-1/2-Quart Pressure Cooker. Ingredients: 1/2 cup water 1 large onions, cut...

Temple Emanu-el Brisket

KosherEye.com From The Brisket Book by Stephanie PiersonAndrews McMeel Publishing Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better, it takes so little effort for this sweet alchemy to work. Roberta Greenberg, the long–time...

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