Korean Braised Sriracha Brisket
I serve this brisket alongside tri-color Asian coleslaw for Hanukkah, Purim, and Shabbat.
1 4-5 pound brisket, cut into 3-4 pieces
1 tablespoon chili flakes
1 tablespoon paprika
2 ½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 large onion, diced
1 tablespoon fresh minced ginger
1 cup beer
½ cup orange juice or apple juice
¼ cup Thai or Korean chili paste or Sriracha sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoon brown sugar
1 ½ teaspoons sesame oil
Tri-Color Asian Coleslaw
Try this blend of purple and green cabbage topped with a tasty dressing!
3 cups shredded green cabbage
2 cups shredded purple cabbage
2 cups shredded carrots
¼ cup vegetable oil
1 tablespoon sesame oil
Juice of one lime
½ teaspoon salt
3 tablespoons brown sugar
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons black sesame seeds, optional
2 tablespoons minced cilantro
Brisket Sliders
Turn leftover brisket into crowd-pleasing sliders that are topped with an especially delicious special sauce.Turn leftovers into fabulous mini brisket sliders, a sure crowd-pleaser.
SLIDERS:
4 pounds, approximately, leftover brisket chunks and bite-sized pieces
Mini challah rolls, slider rolls, or mini hamburger buns
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SPECIAL SAUCE:
1 cup pan gravy from brisket, optional
1 ½ cups honey barbecue sauce
½ cup ketchup
¼ cup cola
½ teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cumin
Salt and pepper
Cold Cucumber Dill Soup
This vegan soup swaps traditional milk for plant-based coconut milk.
3 cucumbers, peeled, seeded, and chopped
1 tablespoons fresh parsley
¼ cup fresh dill
2 tablespoons fresh mint
1 teaspoon lemon juice
1 cup unsweetened plain almond milk (or other plant-based milk)
1 (5-oz) can coconut milk
Salt and pepper, to taste
Best-Ever Tomato Tart
This is a taste experience that blends pizza and quiche into a savory tart that's utterly fantastic.
BUTTER PASTRY:
2 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lemon juice
1/2 cup ice water
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TOMATO BASIL TOPPING:
1/2 cup chopped fresh basil
1 cup chopped fresh parsley
3 large garlic cloves, peeled
1 tablespoon fresh thyme leaves
Salt, pepper
1/2 cup olive oil
2 1/2 pounds medium-size tomatoes, sliced
1/2 pound medium cheddar cheese, grated
1/4 pound fontina cheese, grated
4 tablespoons Dijon mustard
1/2 cup Parmesan cheese grated