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Jewish Holiday Brisket September 26, 2016

Filed Under: Cassoulet seasoning,Recipe,Uncategorized - Sue Fuirst @ 3:38 pm
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jewish holiday brisket

1 Tbsp olive oil

5 lb brisket of beef

2 large onions diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

3 1/2 cups crushed tomatoes, 28oz can

1 cup red wine

1 cup beef broth

1 Tb Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.

Raise heat under pot and pour in wine and stir to deglaze the pan. Add beef broth, tomatoes and Basics Fuirst Cassoulet Seasoning, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, cover and cook an additional hour or more.  If there is too much liquid, uncover pot.  Leaner cuts of meat may require more time.

Pictures to follow.  Still cooking.

 

Rack of Lamb February 12, 2016

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,Recipe,rosemary roasting blend,Tandoori spice blend - Sue Fuirst @ 2:34 pm
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Rack of Lamb

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

 

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Per rack:

1 Tb olive oil

1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning

OR

Per Rack:

1 Tb olive oil

2 Tsp Dijon mustard

1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub generously all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to step 2.

  1. Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

Enjoy.

 

 

 

Levitt Fuirst Rack of Lamb

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,rosemary roasting blend,Tandoori spice blend,Uncategorized - Sue Fuirst @ 2:31 pm
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I like lamb.  Maybe that’s why so many of my spice blends are lamb-friendly.

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  Some eaters will be fine with two chops. If you are serving a Ken Fuirst, assume 5+ chops will be consumed.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

Per rack:
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
OR
Per Rack:
1 Tb olive oil
2 Tsp Dijon mustard
1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub seasoned paste all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to next step.

Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

 

Enjoy.

 

 

 

Brisket Time! April 8, 2014

Filed Under: Cassoulet seasoning - Sue Fuirst @ 6:01 pm
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holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.

 

Brisket

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 5:50 pm
Tags:

jewish holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.