Chuck Steak? Really.

Grilled Chuck Steak

I realize that chuck steak does not have the same high regard as, say rib steak. But I don’t care. I love chuck because it has such a robust, beefy flavor and the texture, while not as tender as rib, is satisfying to any lover of beef (which I am!).

You can make chuck steak in a quickie way — seasoned with salt, pepper and garlic powder and grilled outside (or in the broiler or grill pan).

But a marinade really enhances this cut of beef and also helps make it more tender. This recipe for Marinated Chuck Steak — spiked with a bit of Sriracha — is perfect for a summer meal and is an especially good choice if you are observant and have eaten nonmeat meals during the Nine Days.

Grilled, Marinated Chuck Steak

• 2 pounds chuck steak

• 1/4 cup red wine

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh ginger

• 1/2 teaspoon grated fresh orange zest

• 1/2 teaspoon Sriracha

• freshly ground black pepper to taste

Place the meat in a deep container. In a bowl, mix the wine, olive oil, orange juice, mustard, thyme, ginger, orange zest and Sriracha and pour over the meat. Turn the meat over once or twice to be sure all surfaces are covered. Marinate for about one hour. Preheat an outdoor grill or oven broiler. Remove the meat from the marinade. Sprinkle with fresh pepper. Grill or broil for 3-6 minutes per side, depending on whether you like the meat rare, medium or medium-well. 

Makes 4-6 servings

Meat Kreplach

I had such a nice response to my post and recipe for potato and cheese pierogies/kreplach and also, someone mentioned varenikas. So, I might catch some flack for this but basically, the dough for all three is similar and in Poland the dumplings are known as pierogies, in Ukraine they’re called varenikas and Ashkenazi Jews know them as kreplach. No matter what you call them, they are marvels.

For those who are kosher, obviously the dough for meat kreplach has no butter or other dairy. The texture is somewhat different but still very similar to dairy dough. My kreplach dough has eggs, which gives them a nice, tender texture.

MEAT KREPLACH

DOUGH:

• 2 cups all-purpose flour

• 3/4 teaspoon salt

• 3 large eggs, beaten

• 2-3 tablespoons cold water, approximately

• chicken soup or a saute pan and vegetable oil

Place the flour, salt and eggs in a food processor. Process, gradually adding just enough water for a ball of dough to form. Wrap the dough and let rest for at least one hour. Roll the dough, a portion at a time, on a floured surface until the dough is very thin. Cut into 2-1/2 to 3-inch squares. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two edges of the square before folding). Bring a large pot of water to a boil. Add the kreplach about a dozen at a time, lower the heat to a simmer and cook for about 15 minutes, or until they are tender. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach (on one side until golden brown) in vegetable oil.

FILLING:

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 1 medium clove garlic, finely chopped (optional)

• 12 ounces chopped, cooked beef

• 1 large egg

• 1 teaspoon paprika

• salt and freshly ground black pepper to taste

Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the meat in a bowl. Add the onion, garlic, egg, paprika and salt and pepper to taste. Mix thoroughly.

Moroccan Meatballs

Check out this article I wrote for The Nosher. It's about meatballs.

Who doesn't love meatballs?

These are slightly spicy and cloaked in a rich, chunky tomatoey sauce. So good any night of the year. Also a good choice for Passover.

Bonus: you can make them ahead!

https://www.myjewishlearning.com/the-nosher/make-ahead-moroccan-meatballs-recipe/

Pot Roast is always a winner!

Pot Roast is always a welcome winner!

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole on the cooktop on high heat. Sear the meat surface on both sides (about 2-3 minutes per side). Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Brisket, Barbecued with Mango BBQ Sauce

Happy Father’s Day! In our family June is loaded with celebrations! Birthdays, graduations, Father’s Day. So today we’ll read lots of cards, open gifts and have a barbecue, including Texas style brisket. I braise the brisket first until it’s tender, then slather it with sauce and grill it until it’s crispy. Here’s one of the sauces I use:

MANGO BARBECUE SAUCE

1 large ripe mango
1 tablespoon vegetable oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 cup bottled chili sauce
1/4 cup orange juice
1/4 cup molasses
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper

Peel the mango and puree the flesh in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and cook for another minute. Add the mango puree, chili sauce, orange juice, molasses, soy sauce and cayenne pepper. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 15 minutes, stirring occasionally, or until slightly thickened. Let cool.
Makes about 2-1/2 cups #barbecuesauce #barbecue #bbq #bbqlovers #fathersday #fathersday2024 #brisket #bbqbrisket #barbecuebrisket

Kosher "Cheese burger"

There is no such thing as a kosher cheese burger. However! I recently got a package of vegan cheddar “cheese” from @neverbetterfoods and it is a wonder! I used some to make the cheese burger in the photo and for several other recipes. It worked so well I bought some more and also bought a package of their mozzarella “cheese.” So far everything has been delicious and my tasters had no idea that the cheese was nondairy. Anyway, if you need nondairy “cheese” for kosher dishes or because of food sensitivities or whatever, check out these. I wish they produced slices, which would be easier for some recipes, but in the meantime I’ll go with the shreds. I’ll be posting some of the recipes soon.

#kosher #koshercheese #nondairycheese #nondairycheeses #dairyfreecheese #vegancheese #cheeseburger #cheeseburgers

Meatball Nosh

I had a little cranberry sauce and a bottle of chili sauce and a small amount of ground beef. Not enough to use for dinner, so I made a version of the Elegant but Easy Cookbook recipe for cocktail meatballs (Marion Burros and Lois Levine). I didn’t have the recipe in front of me but remembered it was little meatball cooked in a combo of grape jelly and chili sauce. The version I made was delicious and just enough for a nice little nosh for 2. I made a fraction of the recipe below.

Gonna make these for New Year’s, when we have hors d’oeuvres at different points during the day (no actual dinner).

Cocktail Meatballs: heat 1-1/2 cups cranberry sauce, 1-1/2 cups chili sauce, 1/4 cup orange juice and 1 teaspoon finely chopped fresh ginger in a saucepan. Stir to blend the ingredients. Bring to a boil, then turn the heat to low. In a bowl, mix 1 pound ground beef (or use turkey or veal) with 1 egg and enough breadcrumbs to bind the mixture well. Make 1-inch meatballs and place them in the sauce. Cook for 35-40 minutes, spooning the sauce over the meatballs occasionally and turning them to coat all sides.

Makes 8 servings

Pot Roast for the Win

It’s cold outside.

Also, the world is terrifyingly unstable.

I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.

Like this chuck roast.

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole. Sear the meat surface on both sides (about 2-3 minutes per side) using heat heat on a cooktop. Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Brisket with BBQ Glaze

I was never a big brisket fan. Soft, wet, brown meat just isn’t my thing. My mother, who was a very good cook, and every other woman in the family, served the meat with pan juices and overcooked onions and carrots.

It was one of the only recipes of my Mom’s that I didn’t like.

So when it was my turn as woman of the house this was not a dish I ever cooked for the holidays.

Then my sons-in-law came along and wanted to know “where’s the brisket?”

I had to find a way that satisfied the whole crew.

After a while I discovered Texas style barbecued brisket: tender meat glazed with thick, tangy sauce and crispy ends and outsides. It was a transformative moment, gastronomically speaking

I wish my Mom was here to try it!

Brisket is expensive, so I don’t make it often, but when I do I always pre-cook it to tenderness this way, then glaze it with barbecue sauce (instructions for when to do what are in that post too).

This year, this is the sauce I am using:

Texas Style Brisket

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup apricot jam

• 1/2 cup orange juice

• 1/4 cup honey or maple syrup

• 1/2 cup apple cider vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

• pinch or two of freshly grated nutmeg

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, jam, orange juice, honey or maple syrup, apple cider vinegar, brown sugar, cloves and nutmeg and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 15 minutes or until thick.

Makes about 2-1/2 cups

Sweet and Sour Pot Roast

There are two truths about pot roast.

First, it’s not glamorous or gorgeous.

Second, it is delicious and satisfying.

So, with that in mind, please remember that the photo may not be an artist’s dream, but the food in it is always devoured because the recipe is big winner. And, while pot roast is ideal when the weather is cold or dreary, it’s so satisfying that it will do in just about any weather.

Sweet and Sour Pot Roast

• 3-4 tablespoons all purpose flour

• salt and freshly ground black pepper to taste

• 3 pound chuck roast

• 4 tablespoons vegetable oil (I use avocado oil)

• 2 medium onions, sliced

• 2 large cloves garlic, chopped

• 1 teaspoon finely chopped fresh ginger

• 1 1-pound 12-ounce can tomatoes (including liquid)

• 1/4 cup brown sugar

• 3 tablespoons cider vinegar

• 1 tablespoon Worcestershire sauce (I use vegetarian Worcestershire sauce)

• 4-5 carrots, peeled and cut into chunks

• 2-3 medium all-purpose potatoes, peeled and cut into chunks

In a dish, mix the flour with some salt and pepper. Dredge the beef in the flour to coat it on all sides. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for 6-8 minutes, to brown the surface. Remove the meat and set it aside. Add the remaining vegetable oil to the pan. Add the onions, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes (and liquid), brown sugar, cider vinegar and Worcestershire sauce. Stir to blend the ingredients. Return the meat to the pan. Add the carrots and potatoes. Cover the pan and place it in the oven. Turn the heat to 275F. Cook for about 3 hours or until the meat is tender.

Makes 6 servings