3 lb. brisket of beef
5 to 6 sweet potatoes
6 carrots
6 prunes
1 medium onion, sliced
1 tablespoon margarine
1/3 cup honey
4 cups water
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons flour
I used my slow cooker. I placed the brisket in four cups of water. I added salt and pepper, onion, honey, cinnamon and nutmeg and cooked the brisket on high for about three hours. I peeled the sweet potatoes and chopped them into large pieces along with the carrots and added them to the brisket pot and cooked until tender. I removed the vegetables and continued cooking the meat in the pot until desired tenderness.
Separately, I melted the margarine in a small pan and added some Wondra flour until thick and then added some drippings from the cooking brisket until I got the thickening for a gravy. I then added the mixture to the brisket. Lastly, I chopped some prunes and added them to the gravy as well.
I served the meat separately from the vegetables with a pitcher of gravy.
This was our dinner on Rosh Hashanah this year and it was delightful! I served it with Hallah bread. Recipe below:
Hallah
1 pkg. dry yeast
1 tsp. salt
¼ cup sugar
¼ cup oil
1-1/4 cups hot water
2 eggs
5 cups all purpose flour
1 egg yolk and 1 tablespoon water (for glazing)
Mix sugar and salt with oil and hot water in a large bowl until dissolved. When water is lukewarm, add yeast and let dissolve. Add eggs and 4-1/2 cups flour. Knead for five minutes. Add rest of flour as needed.
Grease a large bowl. Put dough in and cover. Let stand for about an hour and a half to double size. After dough rises, put it on a board, punching and kneading it.
Many recipes call for separating the dough into pieces and rolling out each portion to make braids. Whether you braid it or not, it should be round for Rosh Hashanah symbolizing that the year has come full circle and another year begins.
Cover with a towel and let it rise again. After it is risen, brush with egg yolk/water mixture. Bake in 350 oven for 30 to 35 minutes.
5 to 6 sweet potatoes
6 carrots
6 prunes
1 medium onion, sliced
1 tablespoon margarine
1/3 cup honey
4 cups water
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons flour
I used my slow cooker. I placed the brisket in four cups of water. I added salt and pepper, onion, honey, cinnamon and nutmeg and cooked the brisket on high for about three hours. I peeled the sweet potatoes and chopped them into large pieces along with the carrots and added them to the brisket pot and cooked until tender. I removed the vegetables and continued cooking the meat in the pot until desired tenderness.
Separately, I melted the margarine in a small pan and added some Wondra flour until thick and then added some drippings from the cooking brisket until I got the thickening for a gravy. I then added the mixture to the brisket. Lastly, I chopped some prunes and added them to the gravy as well.
I served the meat separately from the vegetables with a pitcher of gravy.
This was our dinner on Rosh Hashanah this year and it was delightful! I served it with Hallah bread. Recipe below:
Hallah
1 pkg. dry yeast
1 tsp. salt
¼ cup sugar
¼ cup oil
1-1/4 cups hot water
2 eggs
5 cups all purpose flour
1 egg yolk and 1 tablespoon water (for glazing)
Mix sugar and salt with oil and hot water in a large bowl until dissolved. When water is lukewarm, add yeast and let dissolve. Add eggs and 4-1/2 cups flour. Knead for five minutes. Add rest of flour as needed.
Grease a large bowl. Put dough in and cover. Let stand for about an hour and a half to double size. After dough rises, put it on a board, punching and kneading it.
Many recipes call for separating the dough into pieces and rolling out each portion to make braids. Whether you braid it or not, it should be round for Rosh Hashanah symbolizing that the year has come full circle and another year begins.
Cover with a towel and let it rise again. After it is risen, brush with egg yolk/water mixture. Bake in 350 oven for 30 to 35 minutes.
Comments
"yummy..."
"tummy"
Thanks for this warm blog! Great recipes! God bless sister!! Off to eat something :)