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While trying to stay traditional yet wanting to be a bit innovative, I created this brisket-topped kishka, which combines traditional and modern Shabbos lunch staples.
1 pound (450 grams) store-bought orhomemade kishka
1 and 1/2–2 pounds (680–910 grams) second-cutbrisket (you can sub with deckel,kolichel, or French roast)
1/4 cup Gefen Jellied Cranberry Sauce
1/4–1/2 cup Lipton Onion Soup Mix (we like itflavorful!)
3/4 cup Gefen Honey BBQ Sauce
1 quart chicken stock (store-bought, such as Manischewitz, orhomemade)
1 cup chopped cilantro
1/2 cup shredded daikon radish
1/2 red pepper, finely diced (optional)
1 jalapeño, finely diced
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
salt, to taste
pepper, to taste
For the meat: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the meat into a 9 x 13-inch (23 x 33-centimeter) baking pan. Combine cranberry sauce, onion soup mix, and barbecue sauce in a bowl and rub it onto the meat. Pour the chicken stock into the pan. Cover tightly and bake for one and and a half to two hours, depending on the size of your meat.
Right before Shabbos, wrap the kishka in Gefen Parchment Paper, then in heavy-duty aluminum foil. Make sure the aluminum foil is tight and holds its shape. Place the kishka into an oven-safe bag. (I like to use two of them to ensure that no water touches the kishka.) Place this package into a 5×7-inch (12 and 1/2 x 18-centimeter) deep pan and fill halfway with water. Cover the pan with aluminum foil or a foil cover. Stick the meat and the kishka into a 190 degrees Fahrenheit (90 degrees Celsius) oven until you’re ready to serve it on Shabbos day.
Right before you’re ready to serve, toss all the slaw ingredients. Remove the kishka and brisket from the oven. Unwrap the kishka and allow it to cool for a few minutes before slicing it into six to eight slices.
Put the meat into a bowl and shred it with two forks. Add one cup of gravy to the shredded meat. To avoid halachic issues, allow meat to cool slightly so it’s not yad soledes bo.
To serve, place a slice of kishka on a plate. Add a heaping pile of pulled beef and then some slaw.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perreti.
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