Your food bible is here. The Yom Tov issue is now in stores! We’re starting the new year off with a foodie BANG, accompanied by this month’s guest editor, Chanie Apfelbaum AKA Busy in Brooklyn. Let’s see what we’ve got this month:
GET ORGANIZED with our go-to guide of kitchen essentials to make cooking easier
BUTCHER’S CUT – See how we use the Top of the Rib (it’s even better than Brisket)
SUKKAH POTLUCK with Ami Magazine – We have recipes, they have recipes, you need these recipes. Pick up the Yom Tov Issue of Fleishigs Magazine and the Sukkos issue of Ami to complete the spread of delicious, Yom Tov recipes.
TRAVEL TO INDIA – We explore India: the places, the people, the culture, the food and Chef Eitan Bernath cooks up an Indian Sukkos Feast for the ages. You heard me. Indian Cuisine + Sukkos = BOOM!
GEFILTE FRENZY – How many ways can you cook gefilte fish? We prepare gefilte fish 6 ways: Sous Vide, Instant Pot, Stovetop, Baking with Water, baking without Water, Baking with Mayo and Breadcrumbs.
PRETZEL CHALLAH is an art-form, and Kayla from The kitch NY is here to teach. Watch how she takes you step-by-step in this exclusive baking tutorial. Plus, Bacon Honey Crumb Topping, Pull-Apart Pretzel-Wrapped Sausage Ring and her Roasted Garlic Stuffed Challah Method. If I told you any more, I’d have to bill you.
SIMANIM 2.0 – Join Chanie Apfelbaum ~ Busy in Brooklyn for this Rosh Hashana special showcasing traditional simanim with modern twists, like her Simanim Stuffed Eggplant.
KOSHER MARKETING MINDS – Relive out night at Tfusion Steakhouse with today’s hottest foodie marketers, like Mann…cough…Sales…cough…Co. Anyone got a Ricola?
NEW PRODUCT TESTING – We begin our “Product Testing” feature, where we try out some of the new popular food products to hit store. This month, it’s all about Betterine.
Pick up a copy at your local Kosher supermarket, Whole Foods, Barnes & Nobles or Subscribe at www.fleishigs.com
Montreal Spiced Braised Brisket
by: Shifra Klein @shifraklein
Use first or second cut, depending on your preference for a lean (first cut) or fattier (second cut) roast. You can also make this recipe with minute roast, top of rib roast or French roast.
1 (4-pound) brisket
2 tablespoons Montreal steak seasoning
2-3 tablespoons grapeseed or vegetable oil
2 Spanish onions, thinly sliced
1 teaspoon kosher salt
1 cup barbecue sauce
½ cup apricot preserves
1 cup beer
Preheat oven to 350°F.
Heat a large frying pan over medium-high heat.
Rub steak seasoning all over the brisket.
Add oil to pan and sear for 6-10 minutes per side, until golden brown.
Remove the brisket from frying pan and place in a 9×13 baking dish.
Add onions and salt to frying pan and lower heat to medium. Add more oil, if necessary.
Sauté for 15 minutes, until onions are softened and lightly golden brown. Add beer to the pan to deglaze and pick up all the flavorful bits on the bottom of the pan.
Add barbecue sauce and apricot preserves to pan to create a smooth sauce.
Pour onion mixture over brisket.
Cover pan tightly with foil and braise for 3 hours.
Allow roast to cool in pan before refrigerating or slicing.
For best results, refrigerate overnight and slice when cold.
Slice roast, reheat and serve.