Jews around the world are celebrating Rosh Hashanah, the Jewish New Year. We're celebrating too, by tasting some of the foods you might typically find served during a holiday fest.
Joining "Good Day" on Monday morning to cook up a traditional brisket, a noodle kugel and sweet and sour meatballs was personal chef Jerzy Gonzalez.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
6 to 8 pounds beef brisket
3 to 4 cloves of crushed garlic
7 to 8 carrots, peeled and cubed
3 to 4 parsnips, peeled and cubed
2 to 3 onions, diced
2 to 3 pounds potatoes, peeled (can be whole or cubed)
5 to 6 bay leaves
All the dill you can find (you can never have too much)
Salt and pepper for seasoning
Flour for dredging
Preheat the oven to 375 degrees F.
Rub the crushed garlic cloves into the roast, or cut slits and inset cloves of garlic directly into the meat. Combine salt and pepper and flour (I use a large plastic bag) and coat the brisket with this mixture.
Place the carrots, parsnips, onions, and potatoes in the bottom of a large Dutch oven (use the heavy enamel on cast iron one for even heat distribution). Add the peppercorns and the bay leaves. Place the brisket, fat side up, on top of the bed of vegetables. Place the dill on top of the brisket. Place in oven at 375 degrees F for about 15 minutes.
Fruit Noodle Kugel
8 oz. (250 gm.) wide egg noodles
1/2 cup sugar
1 tsp. cinnamon
1 1/2 cups canned pineapple, well drained
1/2 cup margarine
1/2 cup brown sugar
1 cup or more cornflakes
Boil noodles in a large pot according to the directions on the package.
Drain and rinse with cold water. Add beaten eggs, sugar, cinnamon, and fruit.
Place in a medium-sized, greased casserole dish.
Crush cornflakes slightly. Mix melted margarine and brown sugar. Add cornflakes to make a crumbly topping, and sprinkle evenly over kugel.
Bake, uncovered, for 1+ hours at 350 degrees Fahrenheit.
Sweet and Sour Meatballs
2 lbs lean ground beef
1 cup bread crumbs (dry)
1/2 cup finely chopped onion
1 tsp ground ginger
1 tsp seasoning salt
1.5 tsp black pepper (ground)
2 tsps worcestershire sauce
2 tsps granulated sugar
20 ozs pineapple chunks (drained with juice reserved)
1/3 cup water
3 tbsps distilled white vinegar
1 tbsp soy sauce
1/2 cup brown sugar (packed)
3 tbsps cornstarch
1/2 tsp seasoning salt
1 carrot (diced)
1 red bell pepper (cut into 12 inch pieces)
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.