Hanukkah Sameach

Cider-Braised Brisket with Onions
Cider-Braised Brisket with Onions

Difficulty Level: Beginner
Prep Time: 4.5 Hours
Serves: 6


Ingredients:
  • 1 (3½ to 4 pound) boneless beef brisket, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds white onions, halved lengthwise and thinly sliced lengthwise (6 cups)
  • 1 bay leaf
  • 1 (12-oz) bottle cider
  • ¼ cup beef demi-glace
  • 1 tablespoon balsamic vinegar

Instructions:

Preheat oven to 350°F.

Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

In fat remaining in pot over moderate heat, cook onions with bay leaf, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add cider, beef demi-glace and balsamic (liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and braise in middle of oven until meat is very tender, 3 to 3½ hours. Cool in sauce, uncovered, 30 minutes. Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season sauce with salt and pepper. Slice meat across the grain and serve with sauce.

Recipe by Draeger's Cooking School


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Mini Potato Latkes
Mini Potato Latkes

Difficulty Level: Beginner
Prep Time: 30 min
Serves 6-8


Ingredients:
  • 1 small yellow onion, peeled
  • 1 pound Yukon gold potatoes
  • 2 tablespoons matzo meal
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • ½ to ¼ cup vegetable oil
  • additional kosher salt for garnish
  • sour cream or applesauce
  • 1 bunch chives, finely minced for optional

Instructions:

Preheat oven to 250°F.

Grate onion on a box grater and set aside. Peel potatoes and grate on the box grater, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after the last batch is added to water, then drain well in a colander. Spread grated potatoes on a lint-free kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potatoes to a bowl and toss with matzo meal, then stir in onions, eggs and salt.

Heat ¼ cup oil in a large nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6 to 8 latkes, spoon 1 tablespoon potato mixture per latke into skillet, spreading into 2-inch rounds with a spoon. Reduce heat to moderate and cook until undersides are browned, about 3 minutes. Flip latkes and cook until undersides are browned, about 3 minutes more. Transfer to a cooling rack set over a baking sheet to drain, and sprinkle lightly with kosher salt.

As you continue to make more, re-stir the batter before each batch. Add more oil to skillet as needed. Keep latkes warm in oven on a wire rack set over a sheet pan. Serve warm with sour cream or applesauce.

Recipe by Draeger's Cooking School


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Pomegranate & Orange Salad with Mint, Baby Spinach, Frisee & Radicchio
Pomegranate & Orange Salad

Difficulty Level: Intermediate
Prep Time: 30 min
Serves: 6

Ingredients:
  • ¼ cup pomegranate juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pomegranate balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • ½ bunch of mint, leaves picked from stems and cut in half
  • One (5-ounce) box of baby spinach, leaves sliced
  • 1 head radicchio, quartered and thinly sliced
  • 1 small head frisee, washed and cut into
  • 1-inch pieces
  • 2 large blood oranges, peel and pith removed, sliced thinly
  • Arils from 1 pomegranate (if available)

Preparation:
In a small bowl, whisk together pomegranate juice, Dijon mustard, pomegranate balsamic vinegar, salt, pepper, and olive oil until emulsified.

To remove the arils from the pomegranate, cut the fruit in half. Working with one half at a time, place each half in a large bowl filled with water. Keep the pomegranate submerged in the water as you gently pull apart the arils from the skin. Skim off any floating pieces of skin and strain the arils from the water. Repeat with remaining halves.

Just before you are ready to serve, toss the spinach, radicchio and frisee together in a large bowl with just enough vinaigrette to coat. Place oranges in a small bowl and toss with just enough vinaigrette to coat. Season both salad greens and oranges with salt and pepper.

To serve, make a bed of salad greens on a large serving platter and top with dressed orange slices and pomegranate arils, is using. Sprinkle with mint and serve immediately.

Recipe by Draeger's Cooking School


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