Roasted Chicken Cutlets With Shallots, Tomatoes, and White Beans

My son Danny loves chicken, so I am always trying to come up with  updated and delicious recipes to try out on him.  I made this recipe last week, and he went absolutely gaga over it.  I’ve already made it twice since then, and I think he loves it so much, he could eat it at least once a week.  This chicken is extremely tasty and very healthy, too!  See my latest, even healthier variation below!

for the chicken: 

  • 1 pound of thin sliced chicken cutlets, or boneless cutless
  • kosher salt and freshly cracked black pepper
  • 3 garlic cloves, minced
  • about 1 tablespoon of fresh thyme leaves (if you have both fresh thyme and fresh oregano, use a combination of the two)
  • olive oil (I use light)

for the tomatoes and shallots:

  • 6-7 plum tomatoes, cut into chunks (each chunk should be about 1/2 the size of a cherry tomato)
  • 4-6 shallots, small dice
  • 3 garlic cloves, minced
  • kosher salt and freshly ground black pepper
  • about 1 tablespoon fresh thyme leaves
  • olive oil
  • 1/4 teaspoon red pepper flakes (optional)

to pull it all together:

  • 1 cup of chicken broth or stock
  • 1 can (15 oz.) of white beans, drained
  • a little more fresh thyme (or fresh thyme and oregano)

Serve over brown rice if you like.

Preheat oven to 400 degrees.  On half sheet pan, drizzle about 2 tablespoons of olive oil.  Then place tomato chunks on pan along with chopped shallots.  Sprinkle with minced garlic, thyme leaves, kosher salt, and some cracked black pepper.  Toss to coat with the olive oil.  Cook for about  45 min. to 1 hour or until tomatoes start to shrink and shallots are beginning to caramelize.

Right after you put the tomatoes and shallots in the oven, prepare your chicken.  Place the cutlets on a sheet pan which you have drizzled with olive oil.  Season the cutlets with salt and pepper.  Sprinkle the cutlets with the minced garlic and the thyme (or the thyme and oregano).  Put in the oven and bake for about 20-30 minutes until cooked through, depending on the thickness of the chicken.  Let cool for a few minutes, and then cut into bite sized pieces.

In a large skillet, pour about 1 cup of chicken stock, add the drained beans, the cut up chicken, and the roasted tomatoes and shallots.  Sprinkle with about 1 more teaspoon of fresh thyme or a combination of fresh thyme and oregano. Mix gently, and heat together over a medium flame for about 10 minutes until beans are heated through.  Reseason if necessary with salt and pepper.  Serve.

Notes:  You can substitute 2 pints of cherry tomatoes or grape tomatoes cut in half for the plum tomatoes.  I used canneloni beans, but you can substitute any type of canned white beans.

If you buy fresh oregano or fresh thyme, you can store it in a ziploc bag covered with a damp paper towel, and it will keep for a few weeks.

Note from 7/30/09: 

To make this dish even healthier, I increased the following, but used only 1 pound of chicken cutlets.  The results were amazing!

I roasted together about 12-13 plum tomatoes, and 2 boxes or bunches of grape or cherry tomatoes- halved, about 6 or 7 large garlic cloves minced, 6 shallots or 1 large vidalia onion chopped finely, 1 tablespoon fresh thyme, about 2 teaspoons kosher salt, about 1 teaspoon freshly cracked pepper, 1 teaspoon sugar, 1/4 teaspoon red pepper flakes (optional), tossed with about 4 tablespoons of extra virgin olive oil.  I actually started out the roasting on 2 sheet pans, because you want the tomatoes in one layer. Then later, when I needed the sheet pan to roast the chicken, I was able to consolidate the tomatoes onto one sheet pan.  Roast the tomatoes until they are really caramelized, turning them every so often.

Then continue directions above for the chicken and for putting the whole dish together, pour roasted tomatoes into large skillet, add the cut up chicken and any accumulated juices from pan, 2 cans of beans drained and rinsed, and 2 cups of organic chicken stock or broth.  Heat up covered about 10-15 minutes over medium flame, taste to see if you need any more salt, pepper, or red pepper flakes.  Serve with brown rice.

Then I used 2 cans of northern beans, drained, 2 cups of organic chicken stock or broth, a little more fresh thyme,

Judy’s Amazing Barbecued Chicken

This Is A Wonderful Chicken Recipe For A Beginner Cook! 

When I got married, I found a recipe in my Southern Living magazine for barbecued chicken.  I played with the recipe until it was perfect.  I made this chicken all the time, and my ex-husband Joe and my mother and father especially loved this chicken.  I still make this chicken for barbecues.  My family and friends go crazy for it!  I haven’t found another recipe as good as this in 30 years, and what’s great is how easy it is to make!

  • 3/4 cup ketchup
  • 1/2 cup soy sauce
  • 1/4 cup brandy
  • 1 tablespoon brown mustard
  • 1 tablesoon worcestershire sauce
  • 1/2 cup packed dark brown sugar
  • a sprinkling of garlic powder
  • about 10 grinds of black pepper

to make the sauce:

Whisk all the ingredients in a large mixing bowl.

to make the chicken:

There are two ways you can make this.

Method 1:  Brush some sauce on both sides of the chicken.  Then grill the chicken on a low setting for about 40 minutes, turning often and making sure the chicken is not burning.  Brush some more sauce on the chicken.  Then turn the heat up, and let the skin start to brown, turn a few times until the chicken is done, about 15-20 more minutes.  When you cook the chicken from start to finish on the grill, you have to watch the chicken carefully, because if the flame is too great, the outside of the chicken will burn before the inside of it is done.

Method 2:    Preheat oven to 325 degrees.  Place the chicken pieces on a half sheet pan covered with aluminum foil.  Season the chicken with kosher salt and pepper.  Bake for about 45 minutes.  Then preheat your grill to medium.  Brush both sides of the chicken with the barbecue sauce.  Grill your chicken, turning it as it starts to caramelize, and brushing it with more sauce if necessary.  The chicken will only need to cook for about another 15-20 minutes on the grill to finish off the cooking and to give the chicken a really good barbecue glaze.

Chippy Linder’s Delicous Fried Veal (Or Chicken) Cutlets and Fried Potatoes

Learn To Make This Delicious Fried Veal Or Chicken Cutlets With Fried Potatoes!>
I have many wonderful memories from my childhood associated with the Linder family. Chippy and Dave Linder and their children Meryl and Michael were very, very close friends of our family, and I loved being with them. What a wonderful family they were! I especially loved being around Chippy. She had (and still has) a quick wit. She just had a unique way of saying things; I never wanted to miss one word. Everything that came out of Chippy’s mouth seemed to have a touch of common sense and wisdom, tinged with humor. A memory I have is sitting in her beautiful kitchen on Buttfield Drive in Plainfield, New Jersey and just enjoying being there and listening to her talk. Anyway, I’m pretty sure that Chippy got this recipe from her wonderful and legendary mother in law, Rose Linder. This recipe calls for veal cutlets, but when I have made it, I have used chicken cutlets. If you try this recipe, you will not be disappointed!

    • 1 pound of veal or chicken cutlets
    • matzoh meal
    • corn flakes crumbs
    • 2 pounds of potatoes
    • 2 eggs
    • fresh cracked black pepperkosher saltpaprikacorn or light olive oil for frying

Parboil about 2 pounds of small red or small yukon gold potatoes until they are just starting to get soft. (If you are using red potatoes, you can leave the skins on. If you are not, then peel the potatoes before you parboil them.) As soon as you can pierce the potatoes with a fork or a knife, drain and run under cold water to stop the cooking. Slice into 1/4 inch thick slices, and sprinkle with a little kosher salt (if you are using salt) and paprika, and set aside.

Crack 2 eggs into a bowl and mix with 2 teaspoons of water, some kosher salt, and some fresh cracked pepper. Then pour equal amounts of matzoh meal and cornflakes crumbs onto a plate. Dip the cutlets first into the egg mixture on both sides, and then into the matzoh meal and corn flakes crumbs mixture on both sides. Then sprinkle some paprika on top of the cutlets. Pour some oil in a large frying pan, only about 1/8 of an inch high. When the oil is hot, place cutlets in. Toss the sliced potatoes in with the veal or chicken. As you fry and turn the cutlets and the potatoes, the potatoes will start to brown and pick up some of the crumbs too. Fry the veal or chicken and the potatoes until they are beautifully browned. Serve.

Easy and Delicious Meatloaf

If You Make This Meatloaf Recipe, You Will Never Cook A Dry Meatloaf Again!  

This is another favorite recipe of my mother’s. And this was one of the few meat dishes that my father really loved. When I make meat loaf, this is the recipe that I usually use. I think this recipe came from one of my mother’s wonderful friends, Anita Lapidus. The first time I had this was at a fund raising dinner at the wonderful temple we belonged to in Plainfield, New Jersey, Temple Beth El. They served this meatloaf as the main course. We loved it, so my mother started to make it regularly. Now, I make it for my mother, she freezes the leftovers, and uses it for dinners during the winter.

  • 2 pounds of good chop meat – I use 85% lean
  • 2 tablespoons Lipton’s onion soup mix
  • 8 ounces unsweetened applesauce
  • 1 small can tomato sauce (8 oz.), plus enough ketchup to make 1 ½ cups
  • ½ cup plain bread crumbs

Preheat oven to 400 degrees.  In a large mixing bowl, mix together the meat, the onion soup mix, the apple sauce, about 1/2 cup of tomato sauce and ketchup mixture, and bread crumbs – as gently as possible. Spoon some of the reserved tomato sauce mixture on the bottom of a 13 x 9 in. Pyrex baking dish. Put the meat mixture in the dish. Shape the loaf so that it is about 10 inches long by about 7 to 8 inches wide by about 4 inches high. Brush the remaining tomato sauce mixture all over the top and sides of the meatloaf. Bake for about 1 hour 15 minutes to 1 hour and 30 minutes.

Rich and Delicious Spaghetti and Meat Sauce (with or without Meatballs) with Benji’s Version Too

This recipe was adapted from my Aunt Sally’s recipe for her spaghetti and meat sauce.  If I had to name the all-time favorite family recipe of my immediate family and my Aunt Sally and Uncle Nat’s family, it would be this recipe for spaghetti with meat sauce.  My cousins Paul, Bobby, and Janie, and my brother Kenny and I all loved this dish.  And when you are dealing with picky eaters, and my cousin Janie and my brother Kenny would both get first place in that category, that’s pretty good.

My mother made this recipe at least once or twice a month.    My father (Murray Fried) also adored this dish, and it was one of the few meat dishes he really loved.  I can picture my wonderful father sitting across from me eating his spaghetti and sauce with pure delight as he sopped up some of the extra sauce with one piece of garlic bread after another.  My father always had a piece of garlic bread in his left hand at all times!  I still remember the bowl that my mother used to serve the sauce in.  It was a pink, plastic bowl.  (Just the other day when I was over my mother’s house, I checked up in the kitchen cabinet to make sure that pink bowl was still there.  I was actually relieved when I found it.  It’s amazing how we can associate certain inanimate objects with some of our most treasured memories.) Anyway, back in the day when my mother brought that bowl of steaming, red, thick sauce over to the table, I thought I was in heaven!  I couldn’t wait to spoon a ton of that sauce on top of my plate of spaghetti.

When I began to cook for my own family, of course this became one of my children’s favorites.  Of all my children, my youngest son Benji was the one who really went crazy for this.  He literally would (and still does at 18 years old) pick the plate up and lick every last drop of sauce off the plate.  Benji could eat this 3 times a week and never get tired of it.  I loved watching Benji eat his food!  Of course, I also enjoyed cooking this dish for my parents.  I got such pleasure looking across the table at my parents as they enjoyed my spaghetti and meat sauce the same way my parents kvelled  as they watched me devour my plate of spaghetti when I was a child.

The meatballs were something I added because my children started to request them.  My mother contended that there was no need for meatballs, since there was so much meat in the sauce.  But my father loved the meatballs, and so did my children, my husband, and I.  So the meatballs stayed, and I’ve been making the meatballs ever since.  These meatballs are light and juicy and tasty.  Everyone who eats them says they are the best meatballs in the world!

for the sauce:

  • about 2  pounds chop meat- 85% – 90% lean (original recipe called for 2 1/2 lbs)
  • 2 medium onions or 1 large onion
  • 6-7 garlic cloves
  • 4-26 oz. boxes of Pomi strained tomatoes or 4-28 oz. cans whole plum tomatoes in either thick puree or tomato juice – You don’t need to do anything with the Pomi strained tomatoes; they are already pureed.  If you are using the plum tomatoes in the can, then you will need to put the tomatoes into the bowl of the food processor with the metal blade, reserving the puree or juice in the cans, and pulse until the tomatoes are just slightly chunky- about the consistency of chunky applesauce.  If you use tomatoes in thick puree, your sauce will be thicker.  If you use tomatoes in juice, then your sauce will be a little less thick.  I use the Pomi strained tomatoes because they are amazing, and they don’t need to be chopped or processed in the food processor!)
  • 3 6-oz. cans of tomato paste- I usually use Contadina or organic if I can find it.
  • 1 teaspoon sugar
  • kosher salt to taste (about 2 teaspoons)
  • freshly ground pepper to taste (about 1/2 teaspoon)
  • red pepper flakes to taste (about 1/4 teaspoon)
  • herbes de provence or Italian seasoning (about 1/4 teaspoon)
  • light olive oil- about 1/4 cup

for the meatballs (meatballs are optional):

    • 2 pounds of chop meat (85% – 90% lean)
  • 2 eggs, large or extra large
  • 1/2-3/4 cup plain bread crumbs
  • 1/2 – 3/4 cup ketchup
  • kosher salt, ground or freshly ground pepper to taste

Peel and cut onion into quarters.  Put quartered onions in the bowl of a food processor fitted with the metal blade.  Pulse until onions are very finely chopped and look about the consistency of apple sauce.  (In the original recipe, the onions were not this finely chopped, but I started to do this because my children did not like to see pieces of onions in their sauce.) Then peel and crush garlic cloves and set them aside.  Put about 1/4 cup oil in bottom of very large pot.  Sprinkle the red pepper flakes in the oil  Heat for a minute.  Add the onions, and saute for 5 minutes or so until totally translucent.  Add the crushed garlic.  Cook for one minute more.  Add the 2  pounds of chop meat.  Cook for 2 minutes or so.  You do not really want to brown the meat too much.  (I use a potato masher to make sure the meat does not clump up while it is starting to cook.)  Add all of the Pomi strained tomatoes, or all of the plum tomatoes which you have processed as well as the reserved puree or juice.  Then add the tomato paste.  Mix well with a spoon or a potato masher to totally incorporate the meat with the tomatoes. (I use a potato masher because it works great!)  Add salt and pepper.  Cook covered over a low flame for about an hour, mixing every 15 minutes or so.  Then add some more seasonings, the 1 teaspoon of sugar, and a light sprinkling of herbes de provence, and maybe some more salt.  Cook for another half hour to hour,  mixing every 15 minutes.  If you are not adding meatballs, continue to simmer over a very low flame for another 1-2 hours until the sauce has turned a deeper red, and the sauce is done.  Check for seasoning every so often, and add more salt or red pepper flakes if you like your sauce a little hotter.  Your sauce should have cooked somewhere around three hours altogether if you are not making meatballs.

If you are adding meatballs,  prepare them while the sauce is simmering.  You will want to add the meatballs about 1 1/2 hours after the meat sauce has been simmering.  So you have plenty of time to get them ready to go into the pot of sauce.   In a large bowl, place the 2 pounds of chop meat.  Add 2 eggs, about 1/2 cup of bread crumbs, about 1/2 cup of ketchup, and about 1 teaspoon of salt and 1/2 teaspoon of pepper .  Mix gently with a large fork or with your clean hands.  If the mixture seems too dry, add a little more ketchup.  If it seems extremely loose, add a little more breadcrumbs.  Do not over-mix.  Make your meatballs, about 1 1/2 inches in diameter.  Set them aside on a large plate until you are ready to place them in the sauce.

As mentioned above, add the meatballs into the pot after the sauce has been simmering for  to 1 1/2 hours over a very low flame.  Carefully place the meatballs in the sauce.  Cover the pot, and after about 20 minutes, take the top off, and rotate the meatballs gently.  You can be less gentle after the meatballs have cooked and firmed up some.  Continue to simmer the sauce covered on the lowest flame possible for another 2 hours or so after you put the meatballs in.  During this two hours, mix every 15 minutes or so.  Taste periodically, and add more salt, pepper, hot pepper flakes if you think it’s necessary.  When you mix, be sure to get to the bottom of the pot to insure the sauce doesn’t burn. Serve over pasta.

Note #1:  This sauce is very meaty.  You can reduce the meat to 1 pound or 1 1/2 pounds and the sauce will still turn out great!

Note #2:  Freeze any leftovers in quart containers, dividing the meatballs evenly between the containers.

Note #3:  I usually double this recipe when I make it, and I use 1 huge pot or 2 very large pots.  If you are doubling the recipe, you can reduce the meat in the sauce from 4 to 3 pounds, but still use the 4 pounds of meat for the meatballs, because you can never have too many of these meatballs.

Note #5:  If you enjoy casual entertaining, make this and serve it with salad and garlic bread, and everybody will be happy!  

After I made a batch of the sauce, my son Benji, loved it so much (I think he was a senior in high school around 2007) that he actually sat down on the floor of the family room with me and asked me exactly how I made that particular batch, and wrote down the recipe- so that he could make it someday himself.  I just found his written copy of the recipe (he is now going into his senior year of college), and as a tribute to how much he adored eating it and even more how much I love making it for him and watching him lap it up, I am writing it down here- exactly as he wrote it.

Judy Kahn’s Meatballs & Meatsauce

1) Coat bottom of big pot with olive oil.

2) Crush and put in 7 large garlic cloves.

3) Sautee 1 minute.

4) Put in 2-3 very large chopped in prosessor onions (very fine).

5) Sautee 1-2  min.

6) Put in 2 1/2 – 3 lbs chopped meat.

7) Use potato masher to mash meat.

8) Add 6 boxes of Pomi strained tomatoes (I recently used 3 boxes of Pomi and 3 28 oz. cans of Cento crushed tomatoes in puree)

9) Add 4 small cans of tomato paste (Contadina).

10) Mash up.

11) Add salt & pepper, herbs de provence (1/4 tsp.), 1 tsp. sugar, crushed red pepper (I have since eliminated the herbs de provence)

12) Simmer w/top on (low heat) 1 1/2 hours.


1) 3 lbs. chopped meat.

2) Add 3 eggs.

3) Add 1 cup ketchup.

4) Add 3/4 cup Jason’s plain breadcrumbs ( I now use Trader Joe’s organic bread crumbs)

5) Add salt, pepper.

13) Add meatballs to sauce.

14) Cook 1 1/2 hours low heat (covered).

Delicious Chicken Fricassee

Make this tasty chicken dish that is similar to a stew!

This recipe was adapted from my Aunt Sally’s recipe for chicken fricassee.  My memories of this dish are from when I was growing up.  Chicken fricassee was one of my Aunt Sally’s specialties.  Almost everyone in her family loved that dish, but I think my cousins Bobby and Paul especially loved it.  I don’t think my cousin Janie liked it as a child, because as I recall, Janie only liked 2 things, plain noodles with butter and spaghetti with sauce.   Well, when my Grandpa Hindes was living with my Uncle Nat and my Aunt Sally after my grandmother died, my parents, my brother Kenny and I would go every Friday night to my aunt’s and uncle’s house to visit my grandfather.  Sometimes when we got to the house, the chicken fricassee leftovers from dinner would still be sitting out on the counter.  As I walked through the kitchen to go into the porch where my grandfather would be sitting and watching tv, I would literally stare at the plate of leftovers.  Yes, my mouth would start to water just looking at the chicken.  The smell was incredible, and aesthetically, I just liked the way the dish looked. My cousins Bobby and Paul would usually be watching tv in the porch too.  Inevitably, they’d get up and make themselves plates of the leftover chicken fricassee.   I was so jealous.  I wanted a plate too, but I never had the nerve to ask.  Sometimes, I’d go in the kitchen and steal a little taste.  It was so delicious!  Another memory I have associated with this dish is that when my Grandma Fried died and we were sitting shiva at my Aunt Florence and Uncle Larry’s house, my Aunt Sally made a hug shissel of her chicken fricassee for our whole family.  Even in the midst of mourning, I specifically remember how delighted I was that my Aunt Sally cooked this for us.  How I was loved eating this chicken!

  • 2 largish or 1 very large onion- medium dice
  • 5-8 garlic cloves- chopped
  • 5 large chicken breast pieces on the bone or one whole chicken cut up in eighths
  • 1-  28 ounce can of whole peeled organic tomatoes in tomato juice (crush by hand or roughly chop), including juice in the can
  • 2 tablespoons white wine (optional)- (I don’t use the wine!)- Sept. 2011)
  • 1 bunch fresh organic carrots, peeled and cut up into large chunks
  • kosher salt
  • fresh cracked pepper
  • paprika
  • garlic powder
  • olive oil – extra virgin- organic preferable- or light is fine too
  • rice or egg noodles for serving

Season the chicken on both sides with salt and pepper,  garlic powder, and a lot of paprika.  Set aside.

Peel and chop onion to your liking, either diced or roughly chopped.   (If your children don’t like to see pieces of onion in their food, you can chop the onion finely in the food processor, using the metal blade.)  Then peel garlic, crush it, and set aside.

Sprinkle about 2 tablespoons olive oil in the bottom of a large dutch oven, or a large and deep frying pan, or large saucepan.  Put onion in, and saute over medium flame.  When onion is almost translucent, put the garlic in.  Season the onion and garlic mixture with salt and pepper.  Saute for another minute or two.   Place the chicken pieces in the pot or pan, and brown lightly on one side over a medium-low flame.  Turn the chicken, and brown on the other side.  (After you turn it, sprinkle it with a little more paprika.) After chicken in lightly browned on both sides, pour the chopped tomatoes and juice in- I just squeeze the tomatoes by hand as I drop them in, put the cut up carrots in, and add the white wine (optional).  Put the top on.  Cook about 45 min. or so, over a low to medium heat to maintain a definite simmer.  Give chicken a light sprinkling of paprika once or twice.  Take the breasts out, and turn off the flame.  Let the chicken cool so you can handle it.  Then take the skin off, and take the meat off the bone, breaking it by hand or cutting it into nice bite size pieces.  Then put all the chicken back in the pot.  Put the top on, and simmer over lowest flame another 30 minutes or so.  Start preparing either rice or noodles to serve it with.  You can keep dish at a simmer while the rice is cooking ; the chicken won’t dry out if it cooks a little longer.  You may do a few things at this point.  You can serve the chicken on top of rice or noodles on a platter, or you can serve the rice or noodles separately.

If you like, you do not have to take the meat off the bone- just cook the chicken in the pot initailly about 15 minutes longer and serve on the bone.

Note:  If you want to make this according to my Aunt Sally’s recipe, serve the chicken on the bone.    

Shirley Fried’s Easy Hot Dog and Baked Beans Casserole

My mother got this recipe from my Aunt Sally.  My Aunt Sally made this every year for her Mother’s Day barbecue. My mother started the tradition of including this recipe every year for our annual Father’s Day Barbecue when I was growing up.  Father’s Day was the one day of the year when we had both my mother’s and my father’s sides of the family over.  It was a wonderful event even though it was a lot of work.  The guest list included my father’s wonderful family- my Grandma Fried, my Uncle Larry, my Aunt Florence, and my three cousins, Karen, David, and Debbie.  Then we had my mother’s equally wonderful family- my Grandma and Grandpa Hindes, my Uncle Nat, my Aunt Sally, and my three cousins, Paul, Bobby, and Janie.  The reason the occasion was so wonderful and so meaningful for me and for my brother Kenny was because it honored my father, Murray Fried, who was absolutely the best father in the entire world!

Our menu on Father’s Day was pretty simple.  We had vegetables and dip, chopped liver with party rye, whitefish salad, barbecued london broil (little rolls from Margie’s Cake Box for steak sandwiches), sauteed mushrooms and onions, hamburgers and hot dogs, french fries, potato salad and coleslaw, sliced Jersey tomatoes, sliced red onions, sliced pickles, this hot dog and baked beans casserole in my mother’s brown Dansk 9 by 13 dish, homemade blueberry pies with vanilla ice cream, chocolate chip squares, and fresh fruit.

This casserole was so easy to make, and it was such a crowd pleaser. Everyone always asked if it was on the menu!

  • 12 kosher hot dogs (Hebrew National or Shofar), cut up into 1 inch pieces
  • 4 cans Heinz Vegetarian Baked Beans
  • 4 teaspoons dark brown sugar
  • 4 tablespoons Heinz ketchup
  • 1 teaspoon brown mustard

Preheat oven to 350 degrees.  Mix all ingredients together; you can do this right in the 9 x 13 baking dish you will be baking and serving this in.  Bake this uncovered for 1 hour or until it is bubbly.  Half way through the cooking time, mix once.

Note:  You may do all steps except for the cooking 1 or 2 days ahead and keep refrigerated until you are ready to bake it.

Shirley’s Delicious and Easy Beef Stew

My mother, Shirley Fried, loved this recipe.  She got it from her best friend, Adele Hochheiser.  Adele was a wonderful Jewish cook.  As a child, I loved going over to Adele’s house because of all the delicious food preparations and food goings on there.  I especially loved being there for one of her Friday night (Shabbat) dinners.  The smells in her house were intoxicating.  One of my vivid childhood memories is going over for dinner to the Hochheiser’s on the Jewish holiday of Sukkoth.  We ate dinner in the beautifully decorated succah at least 3 times during my childhood.  What a treat!  Those dinners in the succah were so delicious.  The whole experience of eating dinner with the Hochheiser family, with Al and Adele and their three girls, Gail, Rhonda, and Nancy was wonderful.  The dinner I remember best is when Adele made duck with a cherry sauce. It was elegant and delicious.  Now, getting back to this stew recipe, I really have not changed Adele’s original stew recipe at all.  My ex-husband, Joe Kahn loved this stew, but my mother loved it the most.  I have made this stew for my mother often.  She freezes it and eats it for much loved meals during the winter.  My mother likes to eat it over brown rice.

    • 2-3 pounds chuck stew meat
    • 2-3 cans Condensed Rokeach Mushroom and Barley Soup
    • 2-3 small 8 oz. cans tomato sauce
    • 1 large onion, peeled (whole)
    • kosher salt
    • pepper
    • corn or light olive oil

Put a little corn oil or light olive oil in the bottom of a large pot.  Put the stew meat in pot, and season the meat with salt and pepper.  Brown the meat.  Pour off any fat, or drain the beef in a colander and then return to the pot.  Add the soup and the tomato sauce.  Peel the onion, pierce it with the prongs of a fork to allow the juices to flow out of it as it cooks, and add it to the pot.  Add a little water, so that the meat is almost covered with liquid.  Bring to a simmer over a medium flame, and then cover the pot.  Cook about 2 1/2 to 3 hours over a very low flame or until the meat is very tender.  Season to taste with additional pepper.

Note:  You don’t need to go too heavy on the salt, because the salt content in the soup is very high already.

Judy’s Best Brisket

This recipe was adapted by me from my Aunt Florence’s brisket recipe.  I loved brisket growing up.  Although I liked my mother’s brisket a lot, it didn’t hold a candle to my Aunt Florence’s, which I was lucky enough to eat every Passover at her house.  When I saw that platter of brisket arriving at the table, my mouth was watering.  The meat was such a dark brown, rich color, and the flavor of the meat when it hit my tongue was heavenly; there really are no sufficient words to describe how good that brisket tasted to me.  I was always worried there wouldn’t be enough for me.  Luckily, there usually was.  Anyway, I started making this brisket around 1978 right after I got married.  I couldn’t wait to start making my aunt’s amazing brisket.  I followed my Aunt Florence’s recipe, but I did change the cooking method.  She cooked the brisket in a pot for the whole cooking time.  But I decided to start the cooking on the stove, and then transfer the pot into the oven for a few hours.  This method resulted in the brisket having the same incredible dark brown color and rich taste, but the meat was much more tender.  My brisket became the talk of the family.  I had achieved great heights in cooking when I mastered my aunt’s incomparable brisket!

  • About 5 pounds brisket, first or thin cut- you can use 1 big piece or 2 smaller pieces
  • About 5-6 medium to large onions
  • oil
  • About 2 fat or 4 thin carrots cut into very skinny sticks
  • Kosher salt, pepper, garlic powder
  • about 2 tablespoons tomato paste
  • water

Season both sides of the meat pretty heavily with salt, pepper, and garlic powder.  Chop onions pretty finely by hand.  Put about 2 T safflower oil or other neutral oil on bottom of large dutch over.  Put the onions on the bottom of a large dutch oven or very large oven-proof pot.  Then, slice the carrots into very thin sticks and put them  onto the top of the onions in the dutch oven. Sautés till onions are just starting to brown.  Place the seasoned meat on top of the onions and carrots fat side down. Pour about 1 cup of cold water around the meat.  Cover the dutch oven.  Put the heat on medium, and bring the water to a boil.  Cook on a high simmer about 15 minutes with the cover on.  Then take the cover off and cook on high heat until all the liquid evaporates.  The onions and carrots and meat will start to brown.  Lift the meat up with a strong metal spatula and mush the vegetables around.  Turn the meat and brown on other side- about 5 min.  If all the water has evaporated, add another cup. You are looking for the gravy that’s there to be medium brown.  Flip the meat again so it is fat side up.Then take about 2 Tbls tomato paste, and schmear it on top of the meat. Cover the dutch oven, put it into a 325 degree oven, and cook it for about 2 hrs. Take it out, and add more water if water has evaporated. If there is enough liquid in pot, cover it again, a dn cook for another hr. Check meat. If fork goes in very easily, it is done. Usually, I have to cook the meat for another 30 min. or so. Take meat out of pot, place on a plate, refrigerate . Once meat is cold, it is much easier to slice. I use a sharp chef’s knife. Put sliced meat back into the pot, or pour all your gravy in an aluminum tin. Place meat on top of gravy, and refrigerate or freeze.

Incredible and Easy Brisket (This is the recipe for brisket I almost always make)

I am famous for my brisket. I have a few different recipes that I use, but this is one I developed because I wanted a recipe that would be less involved and easier to make. I make this often because it is so easy to make, and very delicious. I make this for Thanksgiving, Rosh Hashana, Passover, and whenever my family requests it. Cooking brisket is not hard to make if you follow the steps. If you take your time, and have a little patience you will serve a dish fit for a king or more importantly for your family and friends!

Important note: Read this entire recipe through a few times to make sure you understand it before you start.

  • About 4-5 pounds of thin cut brisket of beef (one large or two smaller pieces)
  • Kosher salt, pepper, good garlic powder (I use McKormick), paprika
  • 2 very large onions or 4 large onions (about three pounds)
  • 2/3 of the tomatoes in a 28 oz can of whole plum tomatoes, or 2/3 of a can of tomato puree or my latest preference- about 2 tablespoons out of a small can of tomato paste)
  • water
  • 5 large carrots, cut into chunks (optional- I haven’t used them the last few times)
  • 1 envelope of Lipton’s Onion Soup Mix -optional- see explanation below (If you think you’ll be using onion soup mix, then use less salt when seasoning your meat.)

Preheat over to 350 degrees.

Season brisket on both sides with Kosher salt, pepper, garlic powder, and  paprika.

In bowl of food processor fitted with the metal blade, pulse the onions until they are the consistency of apple sauce. Pour the onions into the bottom of a roasting pan or a very large dutch oven.

Rinse out the bowl and metal blade of the food processor. If you are using canned tomatoes rather than tomato paste, place the metal blade back in, and put about 2/3 of the tomatoes into the bowl (You will not be using any of the juice or puree in the can). Pulse the tomatoes until they are pureed. Pour the pureed tomatoes into the onions in your pan. Add about 1 cup of water, and mix it in with a spoon. If you are using the tomato paste, then just spoon it in dollups on top of the onions, mix it in with the onions- I don’t add any water when I use the paste.

Place your seasoned meat on top of the onion mixture fat side up.  Peel and cut the carrots into thick slices, and place them around the brisket . Cover the roasting pan tightly with heavy duty aluminum foil. If you are using a dutch oven, then place the top on. Put in preheated oven for about 3 hours. Take the pan out. Uncover the brisket carefully so you don’t get burned by the steam. Open the one packet of onion soup mix, and strain the powder in the mix, and discard the onions. Pour the powder into the liquid in the pan, and mix with a spoon to dissolve the powder. Your brisket will not be done yet. If your liquid or gravy has evaporated, then you will need to add more water. If there is plenty of liquid, which there may be at this point, you’re fine. Just check the tenderness of the brisket by putting a fork into the meat. If the fork goes in very, very easily, then your meat is done. But I’ve never cooked my brisket for less than 3 1/2 hours. Recover the pan. If your foil is too loose, add new foil. Cook for another half hour to hour, and then take it out. Check it again. If you don’t think the fork goes in easily enough, cook your meat for another 1/2 hour, and check. You may still need to cook it more. If you do, cook it for another half hour, and check again. I would say that I usually cook my brisket for about 3 1/2 to 4 1/2 hours altogether. When your meat is tender, take it out using a sturdy spatula. Put it on a cutting board to cool for an hour or so.

I like my gravy to be very rich.  So at this point, I take all the carrots out of the roasting pan and set aside.  Then I put the pan with all the gravy- onions and water and place it back in the oven in the middle of the oven under the broiler element.  Every 15 minutes, I take out the pan, mix everything around, add more water.  Each time, the onions become darker, and the gravy gets darker.  The browned or even somewhat burned bits will not hurt your gravy.  I do this for 45 min. to an hour, until my gravy is really rich and dark.

Then slice the meat against the grain with an electric knife. Your slices should be about 1/4 inch thick. Cut off any fat after you slice the meat. Place the slices of meat gently back in the gravy, and smush/squeeze the gravy into each slice as you go. I suggest that you transfer your gravy into a large oval or rectangular ovenproof baking dish with 2 inch sides, before you start placing your slices in the gravy. This way, when you heat the brisket up for serving, you can heat it in the same dish you will serve it in. The alternative- which is fine – is to transfer the gravy and carrots into a disposable aluminum roasting pan before you slice the meat. Then slice the meat and place your slices into the gravy in the disposable aluminum pan. When you are preparing your meal, you will heat the brisket up in the disposable pan, and then you will have to transfer the meat, the gravy, and the carrots to a serving platter.

Note: I usually make this 1 to 2 days in advance of serving it, because the meat becomes more tender and and the flavor will intensify as the meat sits in the gravy in the refrigerator. When I reheat the meat for serving, I let it sit out on the counter at least 1 – 2 hours to bring it closer to room temperature. Then I heat it covered for about 40-50 min. at 350 degrees until it is hot.

Newest variation:

If you don’t  like the idea of using the onion soup, add an extra 2-3 more onions instead.  Using the tomato paste is much easier than using the tomatoes, and the result is the same..  When I took the meat out of the pan and put it on a cutting board, I then put the roasting pan back in the oven under the broiler element- with the element on the low setting.  Every 20 min. or so, I took out the pan, and mixed the onion mixture.  The idea is to let the onions get really browned, almost burned, and then to mix it up with the liquid in the pan.  I did this for at least an hour until my gravy and the onion mixture was quite dark.  Then I took the pan out of the oven, and added some water, scraping the sides to mix in all the burned stuff.  I liked the results.