Instructions

Step 1

Season brisket, fat side up.

Step 2

Cover brisket with sliced carrots, celery, onions, fennel & garlic.

Step 3

Pour canned tomatoes on top.

Step 4

Mix beer/coke, broth & brown sugar together. Pour over brisket.

Step 5

Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F.

Step 6

Reduce heat to 300 degrees F and cook another 3+ hours. For a tender brisket, the internal temperature should reach 180 - 200 degrees.

Step 7

Remove from oven and let brisket cool to room temperature. Then cover with foil and refrigerate overnight.

Step 8

Remove from refrigerator to slice. First slice off fat and then slice brisket against the grain into thin pieces.

Step 9

Place back in pan with sauce.

Step 10

Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees.

Instructions

Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer. 

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls

Instructions

Step 1

Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper

Step 2

Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.

Step 3

In a separate bowl, beat egg whites until stiff.

Step 4

Fold in egg whites to mixture.

Step 5

Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.

Step 6

Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.

Instructions

Step 1

Measure 2/3 cup warm water (around 110 degrees F - if it's too hot then the heat will kill the yeast). Dissolve 2 tsp sugar and add 2 tsp dry yeast. Let it sit about 5 minutes for yeast to bloom (it will look foamy on top).

Step 2

Combine flour, 1/3 cup sugar + 1 tsp salt. 

Step 3

In a separate bowl, combine 2 eggs, canola oil, vanilla extract and 3/4 cup warm water. Add yeast mixture.

Step 4

Combine wet and dry ingredients in a mixer on low for about 30 seconds or mix by hand.

Step 5

Knead dough on a floured surface for about 5 - 6 minutes.

Step 6

Turn on warming drawer's proof setting. If you are using a conventional oven, then turn on oven to 180 degrees F. Once the oven reaches this temperature, turn off oven. 

Step 7

Place dough in a well oiled glass or metal bowl and cover with a clean towel. Place in oven to proof (let the dough rise). Within 1 - 2 hours it should double in size.

Step 8

Remove bowl from oven and punch down dough. Braid dough and place on baking sheet lined with parchment paper. 

Step 9

Mix 1 egg + 1 Tablespoon water to make egg wash, and brush it on top of loaf. Bake bread at 350 degrees F (or 325 convection setting) for 25 - 35 minutes. Top of loaf will be golden brown and should sound hollow when lightly tapped. You can also test the center with a toothpick.