LOGIN | Contact | Get Certified | OU.ORG
Why the world's best known brands choose the OU for Kosher certification
Recipes
Meat Recipes
Browse through our growing collection of 2521 recipes. You can also search the recipe database using the search box in the left column of this page.
APPLE ROSEMARY AND THYME CHICKEN PACKETS (meat)
This chicken is incredibly easy to prepare. Boneless chicken breast seasoned with rosemary, thyme, and the subtle apple flavor of a Granny Smith or Mutsu makes a delicious dinner for chol hamoed.
This chicken is incredibly easy to prepare. Boneless chicken breast seasoned with rosemary, thyme, and the subtle apple flavor of a Granny Smith or Mutsu makes a delicious dinner for chol hamoed.
Guvetch de Carne (Sephardic Beef Stew)
Middle Eastern and Balkan beef stews are distinctive due to a base of olive oil and tomatoes and flavorings of parsley and lemon juice.
Middle Eastern and Balkan beef stews are distinctive due to a base of olive oil and tomatoes and flavorings of parsley and lemon juice.
Sephardic Short Ribs
The short ribs are the lower section of the ribs. (The upper part surrounds the rib-eye.) The chuck short ribs, are leaner but less tender than those from the plate, which is below the rib section. Short ribs that are cut across the bone and grain into strips about ¾-inch thick (including two to three segments of rib bone) are called flanken. When cut into 2- to 4-inch long single segments of flat rib bone, they are called English short ribs. Because flanken is cut across the grain, they are less stringy.
The short ribs are the lower section of the ribs. (The upper part surrounds the rib-eye.) The chuck short ribs, are leaner but less tender than those from the plate, which is below the rib section. Short ribs that are cut across the bone and grain into strips about ¾-inch thick (including two to three segments of rib bone) are called flanken. When cut into 2- to 4-inch long single segments of flat rib bone, they are called English short ribs. Because flanken is cut across the grain, they are less stringy.
Oven-Roasted Beef Brisket
In Eastern Europe, most of the cattle in the region was raised for the dairy industry and not slaughtered until very mature and, therefore, much of the meat was tough. To further complicate the situation, beginning in the seventeenth century the authorities in many parts of Eastern Europe imposed a korobka (steep tax) on kosher meat. As a result, Eastern European Jews could rarely buy meat, particularly the more tender cuts. Instead, they made do with the tough, sinewy cuts from the lower part of a cow. Brisket, a cut with a lot of connective tissue and a very grainy texture, is the meat covering the breastbone. Below the arm lies the chuck short ribs called flanken. Eastern European Jews discovered that these tougher and cheaper cuts could actually be very flavorful. The trick lies in tenderizing the meat by slowly simmering it in water, a process that breaks down the connective tissue by converting the collagen to gelatin.
In Eastern Europe, most of the cattle in the region was raised for the dairy industry and not slaughtered until very mature and, therefore, much of the meat was tough. To further complicate the situation, beginning in the seventeenth century the authorities in many parts of Eastern Europe imposed a korobka (steep tax) on kosher meat. As a result, Eastern European Jews could rarely buy meat, particularly the more tender cuts. Instead, they made do with the tough, sinewy cuts from the lower part of a cow. Brisket, a cut with a lot of connective tissue and a very grainy texture, is the meat covering the breastbone. Below the arm lies the chuck short ribs called flanken. Eastern European Jews discovered that these tougher and cheaper cuts could actually be very flavorful. The trick lies in tenderizing the meat by slowly simmering it in water, a process that breaks down the connective tissue by converting the collagen to gelatin.
