Brisket: the Jewish Pot Roast
Jewish Cooking in America with Joan Nathan, Season 1, Episode 3. Courtesy of Maryland Public Television.
Old-Fashioned Beef Stew Recipe (Beef Stew with Prune Wine Sauce) #homemaderecipesfromscratch
➡️ Step into my kitchen as we embark on a culinary journey with a hearty beef stew infused with a rich wine sauce and tender prunes. Get ready to savor the comforting flavors and tantalizing aroma of this soul-warming dish.
To create this masterpiece, I start by selecting high-quality beef, ensuring it is well-marbled for maximum tenderness and flavor. After cubing the beef, I sear it in a hot pan, locking in the juices and creating a beautifully caramelized crust.
Once the beef is browned to perfection, I add a medley of aromatic vegetables, such as onions, carrots, and celery, creating a flavorful foundation for the stew. As they sauté, their sweet and savory aromas fill the kitchen, enticing the senses.
Now, it's time to introduce the star ingredients: wine and prunes. I carefully pour in a generous amount of red wine, allowing it to deglaze the pan and infuse the stew with its complex flavors. The wine adds depth and richness to the sauce, enhancing the overall taste experience.
Next, I add plump and juicy prunes to the simmering pot. These dried fruits release their natural sweetness, balancing the savory notes and adding a delightful touch of sweetness to the dish. The prunes also contribute to the stew's luscious texture, making every spoonful a delectable treat.
As the stew simmers on the stovetop or in the oven, the flavors meld together, creating a harmonious symphony of tastes. The beef becomes fork-tender, the vegetables soften, and the sauce thickens, resulting in a stew that is rich, hearty, and comforting.
Finally, it's time to serve this delectable beef stew. I ladle it into bowls, garnishing each portion with a sprinkle of fresh herbs for a burst of freshness and color. With each spoonful, you'll experience the tender beef, the savory wine-infused sauce, and the delightful sweetness of the prunes.
This beef stew is a true crowd-pleaser, perfect for cozy family dinners or special occasions. Its comforting flavors and elegant presentation make it a standout dish that will leave a lasting impression on your guests.
So, come join me in the kitchen as we embark on this delightful journey with beef stew, wine sauce, and prunes. Don't forget to subscribe to my channel for more inspiring recipes, cooking tips, and culinary adventures. Get ready to savor the heartwarming goodness of this perfectly balanced and flavorsome beef stew!
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Beef Tagine with Prunes / طاجين اللحم بالبرقوق - CookingWithAlia - Episode 413
This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions!
WRITTEN RECIPE:
INGREDIENTS:
- 2 pounds (1 kilo) tender beef or lamb
- 2 tablespoon vegetable oil
- 2 onions (grated)
- 2 garlic cloves (crushed)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground Turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cinnamon stick
- A pinch of ras el hanout (optional)
- 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water)
Caramelized prunes (cooked separately):
- 10.5 oz (300 grams) prunes
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 2 tablespoons honey
- 1 cup sauce from the meat tagine
Decoration
- Fried almonds
- sesame seeds
STEPS:
A- Preparing the ingredients
1- First, soak the saffron threads in some warm water for 10 minutes.
2- Grate the garlic cloves
3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces.
B- Cooking the Meat
4- On low heat, in a large pot, drizzle the vegetable oil.
5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together.
6- Add the meat pieces to the pot and mix in.
7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat.
8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done.
C- Preparing the Prunes
9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.
10- In a separate saucepan, on medium heat, melt the butter.
11- Add 1 cup of the tagine sauce to the butter.
12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft.
13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.
D- Final steps
14- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours.
At the end, the meat is soft and the sauce is thick.
15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread. Hmmm… delicious.
Bon appetit!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
Beef Bites Beef Brisket with Carrots and Dried Plums 1
Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
~~ If it's not CERTIFIED, it's not the best. ~~
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How to Make Mole Braised Brisket with Vianney Rodriguez
Mole braised brisket it’s hearty, cozy, and perfect for the holidays. Brisket rubbed in a rich mole sauce, then braised until fork tender will be the star of your holiday table. Get the full recipe from Vianney Rodriguez at