12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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Our most Delicious Sephardic Food Recipes | Favourite Moroccan Recipes for Shabbat (All Meals)
You know when you taste food and it brings you to a certain place and time, this is exactly why i am doing with you, with our most delicious Sephardic Food Recipes that Brings You Home. These are Our Favourite Moroccan Recipes for Shabbat (All Meals) including our Moroccan Shabbat meals and Moroccan Fish , 7 types of salads for shabbat and a beautiful Dessert ! This is my GO TO shabbat prep as a Sephardic Orthodox Jewish Mom working full time with small kiddos! It is easy, fast and sooooo delicious and so comforting
I hope you like it was much as we do!
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00:00 Sephardic Shabbat Prep with Me My Super Easy Moroccan Shabbat
1:00 Moroccan salad: garlic confit
1:30 shabbat salad: Eggplant and tomato salad
3:00 shabbat salad : Moroccan Eggplant cooked salad
3:30 Moroccan Beet salad
3:50 Bellpepper Moroccan salad
4:37 Matbucha or salade cuite
5:30 Moroccan Shabbat cooked carrot salad
7:00 Moroccan tagine made without a tagine pot!
7:48 How to have the right measure of honey
8:30 Moroccan Fish recipe for shabbat
10:00 Moroccan cholent or Dafina recipe
14:15 Moroccan shabbat dessert
17:00 Final touch to the Veal Tagine
17:30 Finishing touch to all the Moroccan shabbat salads
20:00 Shabbat shalom from Frum it up!
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Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism, to discover many mysteries enclosed in the Torah as well as to see that it is possible to balance a family life, a career and the perceived challenges of being a religious jew at the same time without feeling lost nor overwhelmed most of the time LOL!
I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!
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Sara Malka :)
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How to Make Jewish Brisket
Holiday brisket is easier than you think. You are just a few steps away from making tender, juicy holiday brisket your family will love.
Moroccan Brisket, Mejadra, and Shirazi Salad Recipe
Moroccan Inspired Dinner Menu
Full Recipe @ FitBodiesByKate.com
BRISKET
3-5lb Brisket
2 teaspoons paprika
1½ teaspoon ground cumin
1¼ teaspoon ground ginger
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon ground allspice
1 teaspoon sumac
Shallots
1. Set the oven at 325 degrees. Sprinkle the brisket on both sides with salt. Set aside
1 tablespoon of the spice mix, and rub the remaining mixture over the brisket on both sides.
2. Sear both sides of brisket on stovetop, 5-7 mins each side.
3. Place Brisket in over and cook 3-5 hours.
4. Remove from over and rest 10 mins.
5. Cut at a diagonal and serve.
MEJADRA
Green Lentils
Basmati Rice
White Onion
Bone Broth
Coriander
Cumin Seeds
Tumeric
All Spice
Cinnamon
1. Boil green lentils, strain and set aside.
2. Cook chopped white onions in oil until crispy and browned. Set aside.
3. Toast coriander and cumin seeds 2-3 mins.
4. Add basmati rice and water/bone broth.
5. Season with tumeric, all spice, cinnamon, salt and pepper.
6. Bring to a boil, cover and simmer 15 mins.
7. Remove from heat, cover with towel, steam additional 15 mins.
8. Add crispy onions and serve.
SHIRAZI SALAD
English Cucumber
Tomato
Red Onion
Mint
Olive Oil
Lemon Juice
Parsley
1. Finely dice or chop the vegetables and add to a large mixing bowl.
2. In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
3. Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.
Braised Brisket With Horseradish Gremolata | Melissa Clark Recipes | The New York Times
Melissa Clark braises brisket and pairs it with a bright horseradish gremolata.
Produced by: Meghan Gourley
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network