Breast meat meal is associated with most Jewish holidays, but perhaps more often than any Hanukkah. And for good reason - the Festival of Lights lasts for eight days and is always on a Friday evening meal on Saturday.
Of course, the breast is a cup of low-cost, yet delicious that feeds a crowd and fusion becomes tender when cooked slowly at low temperatures. But is this last part that makes it perfect for a dinner on Saturday when cooking must be completed before sunset. The chest is the perfect place to prepare meals in advance.
Other Hanukkah traditions call for dairy food and, of course, fried foods like potato latke everywhere to celebrate the legend of the small amount of oil that burned for eight days in the Jewish temple miraculous. But there is almost always a meal of meat, too.
Bruce Aidells meat guru remembers her grandmother, who had a house kosher, has always had an onion and carrot in the chest Hanukkah pancakes smothered with crispy potatoes served. He said he always served a roast chicken, too.
Aidells, who is the author of "The Complete Meat Cookbook," says his mother has prepared a hood, too, but the stew in a more traditional way with a pot of chili sauce, onion and many a little onion soup mix more flavor in the sauce.
Kosher Chef Laura Frankel says she has a hunch that this tradition of stewing one breast is the reason that often accompanies the roast chicken dinner.
"The rib cage shrinks so much when it is cooked in liquid," says Frankel, "that all the Jewish mothers is concerned, they would not have enough food for them to throw a chicken in the oven."
As a result, Frankel, who wrote the "Slow Cooker Recipes Jewish", likes to cook his chest covered with Hanukkah, a very low heat, simply sits on a bed of vegetables, which would later become the sauce of wine and drippings. The results, he says, are cooking equally soft, but not withdrawal.
Other preparations in advance that such Frankel prepares braised ribs slow cooker Tagine of lamb served with sweet potato latkes.
Aidells still has a love for the chest and technique like dry toast, said that braising is a great way to add flavor to the meat. He prefers to use grass-fed beef for their superior taste. If it is more agile, to prepare a box of bison, which can be purchased at specialty stores of meat.
When shopping for the chest, Aidells says that while the purchase of a final lighter, or the apartment of the first breast (cut in the most common grocery store), look for some marbling and tenderness of the meat to ensure the best taste .
It also recommends the purchase of a breast with less than 1/4-inch of fat on top (called the deckle). You may need to ask your butcher to cut it this way Briskets often sold completely trimmed of visible fat.
Our recipe for Hanukkah is a variant of the traditional beer and hot sauce, braised breast. We use bottled chili sauce nod to tradition but also synthesized some of the strong flavors of black coffee and a rich porter beer. The result is a fork-tender braised with a rich and savory mahogany-colored sauce.
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CAFFE 'keeper and chest produced
Start to finish: 3 1 / 2 hour (30 minutes active)
Servings: 12
4 pounds chest, flat half, trimmed of fat
1 / 2 teaspoon salt
Black pepper to taste
2 teaspoons extra virgin olive
2 yellow onions, peeled and quartered
6 stalks celery, cut into 1-inch pieces (about 2 cups)
12-ounce bottle of chili sauce
Three bottles of 12 ounces of beer porter
2 cups of strong black coffee
Chest Season with salt and pepper. In a large pot on high, heat oil. Add the chest and burn until browned all over, 3 to 4 minutes on each side. Transfer meat to a plate and reserve.
Add onion and celery in the pot, then put them in the chest. Add the chile sauce, beer, and coffee. Bring mixture to a boil, cover and reduce heat to maintain simmer. Cook for 2 hours.
Uncover and cook until fork-tender chest, another 1-2 hours. If the liquid reduces too much, replace the lid.
When finished, move the chest plate and cover with a sheet freely.
Skim fat from surface of the braising liquid. Using an immersion blender, vegetables and braising liquid mashed pot. Otherwise, you can use a ladle to transfer the vegetables and braising liquid, in batches if necessary, to a blender and puree until smooth. Return the sauce to the casserole. Use caution when pureeing hot liquids.
Return to Dutch oven with the breast cooking sauce and heat until the meat is heated through, about 10 minutes. Cut the breasts into thin slices across the grain and serve with the sauce on top.
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