Slow-Cooked Beef Chuck Roast

Delight in the rich, tender flavours of our slow-cooked beef chuck roast, perfect for bringing the family together over a wholesome meal. This recipe is designed to showcase the exceptional quality of Continental Kosher Butchers' meat.

Ingredients

Meat:

• 1- 1.5 kg Continental Kosher Butchers Chuck Roast

• 1 tablespoon Lewis&Son smoked paprika

• 1 tablespoon sea salt

• 1/2 teaspoon Chef’s Choice cracked black pepper

• 2 teaspoons dried garlic granules

Sauce:

• 4 tablespoons red cooking wine

• 2 tablespoons Kura Organic Premium Soy sauce

• 2 tablespoons pure maple syrup or honey

• 2 tablespoons tomato paste or BBQ sauce (use a low-carb, sugar-free option for a healthier version)

Vegetables:

• 3 carrots, peeled and cut into large chunks

• 1 large onion, sliced

• 3 celery stalks, cut into large pieces

• 2 fresh bay leaves (optional)

Directions

1. Preheat your oven to 160°C to ensure a slow and gentle cook for maximum tenderness.

2. Prepare the Meat:

   • Pat the chuck roast dry with paper towels.

   • Rub the meat with Lewis&Son smoked paprika, sea salt, cracked black pepper, and dried garlic granules to infuse it with flavour.

3. Mix the Sauce:

   • In a medium bowl, whisk together the red cooking wine, soy sauce, pure maple syrup or honey, and tomato paste or BBQ sauce.

   • Pour the sauce over the seasoned chuck roast, making sure it's evenly coated.

4. Add the Vegetables:

   • Arrange the carrot chunks, sliced onion, and celery pieces around the meat in a heavy-bottomed baking dish.

   • Add the fresh bay leaves if desired for an added depth of flavour.

5. Cook the Roast:

   • Cover the baking dish tightly with a lid or aluminium foil to lock in the moisture.

   • Place the dish in the preheated oven and bake for 3 to 3.5 hours. Cooking times may vary depending on the size of the roast.

   • Test for doneness by inserting a fork into the meat. It should glide in and out easily, indicating the roast is tender and ready to serve.

6. Serve:

   • Let the roast rest for a few minutes before slicing.

   • Serve the meat with the roasted vegetables and your favourite sides for a comforting, hearty meal.

Enjoy this melt-in-your-mouth beef chuck roast with the assurance of quality and care from Continental Kosher Butchers. Perfect for any family gathering or special occasion!

This recipe is inspired by the Soft and Savory Chuck Roast from www.Kosher.com. You can find the original recipe here. We’ve added our unique touch using Lewis & Son smoked paprika and local ingredients to make it a perfect fit for Continental Kosher Butchers.

Kosher Lamb Shank Thai Massaman Curry Recipe

Enjoy a rich and flavourful kosher Lamb Shank Thai Massaman Curry, perfect for a cosy dinner. This recipe combines homemade kosher Massaman curry paste with tender lamb shanks, potatoes, and a creamy coconut milk sauce. Serve with jasmine rice for a complete meal.

Ingredients:

Curry Paste:

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds

• 1 teaspoon black peppercorns

• 8-10 large dried chillies

• 2 sticks fresh lemongrass, chopped

• 1/4 cup freshly sliced ginger or galangal

• 1/2 cup garlic cloves

• 2 large shallots or 1 small red onion

• 10-12 coriander stems

• 1 tablespoon miso paste

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 2 teaspoons kosher salt

Curry:

• 1 tablespoon vegetable oil

• 8 Lamb shanks (approx. 2kg)

• 2 brown onions (400g), chopped coarsely

• 1/2 cup (150g) Massaman curry paste (see above)

• 400ml can coconut milk

• 2 tablespoons tamarind paste

• 800ml Lewis & Son Chicken Stock (use two 400ml containers or one 800ml container)

• 700g potatoes, peeled and cut into large chunks

• 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely

• 2 green onions, sliced thinly

Rice:

• 2 cups jasmine rice

• 3 cups water

• Pinch of salt

Instructions

Making the Massaman Curry Paste

1. Toast Spices: Place the cumin seeds, coriander seeds, and peppercorns in a clean skillet (without any oil) over medium-high heat. Allow the spices to toast for about 3 minutes, tossing every 20-30 seconds so the spices don't burn. The spices are toasted when they are fragrant. Let cool for several minutes.

2. Prepare Peppers: While the spices cool, snip the dried chillies into 4-5 pieces and remove the seeds.

3. Make Curry Paste: Place the toasted spices, dried chillies, fresh lemongrass, and the remaining paste ingredients into a food processor and pulse until the Massaman curry paste breaks down into a paste-like consistency. This makes approximately 1 1/3 cups of paste. Use 1/2 cup for this recipe and freeze the rest in an airtight container for future use.

Cooking the Lamb Shank Curry

1. Preheat Oven: Preheat oven to 150°C.

2. Cook Lamb: Heat half the oil in a large flameproof dish; cook lamb in batches until browned. Remove and set aside.

3. Cook Onion and Curry Paste: Heat the remaining oil in the same dish; cook brown onion and 1/2 cup of the prepared Massaman curry paste, stirring, for 2 minutes until fragrant.

4. Add Liquids and Lamb: Add coconut milk, tamarind paste, and chicken stock; bring to the boil. Remove from heat, add browned lamb shanks back to the dish. Cover and cook in the preheated oven for 2 hours.

5. Add Potatoes: After 2 hours, add the potatoes to the dish. Cover and cook for another hour or until the lamb is tender and the potatoes are cooked through.

Preparing the Rice

1. Cook Rice: While the potatoes are cooking, rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.

Serving

1. Serve: Divide lamb shanks, potatoes, and sauce among serving plates. Serve with jasmine rice. Sprinkle with chopped peanuts and sliced green onions. Serve hot.

Notes:

• Ensure all ingredients used are kosher-certified. Check the packaging for a reliable hechsher (kosher certification mark).

• If you only have ground spices, you can replace each of the cumin/coriander seeds with 2 1/2 teaspoons of the ground version. For the peppercorns, replace with 1 1/2 teaspoon ground pepper.

With your aromatic Massaman curry paste prepared and lamb shanks cooked to tender perfection, this dish is a true labour of love. Each bite offers a rich tapestry of flavours, from the warm spices and creamy coconut milk to the tangy tamarind and crunchy peanuts. Paired with fragrant jasmine rice, this hearty curry is perfect for a comforting family meal or a special occasion. Enjoy the symphony of tastes and textures, and savour the warmth and depth of this delightful culinary creation. Bon appétit!

Potato Beef Latkes

Embrace the joy of Chanukah with our delectable Potato Beef Latkes, a recipe that has been cherished in families for generations. Gather your loved ones, create lasting memories, and share the warmth of the season with this dish.

Ingredients:

Meat Filling:

• 1 large Spanish onion, finely diced

• Oil for sautéing

• 225 grams of CKB beef mince

• 4 tablespoons tomato sauce

• 1 teaspoon brown sugar

• Kosher Salt and pepper, to taste

Potato Mixture:

• 3/4 cup oil

• 3 eggs

• 6–7 large Russet potatoes

• 1 small onion, peeled

• 2 tablespoons kosher salt, or to taste

• 1 teaspoon Baking Powder

• Oil for frying

Directions:

For the Meat Filling:

1. Sauté the finely diced onion in oil until translucent. Add the ground beef to the pan and stir until no longer pink, breaking up clumps with a fork. The mixture should be crumbly.

2. Add the tomato sauce and brown sugar, and season with salt and pepper. Set aside.

For the Potato Latkes:

1. Preheat 3/4 cup oil in a small saucepan until hot but not smoking.

2. In a large bowl, beat the eggs well. Grate the potatoes and onion in the food processor and add to the beaten eggs. Add the salt and baking powder, mixing until the eggs are fully incorporated into the potato mixture. Carefully pour the hot oil into the bowl and mix well until fully combined.

3. Pour a layer of oil, about 1/4 inch high, into a large frying pan over medium flame. Once the oil is hot, place a heaping spoonful of potato batter into the pan. Quickly spread about 1 tablespoon of the meat filling on top of the latke, leaving about a 1/2-inch border around the edge. Add another heaping spoonful of potato batter and flatten with the back of a spoon, ensuring complete coverage of the meat mixture. Once the bottom of the latke is golden brown, carefully flip and fry on the other side until done. Repeat with the remaining batter.

Enjoy these crispy and savory Potato Beef Latkes with some sour cream or apple sauce on the side. They are perfect for celebrating Chanukah or any occasion with your family and friends.

Garlic Herb Lamb Chop

Garlic Herb Lamb Chop

No, of serves: 4

Ingredients:

• 4 lamb grilling chops, patted dry

• 2 cloves garlic

• Lots of freshly ground Pepper

• 1 teaspoon Kosher Salt

• 1/3 cup total of fresh mint and parsley

• 2 tablespoons extra virgin olive oil (use the oil from garlic confit if available)

• 2 tablespoons red wine

Dipping Sauce (Optional):

• Garlic confit purée

• Chopped fresh mint

Directions:

1. In a food processor, combine garlic, freshly ground pepper, kosher salt, fresh herbs (mint and parsley), olive oil, and red wine. Blend until you get a smooth marinade.

2. Rub the marinade onto the lamb chops, ensuring they are well coated. Allow the lamb to marinate for about an hour or, for more flavour, marinate overnight in the refrigerator.

3. Preheat the grill. Remove the lamb from the marinade and grill for four to six minutes per side or until the desired level of doneness is reached. [or get a Meater, leave out the guesswork, and cook it right every time.]

4. Optional Dipping Sauce:

   • Combine equal amounts of garlic confit purée and chopped fresh mint.

   • Serve the grilled lamb chops with the mint-garlic confit dipping sauce on the side.

5. Enjoy your delicious Grilled Lamb Chops with Mint-Garlic Confit!

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

What better centrepiece than a succulent, melt-in-your-mouth Instant Pot brisket?

INGREDIENTS

• 1 large yellow onion

• 1 beef brisket, preferably flat-cut (1.3 - 1.5kg)

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 1/3 cup beef broth

• 1/3 cup red wine vinegar

• 1/3 cup tomato paste

• 1/4 cup packed light brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 3/4 teaspoon garlic powder

• Fresh parsley, for serving (optional)

Instructions

• Thinly slice 1 large onion. Ensure that the surface fat on a 1.3 to 1.5-kilogram beef brisket is no more than 1/4 inch thick, trimming it as needed. If necessary, cut the brisket in half to accommodate it in a 6-liter or larger electric pressure cooker or Instant Pot. Evenly season the brisket with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.

• Using the highest Sauté function on the pressure cooker, heat 1 tablespoon vegetable oil until shimmering. Sear the brisket, undisturbed, until browned on the bottom, which takes about 5 to 6 minutes. Flip the brisket and brown the other side for an additional 5 to 6 minutes. Transfer the seared brisket to a large plate.

• Add the sliced onion and the remaining 1/2 teaspoon of kosher salt to the pressure cooker. Sauté the onions until tender, ensuring to scrape brown bits from the bottom of the pot, a process that typically takes 4 to 6 minutes.

• Now, incorporate 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup tomato paste, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the seared brisket to the pot, overlapping the pieces if necessary.

• Seal the lid and set the pressure cooker to cook for 70 minutes under HIGH pressure. It will require 5 to 7 minutes to come up to pressure.

• After the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.

• Finally, slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Optionally, garnish with fresh parsley.

RECIPE NOTES

Make ahead: The brisket can be prepared up to 3 days in advance. Keep the brisket covered with the gravy and reheat it along with the gravy in a baking dish covered with aluminum foil in a low oven.

Storage: Leftovers remain delicious for up to 5 days. Store the beef covered in gravy to maintain its moisture.

Sauce variation: For a velvety sauce, filter the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour the gravy into a fat separator, then transfer it back into the Instant Pot. Utilize an immersion blender to blend the sauce until it achieves a smooth consistency.