STEPHEN’S CHOPPED LIVER (GECHAKTE LEBER)

A timeless recipe with heart, soul, and a healthy amount of schmaltz.

This classic dish is a staple at every Yom Tov table—and with a few shortcuts thanks to Continental Kosher Butchers (ie we work our kishkes out, instead of you), you’ll have it ready in no time, bursting with tradition and flavour.

Ingredients:

• 1 tray of Continental Kosher Butchers' Grilled Kushered Chicken Livers (thawed overnight in the fridge)

• 150g Lewis & Son Chicken Schmaltz (or oil of your choice)

• 400g diced onion

• 4 hard-boiled eggs

• Salt & pepper to taste

Method:

1. In a pan, gently sweat the diced onions in schmaltz over low heat. Let them become translucent and golden, stirring gently—the smell alone will transport you to Bubbeh’s kitchen.

2. Add in the thawed livers and cook them thoroughly, allowing them to mingle with the onions and soak up all that flavour.

3. While the livers are cooking, boil your eggs. Once done, cool and peel them.

4. Once the liver-onion mix is fully cooked, let it cool slightly, then pulse in a food processor to your desired consistency—coarse, medium, or smooth—whatever your family loves.

5. Grate or finely slice the eggs and fold them into the liver mixture.

6. Season with salt and pepper. Taste. Adjust. Taste again. Smile.

7. Serve with fresh challah, matzah, or straight from the fridge with a spoon—we’re not judging.

Heimish tip: Best made a day ahead to let those deep, savoury flavours develop.

Ingredients listed above are available at 155 Glenferrie Road, Malvern or online at www.continentalkosherbutchers.com.au.

Tradition. Taste. Time-honoured. That’s the Continental Kosher Butchers way.

Savoury Passover Matzo Brei with Continental Kosher Butcher’s Facon or Wurst

Savoury Passover Matzo Brei with Facon or Wurst

Whatever it is, the way you tell your story online can make all the difference.

A classic Jewish dish with a smoky, savoury twist using facon or wurst from Continental Kosher Butchers— full of flavour!

Ingredients:

• 4 sheets of matzo

• 4 eggs

• ½ cup water (to soften the matzo)

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional, for extra depth)

• 2 tablespoons oil (or Chicken schmaltz for extra richness)

• 100g facon or wurst (from Continental Kosher Butchers), diced

• 1 small onion, finely diced (optional, for extra flavour)

• Fresh chives or parsley, chopped (for garnish)

1. Prepare the Matzo

• Break the matzo into bite-sized pieces and place them in a bowl.

• Pour warm water over the matzo and let it soak for about 30 seconds until slightly softened. Drain well.

2. Cook the Facon or Wurst:

• Heat 1 tablespoon of oil or schmaltz in a frying pan over medium heat.

• Add the diced facon or wurst and cook for 3-4 minutes until slightly crispy. If using onions, add them now and sauté until soft. Remove from the pan and set aside.

3. Make the Egg Mixture:

• In a separate bowl, whisk together the eggs, salt, pepper, and smoked paprika.

• Stir in the drained matzo and the cooked facon or wurst.

4. Cook the Matzo Brei:

• Heat the remaining oil in the same frying pan over medium heat.

• Pour the mixture into the pan, spreading it evenly.

• Cook for about 3-4 minutes, stirring occasionally for a scramble-style texture, or let it set and flip for a more pancake-like version.

5. Serve and Enjoy:

• Garnish with fresh chives or parsley.

• Serve hot with a side of tomato relish, avocado, or a simple salad.

This smoky, savoury twist on classic matzo brei brings out deep, rich flavours with the addition of facon or wurst from Continental Kosher Butchers. Whether you prefer it scrambled or as a crispy pancake, this dish is perfect for breakfast, brunch, or even a comforting meal any time of day. Serve it with your favourite sides and enjoy a delicious fusion of tradition and bold taste!

Rob’s Favourite Kosher Brine Recipes – Perfect for Passover & Year-Round!

Brining is one of the easiest ways to take your kosher cooking to the next level—and once you try it, you’ll never look back! Whether you’re preparing for Passover, Shabbat, Yom Tov, or just a weeknight dinner, these tried-and-tested brining techniques will infuse your meat with deep, rich flavour while keeping it unbelievably juicy.

Here are Rob’s go-to brine recipes—simple, foolproof, and packed with flavour! Let’s get brining! 🔥🥩🐓

1️⃣ Sweet & Savoury Passover Brined Chicken

📌 Perfect for: Seder night, Shabbat dinner, or an elevated weeknight meal.

🔹 Brine Ingredients:

• 4 cups water

• ¼ cup kosher salt

• 2 tbsp silan (date syrup)

• 2 cloves garlic, smashed

• 1 tsp whole black peppercorns

• 2 sprigs fresh thyme

🔹 How to Make It:

1. Mix everything in a pot and heat until the salt dissolves. Let it cool.

2. Submerge the chicken and refrigerate for 6 hours (or overnight for max flavour!).

3. Pat dry, season with a little paprika, garlic powder, and olive oil, then roast at 200°C (400°F) for 45 minutes.

4. Carve, serve, and watch everyone beg for seconds.

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2️⃣ The Ultimate Brined Brisket for Yom Tov & Shabbat

📌 Perfect for: Family feasts, holiday meals, and those who want next-level brisket.

🔹 Brine Ingredients:

• 8 cups water

• ½ cup kosher salt

• ¼ cup date syrup or honey

• 3 cloves garlic, crushed

• 2 bay leaves

• 1 tsp whole black peppercorns

🔹 How to Make It:

1. Combine ingredients in a pot, heat until dissolved, then cool.

2. Brine your brisket in the fridge for 12–24 hours.

3. Rinse, pat dry, and rub with a Passover-friendly spice mix: paprika, garlic powder, and ground black pepper.

4. Slow-roast at 150°C (300°F) for 4–5 hours until fork-tender.

Enjoy your perfectly brined, flavour-packed dishes!

💡 Brining: A Game-Changer for Kosher Cooking! 💡
Brining isn’t just a technique—it’s a culinary upgrade that will make your meals juicier, more flavourful, and absolutely unforgettable. Whether you choose wet brining for deep, all-over seasoning or dry brining for intense, concentrated flavour, your next meal is about to be next-level delicious.

✨ Try it out, share your brined creations, and tag @ContinentalKosherButchers with #CookLikeAPro on socials

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.

Nach Waxman's Brisket of Beef

Nach Waxman's Brisket of Beef

The most Googled brisket recipe on the internet.

Our neighbourhood is home to a brisket queen. She religiously buys 3kg of beef brisket every week to satisfy her family's craving for this juicy, flavourful dish.

Her brisket is so legendary that her friends and neighbours eagerly await their weekly dose. Whenever she's invited to a gathering, her first offer is always, "Is there anything I can bring?" And without fail, the response is always a resounding chorus of "YOUR BRISKET PLEASE!"

The secret behind this magical brisket? Nach Waxman's recipe, is the most Googled brisket recipe on the internet. Its simplicity and focus on quality ingredients let the beef shine through, creating a dish that's both comforting and unforgettable.

So, ditch waiting for an invitation to savour this brisket bliss. Take the initiative and become the brisket host everyone wants to connect with.

Ingredients

• 1 (2.7kg) Continental Kosher Butchers Beef brisket, trimmed with a thin layer of fat remaining

• 2 teaspoons Lewis & Son Matzo meal

• 1 pinch freshly ground black pepper

• 3 tablespoons neutral oil

• 8 medium onions, peeled and thickly sliced

• 3 tablespoons tomato paste

• 1 teaspoon kosher salt

• 3 cloves garlic, minced

• 1 carrot, peeled and halved

Instructions

• Preheat the oven to 175°C (350°F).

• In a small bowl, combine matzo meal and pepper. Lightly dust the brisket with the matzo meal mixture, ensuring even coverage.

• Heat the oil in a large ovenproof enamelled cast-iron pot or other heavy pot with a lid that fits snugly over the brisket.

• Carefully place the brisket in the hot oil and sear on both sides until crusty brown areas appear, approximately 5-7 minutes per side.

• Transfer the seared brisket to a plate and set aside.

• Add the sliced onions to the pot and cook over medium-high heat, stirring constantly with a wooden spoon to scrape up any browned bits from the bottom of the pot. Continue cooking until the onions have softened and developed a rich brown colour, approximately 10-15 minutes.

• Return the brisket and any accumulated juices to the pot, placing it on top of the softened onions.

• Spread the tomato paste evenly over the brisket, ensuring complete coverage.

• Sprinkle the kosher salt and additional pepper to taste.

• Add the minced garlic and halved carrot to the pot.

• Cover the pot tightly with a lid and carefully transfer it to the preheated oven.

• Bake the brisket for 1 1/2 hours.

• Remove the brisket from the oven and carefully transfer it to a cutting board. Using a sharp knife, slice the brisket against the grain into thin slices, approximately 1/8-inch thick.

• Return the sliced brisket to the pot, arranging the slices in an overlapping pattern, ensuring that the top edge of each slice is slightly visible. The final arrangement should resemble the original unsliced brisket, leaning slightly backward.

• If the sauce appears dry, add 2-3 teaspoons of water to the pot.

• Cover the pot tightly with a lid and return it to the oven.

• Reduce the oven temperature to 165°C (325°F) and continue cooking the brisket for another 1 1/2-2 hours, or until the meat is fork-tender.

• During cooking, check the brisket once or twice to ensure that the liquid is not boiling away. If necessary, add a few more teaspoons of water, ensuring not to overfill the pot. Spoon some of the liquid from the pot over the brisket to keep it moist.

• Once the brisket is fork-tender, remove it from the oven and let it rest for at least 15 minutes before serving.

• Serve the brisket with its flavourful juices, accompanied by your favourite side dishes.

Tips

• For a richer flavour, use beef tallow instead of neutral oil.

• If you don't have Lewis & Son Matzo meal, you can substitute it with breadcrumbs.

• Add a few sprigs of fresh thyme or rosemary to the pot during the final hour of cooking for an extra burst of flavour.

• Serve the brisket with a side of Eskal horseradish or gravy, if desired.

Enjoy this delicious and traditional kosher brisket recipe!

Savoury Matzah Mummies

Enjoy a kosher twist on a classic snack with our Savoury Matzah Mummies. These delectable treats are perfect for any occasion and add a spooky, fun touch to your meal.

Ingredients:

• Matzah or Deli Crackers

• Cucumber

• Black olives

• Cashew cheese or Kosher Spread (2 Tbsp)

• Smoked salmon

Instructions:

1. Thinly slice the cucumber and black olives.

2. Spread a thin layer of cream cheese on the matzah cracker.

3. Top the cream cheese with smoked salmon.

4. Place cucumber slices and black olives on top of the smoked salmon to create "eyes" - as pictured.

Enjoy these delicious Savoury Matzah Mummies, perfect for your kosher gatherings and snacks!

This recipe was taken and adjusted from Fodbods.