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Sally That Girl in the Kitchen
United States
เข้าร่วมเมื่อ 15 ก.ค. 2020
Teaching you how to cook my favorite main dishes, appetizers, sides, desserts, breads, and more! My ❤️ lives in my Sephardic-Turkish recipes! ✡️🧿
How to Make a Delicious Brisket!
What could be a better skill to have than knowing How to Make a Delicious Brisket? Whether it be for a holiday table, a Shabbat dinner, or a random day of the week, a juicy, tender brisket is always a huge hit! Cooking temperature, cooking time, rest time, and how to slice your brisket are the keys to your success, and making a delicious brisket is easier than you think! It's an impressive looking dish in and of itself, and by adding lots of onions, baby carrots, and bite-sized potatoes, you'll have a well-rounded, full meal in no time! And that sauce... Oh, that sauce!
Ingredients:
•3 lbs. Brisket
•3/4 tsp Salt, Plus Another 3/4 tsp Separate
•1/2 tsp Ground Black Pepper
•1/2 tsp Garlic Powder
•3/4 tsp Onion Powder
•3/4 tsp Paprika
•2 Tbsps Unbleached All Purpose Flour (Omit if Preparing Brisket for Passover)
•3 Tbsps Extra Virgin Olive Oil, Plus 2 More Tbsps Separate
•3 Yellow Onions
•5 Garlic Cloves
•2 Tbsps Tomato Paste
•24 Ounces Bite-Sized Gold Potatoes
•1 lb. (16 Ounces) Baby Carrots
•2 Cups (16 Ounces) Cabernet Sauvignon
•4 Cups (32 Ounces) Vegetable Broth
•4 Tbsps Date Syrup (Silan)
•Chopped Fresh Parsley, for Garnishing
Procedure:
Peel and thinly slice 5 cloves of garlic and set aside. Peel 3 medium sized yellow onions, cut off both ends, cut them in half, then slice them thin. Also set aside.
Place the brisket on a large plate and pat it dry on both sides with paper towel. Measure out all of the dry seasonings (minus the 3/4 teaspoon salt that is to be left separate for later) and separately, measure out the flour. Season one side of the brisket using half of each of the seasonings) and rub them into the meat. Then, sprinkle that side with half (1 Tablespoon) of the flour, and rub that in. Repeat the same process with the remaining seasonings and flour on the other side of the brisket.
To a heavy pot that has a lid, such as a Dutch oven, add 3 Tablespoons of extra virgin olive oil. Turn the stove on to medium, and allow the pot and oil to become hot.
With the help of some tongs, place your meat into the hot pot, and allow the meat to sear on that side for 3 or 4 minutes, or until the meat can be easily turned over without sticking, and the meat has developed some color. Turn the meat over and do the same to the opposite side. With the help of tongs, turn the meat on its side, hold it there, and allow first one edge, then the other, to also come into contact with the hot pan for a minute or two.
Preheat your oven to 300°, making sure you have a rack placed in the center, and plenty of room.
Remove your meat from the hot pan and place it onto a large plate. Cover it with aluminum foil to prevent the meat from drying out.
Into the hot pot, add the thinly sliced onions and spread them out. Over the onions, drizzle 2 Tablespoons of extra virgin olive oil. Move the onions around to help coat them in the oil. Add the sliced garlic cloves to the center of the pot, and allow them to become fragrant for a minute or two. Then, stir the onions and garlic together, leaving an empty space at the center of the pot. To that spot add 2 Tablespoons of tomato paste and allow it to heat up for a moment. Then, stir it into the onions and garlic. Allow the mixture to sweat for a minute or two, then pour in 4 cups (32 ounces) of vegetable broth and stir well to combine. Then, pour in 2 cups (16 ounces) of the wine of your choice (this time I used Cabernet Sauvignon, but any kind of wine will work). Once again, stir to combine, then add in 4 Tablespoons of date syrup (Silan) and stir. (If you don't have date syrup, which I highly recommend, you may add in a couple of Tablespoons of brown sugar instead). Add in 1 lb. (16 ounces) of baby carrots, then uncover your meat, and gently place it back into the pot, along with any juices it may have released. Cut any of the bite-sized gold potatoes that are on the larger side in half (in any), then sprinkle the potatoes with 3/4 teaspoon salt. Add the potatoes into the pot around the brisket, and using a wooden spatula or spoon, gently submerge them. Place the cover onto the pot, turn off the stove, and place the pot into the hot oven. Set a timer for 2 hours and 30 minutes.
After the 2 1/2 hours have passed, carefully bring out the Dutch oven, take a peek inside to admire its beauty and incredible scent, but put the lid back on and allow the brisket to cool down, in the liquid, for a full hour.
After the hour has passed, uncover the pot, and with the help of tongs, place the brisket on a cutting board.
Determine the direction of the grain, and using a serving fork and a long, serrated knife, slice the brisket against the grain (perpendicular to the grain). Once it has been sliced, carefully place the meat back into the sauce, and place the pot back into the hot oven, this time uncovered, and cook for another 30 minutes.
After 30 minutes, remove the pot from the oven, and either serve directly from the Dutch oven, or transfer into a serving platter, and enjoy!
Ingredients:
•3 lbs. Brisket
•3/4 tsp Salt, Plus Another 3/4 tsp Separate
•1/2 tsp Ground Black Pepper
•1/2 tsp Garlic Powder
•3/4 tsp Onion Powder
•3/4 tsp Paprika
•2 Tbsps Unbleached All Purpose Flour (Omit if Preparing Brisket for Passover)
•3 Tbsps Extra Virgin Olive Oil, Plus 2 More Tbsps Separate
•3 Yellow Onions
•5 Garlic Cloves
•2 Tbsps Tomato Paste
•24 Ounces Bite-Sized Gold Potatoes
•1 lb. (16 Ounces) Baby Carrots
•2 Cups (16 Ounces) Cabernet Sauvignon
•4 Cups (32 Ounces) Vegetable Broth
•4 Tbsps Date Syrup (Silan)
•Chopped Fresh Parsley, for Garnishing
Procedure:
Peel and thinly slice 5 cloves of garlic and set aside. Peel 3 medium sized yellow onions, cut off both ends, cut them in half, then slice them thin. Also set aside.
Place the brisket on a large plate and pat it dry on both sides with paper towel. Measure out all of the dry seasonings (minus the 3/4 teaspoon salt that is to be left separate for later) and separately, measure out the flour. Season one side of the brisket using half of each of the seasonings) and rub them into the meat. Then, sprinkle that side with half (1 Tablespoon) of the flour, and rub that in. Repeat the same process with the remaining seasonings and flour on the other side of the brisket.
To a heavy pot that has a lid, such as a Dutch oven, add 3 Tablespoons of extra virgin olive oil. Turn the stove on to medium, and allow the pot and oil to become hot.
With the help of some tongs, place your meat into the hot pot, and allow the meat to sear on that side for 3 or 4 minutes, or until the meat can be easily turned over without sticking, and the meat has developed some color. Turn the meat over and do the same to the opposite side. With the help of tongs, turn the meat on its side, hold it there, and allow first one edge, then the other, to also come into contact with the hot pan for a minute or two.
Preheat your oven to 300°, making sure you have a rack placed in the center, and plenty of room.
Remove your meat from the hot pan and place it onto a large plate. Cover it with aluminum foil to prevent the meat from drying out.
Into the hot pot, add the thinly sliced onions and spread them out. Over the onions, drizzle 2 Tablespoons of extra virgin olive oil. Move the onions around to help coat them in the oil. Add the sliced garlic cloves to the center of the pot, and allow them to become fragrant for a minute or two. Then, stir the onions and garlic together, leaving an empty space at the center of the pot. To that spot add 2 Tablespoons of tomato paste and allow it to heat up for a moment. Then, stir it into the onions and garlic. Allow the mixture to sweat for a minute or two, then pour in 4 cups (32 ounces) of vegetable broth and stir well to combine. Then, pour in 2 cups (16 ounces) of the wine of your choice (this time I used Cabernet Sauvignon, but any kind of wine will work). Once again, stir to combine, then add in 4 Tablespoons of date syrup (Silan) and stir. (If you don't have date syrup, which I highly recommend, you may add in a couple of Tablespoons of brown sugar instead). Add in 1 lb. (16 ounces) of baby carrots, then uncover your meat, and gently place it back into the pot, along with any juices it may have released. Cut any of the bite-sized gold potatoes that are on the larger side in half (in any), then sprinkle the potatoes with 3/4 teaspoon salt. Add the potatoes into the pot around the brisket, and using a wooden spatula or spoon, gently submerge them. Place the cover onto the pot, turn off the stove, and place the pot into the hot oven. Set a timer for 2 hours and 30 minutes.
After the 2 1/2 hours have passed, carefully bring out the Dutch oven, take a peek inside to admire its beauty and incredible scent, but put the lid back on and allow the brisket to cool down, in the liquid, for a full hour.
After the hour has passed, uncover the pot, and with the help of tongs, place the brisket on a cutting board.
Determine the direction of the grain, and using a serving fork and a long, serrated knife, slice the brisket against the grain (perpendicular to the grain). Once it has been sliced, carefully place the meat back into the sauce, and place the pot back into the hot oven, this time uncovered, and cook for another 30 minutes.
After 30 minutes, remove the pot from the oven, and either serve directly from the Dutch oven, or transfer into a serving platter, and enjoy!
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Awesome going to make it now❤
@@janetgonzalez3064 That’s great! I hope you enjoy it! 🥰
No thyyme and oregano
@@Lilp181 I prefer it without. I like to let the chorizo and the wine be the stars of the show, but you can, of course, add whatever herbs you like.
Thank you for sharing this ❤
@@mrpseudos It’s my pleasure! 🥰
Que “Rico” I forgot all about that, I’ll will try to make hem soon! Thanks.
@@rosamaya2264 ❤️ It’s so delicious!
@@rosamaya2264 You’re very welcome! 😘
•15 Ounces Dried Apricots • 8 Ounces Pitted Prunes • 1 Ounce Dried Apples • 1/2 Cup (Green) Raisins • 1/4 Cup Sugar • 2 Cups Water • 1/2 Cup Orange Juice • 1 tsp. Fresh Squeezed Lemon Juice • 2 Pieces Lemon Peel • 2 Cinnamon Sticks
Sally you are amazing. You are the perfect warm, cozy cook that inspire us to make these delicious recepies that were made by our grandmothers. So exquisite. I will make them and I will tell you. You are a wonderful teacher. You are right these recepies have to be exposed to the world. Yummy. All my life I wanted to learn how to do them. You are the perfect cook that comes to my life. Thank you so much. Sally.
@@susyweiss8185 Your comment is amazing! Thank you so much for taking the time to write. I truly look forward to hearing about your results. I hope you enjoy the process, and of course, the delicious rewards. 🥰
@@SallyThatGirlintheKitchen Sally I had difficulties to make the dough. It broke and I don't know how to fix it.
@@susyweiss8185 Message me through Facebook or Instagram, and I will happily give you some tips!
This was excellent! The step by step directions were helpful!
@@yossimeyer1887 My pleasure. I’m so glad you enjoyed it. 🥰
You are amazing and the recipe is perfect. Thanks
@@tutualbert4754 Your comment is amazing! Thank you so much for writing it, and of course, for watching. 🥰
Delicious I love them! Thanks for making them !
@@rosamaya2264 It was my pleasure. 🥰
How to make a centipede: - Little black worms.
@@WHITIE-X403 🤦🏻♀️
I’m going to make it for me and my son. He needs gluten free and I need keto. WIN-WIN! 🙌🏽🙌🏽🙌🏽
Amazing! 🥰🥰
This isn’t Ratboygenius
@@mustasheolll2020 Nope… It’s me… Sally That Girl in the Kitchen. 😉
Does it matter what potatoes I use? Also was wondering if I could add cheddar cheese to the filling. Thanks.
@@user-lq9bg9rg7t Russet potatoes are best, because of their fluffy and dense texture, and their low moisture content, but you could technically use whatever potatoes you prefer. As far as the cheese goes, keep in mind that cheddar cheese is high in fat, which once melted will mix into the filling, so if you choose to add cheese, make sure not to overdo it, so that your filling doesn’t ooze out when baking.
@@SallyThatGirlintheKitchen I was thinking of 1 cup?Thanks for your quick response. Also is there a printable recipe for the knishes?
That should be OK. Maybe cut back just a touch on the margarine or butter that you were going to be adding to the filling.
It’s my pleasure!
In the videos I have put out in the last year and a half or so, I include a full written out recipe and procedure in the description area of each video. I did not do so during my first couple of years of filming, but you can find the ingredient card right after my introduction in the video. Sadly, I don’t have the whole procedure written out.
I am Saving this one also. Thanks
@@eliasergas8851 Always a pleasure! 🥰
Ingredients: •3 lbs. Brisket •3/4 tsp Salt, Plus Another 3/4 tsp Separate •1/2 tsp Ground Black Pepper •1/2 tsp Garlic Powder •3/4 tsp Onion Powder •3/4 tsp Paprika •2 Tbsps Unbleached All Purpose Flour (Omit if Preparing Brisket for Passover) •3 Tbsps Extra Virgin Olive Oil, Plus 2 More Tbsps Separate •3 Yellow Onions •5 Garlic Cloves •2 Tbsps Tomato Paste •24 Ounces Bite-Sized Gold Potatoes •1 lb. (16 Ounces) Baby Carrots •2 Cups (16 Ounces) Cabernet Sauvignon •4 Cups (32 Ounces) Vegetable Broth •4 Tbsps Date Syrup (Silan) •Chopped Fresh Parsley, for Garnishing
can I add cream cheese to the potato mixture?
@@trishfevens9297 I don’t see why not, but be mindful of not adding so much that it will cause the filling to ooze out, as cream cheese has a high fat content. It will, of course, also change the texture and flavor of the filling.
Saludos y Bendiciones ❤
@@mirnacastaneda483 Gracias, Mirna. Igualmente. 🥰
amazing! can't stop eating them. my abuela made these.
@@SimaKarpel-Shipon I’m so glad you’re loving them! 🥰🥰🥰
Stop saying flesh! It makes it sound cannibalistic
@@alexismoreno6424 😂 That is what the inside of an eggplant is called!
You make me hungry, I hope you make it for the Holidays so that I can taste! “Bendichas Manos “ ❤
@@rosamaya2264 Thanks, Ma! 😘😘😘
I can't wait to make this bread it looks amazing. Thanku for such good instruction
@@angelamariewenzel2168 I’m so glad to hear that! Have fun! I hope you enjoy it! Feel free to message me a picture through my Facebook or Instagram page when you’ve made it. I’d love to see your results!
love it
@@debrahayes2209 Thank you! 😍 I do too!
Nice looking woman, and you can bake!!❤
Thank you. ☺️
I would hate to burn my knob…..🤣🤣🤣🤣👍
@@AM-es5up 😂 No! Make sure you get a replacement knob! You can find two different options here, in the list called “Kitchen Must Haves:” www.amazon.com/shop/sallythatgirlinthekitchen
OK, so I had to look that up because I had a feeling it may have more than one meaning! 🤦🏻♀️
This looks interesting ... any way to incorporate spinach? My family loves the combination of cheese (any), spinach and artichokes.
@@digging4roots Absolutely! I recommend using frozen spinach, thawed, with all of the water squeezed out. Refer to the following video for a delicious spinach and cheese filling. You can add chopped artichokes to it if you’d like, or just add the spinach to this filling instead! Tapada de Espinaca y Queso - Spinach and Cheese Borreca Pie: th-cam.com/video/wEBJ4GnGh5c/w-d-xo.html
@@SallyThatGirlintheKitchen Thank you!
@@digging4roots It’s my pleasure!
Good instructions
@@cindykemna3093 Thank you, and thank you for watching. 🥰
How does it look when ready? 🤔
Head over to the Sally That Girl in the Kitchen Channel, and check out my “Community” post for the after pictures! 🤤
Here’s the direct link to that post: th-cam.com/users/postUgkxD8m7T_l5hWZy0UpNpup7O8kgQZWVma3T?si=4JV-7qMTarenB2lN
@@SallyThatGirlintheKitchen
@@rosamaya2264 That’s me. 😉
Thank you ❤
@@XavierHall312 I see that you thanked me now! 😉 Thank you!
Roast at 300° for 2 hours - the Roma/plum tomatoes are halved and drizzled with extra virgin olive oil and sprinkled with Italian seasoning, and the garlic cloves are just swimming in extra virgin olive oil. Cover the confit before placing it into the oven. The garlic will be ready in an hour to an hour and a half, depending on how golden you like your garlic. Thank me later! 😉
Looks Delicious thanks for posting…I will make tonight😊
@@marietaddeo6155 So glad! It’s my pleasure! Enjoy it! 🥰
Looks yummy. Why the xantham gum?
@@1founddaughter740 Because without gluten, the xantham gum provides the elasticity needed to be able to stretch the dough and fold it over without it crumbling.
You can watch the full length recipe-video here, and also find the written out recipe in the description area of this video: th-cam.com/video/Q8DEbFFJqFw/w-d-xo.htmlsi=-DFQUQHh8TSfx4xT
Be sure to also explore the different Borrecas and Tapadas in my Sephardic-Turkish Dishes Playlist for many other yummy filling options. The eggplant and cheese filling and the spinach and cheese fillings are also divine! Sephardic-Turkish Dishes Playlist: th-cam.com/users/playlist? list=PLhqbAYM1gulqsOni1ruOKEFMSjAmL0_IS
I love Potato Knishes, especially for their magic and mystery. Thanks for this tutorial
@@fish7828 😂 It’s my pleasure!
Where is the recipe?
@@rdt8738 You can learn how to make it here. You can also find the written out recipe in the description area of this video: th-cam.com/video/Q8DEbFFJqFw/w-d-xo.htmlsi=n6jYh8HJJGksQJLu
@@rdt8738 Be sure to also explore the different Borrecas and Tapadas in my Sephardic-Turkish Dishes Playlist for many other yummy filling options. The eggplant and cheese filling and the spinach and cheese fillings are also divine! Sephardic-Turkish Dishes Playlist: th-cam.com/play/PLhqbAYM1guIqs0ni1ru0KEFMSjAmL0_lS.html
does basil need to be dry ?? I just cut fresh basil from my gardenn.?
@@pedromacias4075 You could use fresh basil, but you’ll get better results with dried basil in this recipe.
Wish u spoke faster😊
@@ramidresslar4636 😂 If only!
@@ramidresslar4636 I can offer a slower option though… Potato Knishes New York Deli Style: th-cam.com/video/QTzsEjFXJEw/w-d-xo.html
Borregas aren’t a recipe in my family but my family does have a lot of diabetics, will be trying this out to switch things up
@@dreamof_me I’m so glad to hear you’re going to try this out! Be sure to explore the different Borrecas and Tapadas in my Sephardic-Turkish Dishes Playlist for many other yummy filling options! The eggplant and cheese filling and the spinach and cheese fillings are also divine! 🤤
Great video! 1- Why does the water need to boil? 2- Is it to just melt the sugar or cook the dough? 3- Also would you have a sugar free version?
@@YO-DASISTMICH It is to melt the sugar and so that the syrup reaches the proper consistency, in other words, the thread stage. I have never made this recipe without sugar, since the sweet syrup is a vital ingredient, and what helps hold the super fine almond flour together to form the marzipan.
Would Keto flour be a high protein flour aka basically pure gluten?
@@EL-be_real According to Google, King Arthur Keto Wheat Baking Flour is made up of vital wheat gluten, wheat protein, King Arthur unbleached flour (which is made from wheat flour and malted barley flour), wheat fiber, whey protein concentrate, sunflower oil, buttermilk, cellulose gum, xanthan gum, and natural flavor.
Also according to Google (AI), “it has 4 grams of net carbs per serving, which is 80% less than all-purpose wheat flour, and a glycemic load of 1 per serving. Because it's wheat-based, it can also mimic the flavors and textures of conventional wheat-flour baking, especially in yeasted breads.”
I’m so proud of You! And I Know that Your Abuelas! Would be also. ❤
@@rosamaya2264 Thanks, Ma. 😘😘😘
How many servings does this recipe yield? 👩🏽🍳
@@karenewers6497 I usually cut it into 8 pieces, but they are large servings. You could cut it into 12 pieces instead, if you prefer.
The magic and the mystery… of potato knishes
@@NothinglikeAvs …has finally been revealed. 🤪
Can u add a spicy chili pepper whole?
@@raylenemackay6867 If you are referring to a dry, spicy chili pepper🌶️, yes you can. I do recommend removing the stem and seeds before adding it in, as those can be sources of moisture that you do not want when infusing at room temperature and storing on the shelf for a few months.
Just putting a lid on the onions, make them cook much faster
@@randomrandom3402 True! Good tip!
can you show the latin style cazuela and also I did not understand what type of cheese that was. ??
@@pedromacias4075 The cheese I served it with is burrata. It’s absolutely delicious. As far as the latin style cazuela goes, if you send me a message through my Sally That Girl in the Kitchen Facebook or Instagram page, I can send you a picture of it.
If you’d prefer to see it in my Amazon Shop, here’s the link for the cazuela (caldero): amzn.to/3YTQGme
And here’s the link for a replacement knob that can withstand high temperatures: amzn.to/3WRxjYu
Looks amazing
@@jamieick8034 Thank you! 😊 They truly are delicious! Be sure to also check out the full length recipe-video for a slower pace: th-cam.com/video/1zTq8-3sT_k/w-d-xo.html
Yummy!!
@@esthercrespincredi7024 Thank you! 🥰🥰
Potato knishes Potato knishes I love potato knishes This machine creates potato knishes This is where I make potato knishes The magic and the mystery of potato knishes Little black squash balls This machine creates little black squash balls It turns potato pancakes into little black squash balls This is where I make centipedes I sure love to make centipedes I turn little black worms into centipedes I turn little black worms into centipedes
@@Revzz_189 But potato knishes are the most delicious! 🤤😂
Potato knishes Potato knishes I love potato knishes This machine creates potato knishes This is where I make potato knishes The magic and the mystery of potato knishes Little black squash balls This machine creates little black squash balls It turns potato pancakes into little black squash balls This is where I make centipedes I sure love to make centipedes I turn little black worms into centipedes I turn little black worms into centipedes
@@Revzz_189 I prefer just making knishes. 😉😂
@@SallyThatGirlintheKitchen I hope u can make the little squash balls sometime
@@Revzz_189 I’m working on a recipe! 😂😂😂
the magic and the mystery
@@morpheus_circuit … of potato knishes. 😉