|
|
|
|
|
|
|
|
|
 Posted: Mon Jul 23, 2007 12:32 pm
Now we all know that to have beef be glat kosher, the animal has to be ritually slaughtered. That's a given.
However is raw beef kosher? Like steak tartare or carpachio?
I've also heard that the tenderloin is not a kosher cut of beef because it comes from under the spine and ribcage, or something.
I need confirmation and clarity on these rules.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 24, 2007 3:41 pm
I'm not a butcher so I'm not sure I could be correct in saying whether a tenderloin came from a kosher part of the cow. I can say, though, that there's nothing in the Torah or Talmud which insists that beef must be cooked. Tartare and carpaccio are just fine, and so is shabu-shabu.
|
|
|
|
|
|
Eloquent Conversationalist
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 24, 2007 4:34 pm
Divash I'm not a butcher so I'm not sure I could be correct in saying whether a tenderloin came from a kosher part of the cow. I can say, though, that there's nothing in the Torah or Talmud which insists that beef must be cooked. Tartare and carpaccio are just fine, and so is shabu-shabu. I thought blood wasn't kosher which is why jews of old were known to salt raw beef to draw out the juice... ... and why my grandmother's brisket could be used as a tire patch.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 24, 2007 7:38 pm
Right, blood isn't kosher. And we still salt our meats to get the blood out, but if you buy kosher meats, it'll usually say on the package, "Pre-salted," or something like that, so that you'll know whether it has to be done at home or is already taken care of. Aaron's and Empire brands both do the pre-salted thing. Your grandmother was probably a wonderful woman, but if her brisket was tough, she wasn't much of a cook. Note, that's not a value judgement -- I can't make beef worth a darn, though I'm great with chicken, turkey, and lamb. Anyway, the salt is supposed to be washed off before you start the cooking and seasoning of the meat. More information here, though it's bare-bones information at best: http://www.jhom.com/topics/salt/salt/kashering.htmThere's more information on this and other topics of kashrut in a wonderful book called Body & Soul: A Handbook For Kosher Living. I urge anyone who's thinking of kashering (making kosher) their kitchen and home to get a copy of this book. I've found it absolutely invaluable and essential.
|
|
|
|
|
|
Eloquent Conversationalist
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 12:16 am
Go with this for a decient brisket. http://www.recipezaar.com/626051 envelope onion soup mix 1 1/2 cups Burgundy wine 1/4 cup water 2 tablespoons flour 1 tablespoon dried basil 2 teaspoons dried thyme 1/3 cup orange marmalade 1 1/2 teaspoons grated orange rind 2 teaspoons sugar 4 cloves garlic, minced 1/4 teaspoon pepper 4 lbs beef brisket 1 lb mushrooms, cut into quarters Preheat the oven to 300 degrees F. In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended. Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket. Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork. If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees. Remove from the oven and place the brisket on a sheet of heavy foil. Pour the sauce into a bowl, cover, and refrigerate. When the brisket is cool, wrap in foil and refrigerate. Remove solidified fat from the sauce and discard. Slice the brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them. Pour the sauce over the meat and heat in the oven until hot and bubbly. Serve to thankful guests. That's the quick way, and you should always cut against the grain, it makes the meat so much more tender and a lot less stringy.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 7:02 am
Actually, I have multiple wonderful recipes for brisket. I've tasted them when others make the same recipes, and they're wonderful. I've used the recipes and followed them like it was one of the 613 commandments, and my briskets come out absolutely horrible. It's not the recipe's fault. I just don't have beef skillz. I've got mad skillz when it comes to almost any other type of meat, but beef joy eludes me. Which is fine. My RLSO makes a mean brisket, and almost any other kind of beef you could imagine. We complement each other's cooking skills (that is, each of us can do what the other can't -- not that we pay one another compliments, and please, note the difference in spelling).
|
|
|
|
|
|
Eloquent Conversationalist
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 8:48 am
Well next time you're at the butcherie, ask what parts of the cow are not kosher.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 3:11 pm
You could do the same thing. wink But I don't go see a butcher. I get my Empire or Aaron's kosher meats right in my grocery store.
|
|
|
|
|
|
Eloquent Conversationalist
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 4:46 pm
Divash Actually, I have multiple wonderful recipes for brisket. I've tasted them when others make the same recipes, and they're wonderful. I've used the recipes and followed them like it was one of the 613 commandments, and my briskets come out absolutely horrible. It's not the recipe's fault. I just don't have beef skillz. I've got mad skillz when it comes to almost any other type of meat, but beef joy eludes me. Which is fine. My RLSO makes a mean brisket, and almost any other kind of beef you could imagine. We complement each other's cooking skills (that is, each of us can do what the other can't -- not that we pay one another compliments, and please, note the difference in spelling). Hmm, all beef cuts or just brisket? Brisket's not the easiest dish. (Even though my grandma says it is.) I can't remember how she does it though... If you want I can go hunt down her recipe. I don't really eat red meat, so I've never had to prepare it.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 5:21 pm
Divash You could do the same thing. wink But I don't go see a butcher. I get my Empire or Aaron's kosher meats right in my grocery store. You live in an area where Kosher meat is an option, I have to drive 20 miles to get kosher meat, then pay the premium for it. 6.99 per pound of Kosher Bologna. This is why I don't keep glat kosher.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 6:48 pm
LordNeuf Divash You could do the same thing. wink But I don't go see a butcher. I get my Empire or Aaron's kosher meats right in my grocery store. You live in an area where Kosher meat is an option, I have to drive 20 miles to get kosher meat, then pay the premium for it. 6.99 per pound of Kosher Bologna. This is why I don't keep glat kosher. I eat like a vegetarian most of the time. 3nodding
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 9:04 pm
LordNeuf Divash You could do the same thing. wink But I don't go see a butcher. I get my Empire or Aaron's kosher meats right in my grocery store. You live in an area where Kosher meat is an option, I have to drive 20 miles to get kosher meat, then pay the premium for it. 6.99 per pound of Kosher Bologna. This is why I don't keep glat kosher. Man! I LOVE BOLOGNA! And I feel ya! I can't get anything kosher around here except canned Gefilite fish and grape juice. I cheat and just buy 100% beef bologna when I'm craving it, then eat it minus cheese if I'm feeling kosher. It's the very least I can do, but I try at least! biggrin
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 9:10 pm
That's what I do. All things considered, in the next few months I'm gonna move out hopefully to New Hampshire, and live in the boonies of quiet town new england.
Where the nearest synagogue is... 25 to 30 miles away. Just where I want it.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jul 25, 2007 9:43 pm
Doesn't that complicate things though? Maybe I'm the only one out there that desperately seeks Jewish companionship...
I suppose that doesn't have to involve a synagogue though...
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu Jul 26, 2007 7:38 am
LordNeuf That's what I do. All things considered, in the next few months I'm gonna move out hopefully to New Hampshire, and live in the boonies of quiet town new england. Where the nearest synagogue is... 25 to 30 miles away. Just where I want it. ouch... over here, the closest synagogue is 4 miles.. >.< Though, the location is becoming more religious, what with a yisheva university dorm being built just down the street.. I think there will be more synagogues soon.. But.. a Mocugal (I dunno how to spell it.), said that we would be fixing this house up, and then sell it (making large profit on it too.) within a year or three.. He also said don't do business with a man that has salt and peppered curly hair, and dark skin (most likely an assyrian.) because if we do he will screw us over, and we will end up in a bitter legal battle. And then told me specifically that I shouldn't get married till my mid-30s. Cause if I didn't wait till my mid 30s, my first marriage would fail.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
