On the ninth month of the Islamic calendar, Muslims around the world do a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. Fasting takes place between dawn and sunset in which Muslims are not allow to eat, smoke, drink liquids or have intercourse. From avoiding any sinful activities the spiritual rewards during Ramadan are said to be doubled.
Jewish people around the world follow Kosher dietary rules which include a comprehensive legislation concerning permitted and forbidden foods. There are several aspects to these dietary rules which we won’t go into too deeply in this post but you can read more on it here: https://en.wikipedia.org/wiki/Kosher_foods.
Our focus here is to give inspiration from the dishes within these dietary rules, using the dishes themselves as a vehicle for others to peer into the lifestyles of foreign cultures.
On Pasach, the Jewish holiday known in English as Passover, it is common to find yourself sitting at a dinner table eating glazed brisket slab with red cabbage relish. This recipe in particular uses a pressure cooker to cook the brisket so if you’re not already hip to pressure cooking then you’ll certainly want to read up on this efficient cooking method as to find yourself the best pressure cooker. More on that later, but first here’s the recipe:
4 pounds of whole piece ready-cooked smoked brisket. You can get this by explaining to the butcher that you would like it pre-cooked and smoked and to come in a whole piece.
1 cup of honey
1 cup of brown sugar
1 cup of tomato sauce
2 Tbsps of red wine vinegar
Red Cabbage Relish
1.5 red finely shredded cabbage
2 large peeled and finely shredded carrots
1.5 large red peeled and thinly sliced onions
3 large deseeded and finely shredded paprika peppers
1.5 cups of quality red wine vinegar
1.5 cup extra virgin olive oil
1/2 cup of freshly pressed lime juice
1/2 cup of finely chopped coriander or cilantro
1/2 cup of brown sugar
3 tspns of finely grated orange zest
2 pinches of ground allspice
2 tspns of cumin seeds or 1 tspn of ground cumin
2 bay leaves
2 tspns of Kosher salt
2 tspns of ground black pepper
Remove any excess of salt from the already cooked brisket by running it under cold water. You can leave it to soak for about an hour in a bowl of water, changing the water twice in the process. Then dry it with a paper towel.
Put the brisket in the middle of the Pressure cooker
Now mix all of the ingredients for the glaze in a bowl until they are evenly blended and pour it over the brisket. Adding a small amount of coriander at this point to the sauce will give it a particular “pastrami-like” flavour.
Set the pressure cooker to HIGH for 60 minutes in time. Turn off the pressure cooker and let the pressure release naturally for 15 minutes. Quick release any remaining pressure after this time. When the valve drops carefully remove the lid. Carefully remove the meat from the pressure cooker to a large platter and slice meat across the grain.
Traditionally, on Pesach you would want to slice the meat and serve it on a mound of mashed potatoes which are lumped over the cabbage and cucumber relishes listed below, but you could also put it on rye.
Take the cabbage and blanche it in a large saucepan or boiling salted water for a couple of minutes. Just drop the cabbage into the water making sure its completely immersed and remove it.
Toss in large bowl with onion, paprika peppers and carrots and set aside.
To make the dressing, whisk all the ingredients together in a bowl or shake up in a jar.
Once the sugar has dissolved, let it stand for 20–30 minutes and theb remove the bay leaes and pour over top of the red cabbage relish.
This recipe stays the same whether or not you are using an electric or manual pressure cooker. If you are in the market for a pressure cooker you should visit the following link for the best electric pressure cookers reviews or if you wish to go the manual way then go for the best. The manual models have really modernized themselves and this Fissler vitaquick pressure cooker review will educate you on why so many people still prefer the old fashion way of pressure cooking.
It is humbling to take a common passion for food and cooking, a self sustaining act so representative of any given culture and treat it as medicine for harmonizing the philosophical differences between contrasting groups. To use its methods as metaphor to entice in one the recognition of the common ritual among them. To see poetically the rooted response to local flavours as a translation of an actually larger, more unifying reaction amongst all cultures. In this blog we take from an array of dishes hailed by people of various congregations from around the world, whatever they may be, and present their celebrated dishes in hours of community gatherings.
We start with the southern states of the USA where church potlucks and picnics are an almost weekly occurance for some church goers. On a typical picnic spread you will find dishes like devilled eggs (ironically enough), coleslaw, macaroni salad, potato salad and very often a hearty large beef stew. Stews are a major hit as they are easily thrown together in a slow cooker the night before and are left to cook over night and will be ready by morning to be brought along to an after church picnic. Mothers love to share their latest discoveries about how to find and slow cookers for their kitchens or their latest slow cooker recipes. It is always a hot topic at a church picnic. This is where we learned about finding how they find their best slow cooker for their families. Or if they are in search of replacing an old one they will go here to find the top electric programmable slow cookers reviews. Here’s our favourite beef stew:
4-poundchuck roast, cut into bite-sized pieces
2 cup of all purpose flour
1 teaspoon of dried thyme
1 teaspoon of dried, crushed rosemary
1 teaspoon of dried basil
1/2 teaspoon of paprika
2 teaspoon of kosher salt
1/2 teaspoon of cracked black pepper, fresh
1/2 teaspoon of Cajun seasoning (add to taste)
1 cup of vegetable shortening, canola or vegetable oil or bacon fat
4 largerusset potatoes, peeled, quartered and cut into large pieces
4 largecarrots, peeled and cut into large pieces
2 stalks of thickly sliced celery
2 cups of sliced sweet or yellow onion
4 cups of water
8 cups of beef broth or any stock of your choice
2 tablespoons of beef base, such as Better than Bouillon
Hot rice, bread, biscuits or cornbread.
You want to cut the roast into large pieces of about 1 inch. Combine the flour and the 7 seasoning ingredients into a plastic zip lock bag, mix well and then add the beef. Move it around well to completely coat the beef. Keep the flour aside. Then take a skillet and at medium heat add some oil to the pan and brown the beef on all sided while adding more oil if needed.
Prepare your vegetables while the meat browns and add them to the slow cooker, everything EXCEPT the onion. Place the beef on top of the veggies and stir in the flour little by little and cook over medium heat for about two minutes, completely incorporating the flour until smooth. Add water while whisking, then your broth of choice, and then the beef base. Bring this mixture to a medium boil while constantly whisking until the mixture is nice and thick. Now you can sprinkle the onion on top of the meat and begin to delicately pour the gravy over the onion. Cover and set the temperature to low for about 7 – 8 hours, or if you’re looking for a shorter cook time, set to high for 3- 4 hours or until the vegetables are tender right through.
You can now serve this with your choice of starchy side, whichever you prefer. A common choice is also mashed potatoes.
Meals like these represent the lifestyle of small town American, Protestant Christian gatherings. You would not be surprised to find something like this in a town hall, community event, baptism, or youth group function. You can follow this link to find more of the best slow cooker recipe cookbooks. Now go ahead and try!