Rosh Hashanah Dinner

Holiday Beef Brisket with Onions


Kosher salt

Freshly ground pepper

2 teaspoons chopped thyme

1 teaspoon chopped oregano

1 tablespoon sweet

Hungarian paprika

One 6-pound flat-cut brisket

1/2 cup dried porcini mushrooms (1/2 ounce)

1 cup hot water

2 cups dry vermouth or white wine

1 cup chicken stock or canned low-sodium broth

2 cups chopped canned Italian tomatoes

3 bay leaves

4 medium onions, thinly sliced

3 tablespoons chopped garlic

How to Make It

Step 1 

In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.

Step 2

Place all ingredients into slow cooker and let sit for 8-12 hours on low, occasionally flipping every few hours

Potato Kugel with Fried Shallots


1 cup vegetable oil

4 large shallots, thinly sliced

5 pounds Idaho potatoes, peeled and coarsely shredded

1 large yellow onion, coarsely grated

1/3 cup potato starch

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

5 large eggs, beaten

2 large egg yolks, beaten

1/2 cup extra-virgin olive oil

1 cup boiling water

How to Make It

Step 1 Preheat the oven to 450°. In a medium saucepan, heat the vegetable oil until shimmering. Add

the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes. Using a

slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.

Step 2 Working in batches, squeeze out as much of the liquid as possible from the potatoes and

transfer them to a large bowl as you go. Add the grated onion, potato starch, salt, black pepper and grated

nutmeg and stir well. Stir in the whole eggs, egg yolks, olive oil and boiling water, then stir in the fried


Step 3 Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until

they are very hot to the touch. Add 2 tablespoons of the shallot oil to each baking dish and heat until

smoking. Carefully spread the potato mixture in the sizzling baking dishes.

Step 4 Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature

to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.

Step 5 Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2

minutes, until they are browned and crisp on top. Let the potato kugels stand for 20 minutes before cutting

into squares and serving.

Honey-Glazed Roasted Root Vegetables


1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick

1 1/4 pounds carrots, peeled and sliced 1/2 inch thick

One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick

1/2 cup extra-virgin olive oil

1/2 cup honey

6 thyme sprigs

Salt and freshly ground pepper

2 tablespoons sherry vinegar

How to Make It

Step Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away



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