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Daily Voice caught up with some of our readers for the recipes that make their Jewish New Years oh-so-sweet.
This one is a pomagranate-glazed corned beef from Gabe Gilbert of Teaneck, who is in the process of launching The Barbell Chef out of Underground Training in Tenafly. Gilbert describes it as a kosher meal-prep service tailored to athletes.
But Rosh Hashanah is no time to be counting calories...
What you'll need:
- Desired size corned beef (keep in mind the meat will shrink during cooking)
- 1.5C equal parts pomegranate juice, orange juice, apricot jelly
Part One:
- Start out with a desired size corned beef, depending on how many people you'll be having. Keep in mind there is shrinkage when meat is boiled.
- Boil the meat covered for an hour at medium flame. Make sure liquid doesn't evaporate during boiling process.
*Quick Tip: To tell when the meat is cooked, take a fork and stab in the thicker part of the roast. If the fork gets stuck and doesn't come out easily, it needs to cook longer.
Part Two:
Once the roast comes off easy on the fork, let it rest on the counter out of the pot while preparing the glaze.
- Mix juices and jelly thoroughly.
- Coat the roast in the glaze and bake at 350F for 20 minutes uncovered.
"The trick is getting the sauce to caramelize on top," Gilbert said. "It's delicious."WANT MORE RECIPES?
- Tzimmes hailing from England and Australia (Bina Lerman, Rutherford).
- Grandma Frances' Noodle Kugel (Mike Weiss, Rutherford)
- Super easy apple cobbler (Estie Orenstein, Woodcliff Lake).
- Sweet Strudle from a family of bakers (Rivky Goldin, Teaneck).
- Rainbow challahs, round challahs and more from the Challah Fairy
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