For the second night we thought this leaner brisket and leaner potato kugel would satisfy all the traditioanlists. Serve lots of veggies and salads and keep your portions small and you can fit even the most traditional Jewish foods into your healthy meal plan.
Slow Cooker Brisket In Wine Sauce
- 2 tablespoons extra virgin olive oil
- 1 (2-pound) beef brisket, first cut
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 medium medium sliced
- 2 stalks celery diced
- 4 medium carrots sliced or large dice
- 2 cloves garlic peeled and halved
- ¼ cup tomato paste
- 1 (14-ounce) can whole peeled tomatoes, crushed with your hands
- 1½ cups dry red wine
- 1½ cups water
- 2 bay leaves
- Optional: beets, turnips, and kohlrabi
- Preheat slow cooker on high until it is hot.
- Coat slow cooker with oil.
- Season brisket well with salt and pepper and place in the bottom of the slow cooker.
- Top with onions, celery, carrots, and garlic.
- In a medium bowl, mix tomato paste, whole tomatoes, red wine and water and pour over the meat and veggies.
- Add bay leaves, turn slow cooker to low and cook for about 7 hours or until a fork inserted, comes out with no resistance.
- Cool brisket before slicing across the grain and returning to sauce or refrigerating for up to 2 days.
- Scrape off fat, slice brisket and return to sauce before heating covered and serving.
Healthier Potato Kugel
- ¼ cup plus 1-2 tablespoon extra virgin olive oil such as Colavita
- 3 eggs
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 head cauliflower about 1 ½ lbs/ 3 cups shredded or frozen, thawed
- 1 large onion quartered
- 3 large russet potatoes scrubbed well (about 1 ½ lbs. total/3 cups shredded)
- Grease 1 (8-inch) glass square baking dish (or 8- or 9-inch round glass casserole dish) with 1-2 tablespoons of evoo.
- Preheat oven to 425°F.
- Place baking dish in oven to heat until ready to use.
- Beat eggs in a large bowl. Add salt and pepper, mix well, and set aside.
- Warm remaining ¼ cup evoo, in a small saucepan, over medium-low heat.
- In a food processor, grate or shred cauliflower, onion, and potatoes.
- Add vegetables and warm oil to egg mixture and mix well to combine.
- Remove heated dish from the oven and fill with cauliflower-potato mixture.
- Bake at 425°F for 1 hour or until the tops and sides are golden brown.
- Allow to cool for 20 to 30 minutes before serving family style, scooped directly from the baking dish.
- *Note: Some people have had a glass pyrex dish shatter when placing in the oven to preheat, according to the manufacture it is best to always put it in a hot oven.
Serve your choice of salad