It’s All about the Matzo Ball and Brisket

Matzo Balls

Matzo Balls

The warm and hardy Hanukkah classics, Matzo Ball Soup and Beef Brisket are what make your tradition worth the wait. Really, what is a Hanukkah meal without these two things? Not much. Because you’ve been busy this season, we’ve done the shopping, cooking and research for you, so your matzo balls and brisket will come out flawless, delicious, and without any kitchen mishaps.

At your Fairway Market, find in the refrigerated section, our house-made matzo ball soup. Our chefs have been in the kitchen, slicing and dicing, “balling” and simmering, to bring these soups out to you fresh on the daily. Our classic matzo ball soup uses our famous chicken soup base, which gives it that superior quality that can only come from a time-honored recipe like this one.

If you’re feeling adventurous this Hanukkah and looking to ‘wow’ your company, try these recipes for matzo balls and brisket. You can pick up all the fresh, top-quality ingredients you need at your Fairway and you won’t go wrong. Our butcher counters are stocked with USDA certified highest-quality meat, our produce is fresh and daily-delivered, our stocks and broths are top brands, and our spices only get into our stores if they’re the best of the best.

Get in there – get a little messy, the reward will be great!

Matzo Balls

Prep Time: 10 minutes; Cook Time: 30 minutes; Serves: 18 to 20 matzo balls

Ingredients:

  • 4 extra-large eggs, separated
  • ½ cup good chicken stock
  • ¼ cup rendered chicken fat, melted
  • ½ cup minced fresh parsley
  • 2 tsps kosher salt, plus more for egg whites
  • 1 cup matzo meal

Directions:

  1. Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal.
  2. In an electric mixer, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  3. Form golf-ball-sized balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop.
  4. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.
  5. Remove and serve hot.
Beef Brisket

Beef Brisket

Fairway Braised First-Cut Beef Brisket

Prep Time: 20 minutes; Cook Time: 4.5 hours; Serves 6 people

Ingredients:

  • 3.5 pounds first-cut brisket
  • 1 tbsp Fairway onion powder
  • 1 tbsp Fairway garlic powder
  • 1 tbsp Fairway paprika
  • 1 tbsp Fairway sea salt
  • 1 tbsp Fairway Tellicherry pepper
  • 3 tbsps corn oil
  • 8 Spanish onions (peeled and sliced)
  • 1 bunch carrots (peeled and cut in 1/4-inch pieces)
  • 10 new potatoes (halved)
  • Fairway chicken stock (optional)

Directions:

  1. Season the first-cut brisket on both sides with salt, pepper, onion powder, garlic powder, and paprika. (Note: The “first-cut” or “flat-cut” brisket is the leanest cut of brisket, and literally is the first cut.)
  2. Heat the oil in a large enough sauté pan that will fit the brisket comfortably. Heat to just below smoking; add the brisket, fatty side down, and brown it very well. Turn the brisket over and brown the other side very well, too.
  3. Return the brisket to the first side, and let it cook for another 10 minutes. Remove brisket from sauté pan, and place it in a roasting pan.
  4. Add the sliced onions to the sauté pan. Sauté the onions over medium heat until the onions are brown. The browner the better, but be careful to not burn them. When the onions are sufficiently brown, add them to the roasting pan that contains the brisket.
  5. Then add the carrots and the potatoes to the roasting pan, too. Next, add enough chicken stock or water to the roasting pan until it comes halfway up the brisket. Cover the roasting pan, and place in a 400-degree oven for 1 hour. Then lower the temperature to 300 degrees, and slow roast the brisket for 2.5 more hours.
  6. Remove the brisket from the oven and test it with a fork for tenderness. It should go in very easily. If you feel that it needs more time, cover it back up and return it to the oven for an additional 30 minutes.
  7. Once the brisket is nice and tender, place it on a large cutting board and allow it to rest for 15 to 20 minutes. Then slice it against the grain into thin slices. Place the sliced brisket on a plate and cover with the sauce. Serve with the potatoes and carrots from the pan. Enjoy!

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