Essig Flaish Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Chuck, brisket or flank
6: Onions, diced
1 1/2 tsp: Salt,
3 cup: Boiling water,
1/3 cup: Lemon juice,
3 tbsp: Brown sugar,
4: Gingersnaps, crushed
Directions:
Heat a heavy saucepan or Dutch oven and brown the meat in it over
medium heat. If the meat is very lean add a little fat for browning.
Turn frequently. Add the onions and brown lightly. Add the salt and
water. Cover and cook over low heat 2 hours. Stir in the lemon juice,
brown sugar and gingersnaps. Cook 10 minutes. Taste to correct
seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by
Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe fo
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
medium heat. If the meat is very lean add a little fat for browning.
Turn frequently. Add the onions and brown lightly. Add the salt and
water. Cover and cook over low heat 2 hours. Stir in the lemon juice,
brown sugar and gingersnaps. Cook 10 minutes. Taste to correct
seasoning. Serves 8. Recipe Source: THE ART OF JEWISH COOKING by
Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe fo
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp