Return to homepage

Bookmark This Site
 
Search our site
EDDY ROBEY'S RECIPES
 
Send this page to a friendIncrease Font
Page DownBottom

FacebookRedditDeliciousDigg
Share this page
 
Three Kinds of Sweet and Sour Beef
 
1/7/2004
 
Issue:
5.01

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

Although the phrase "Sweet and Sour" is often seen on the menus of Oriental restaurants, many cultures make food interesting by contrasting those flavors. This recipe is not for a Chinese Sweet and Sour Sauce; it is a Middle-European one. It may be used to make three traditional Kosher favorites: Meatballs, Brisket, and Roast Tongue. (Not pickled Tongue) Any of these meats may be cooked separately, then baked in this sauce for 30 minutes to impart flavor.

If you are preparing Meatballs to have with Pasta, it is an excellent idea to make a double batch, one each for use with a Tomato sauce and this one. The same may be said for a Brisket or other Pot Roast. Make twice the normal quantity, serve half with its own gravy, then slice and bake the other half with this for an entirely different flavor. Since the first step to making Roast Tongue is to boil it, and it takes the same time to boil two as it does to boil one, you might want to do that. In each instance the plain meat can be frozen, until you are ready to bake it in the sauce.

This can be prepared in the time it takes to thaw the meat in the microwave. All the ingredients may be kept in the cupboard indefinitely, until needed. Since the baking time is only 30 minutes, it is a nice way to have a special dinner in little time. Do not try to freeze meat in the sauce. Because of the high Sugar content, it will not freeze properly.

Sweet and Sour Beef should be served with Noodles or Spaetzle, so every bit of the sauce may be savored. Just add a Vegetable, and you will have a festive meal.

Ingredients

16 ounces Plum Jam or Preserves (not jelly)
2 tablespoons Apple Cider Vinegar
2 tablespoons Worcestershire Sauce
2 teaspoons Mock Beef Bouillon Powder
2 teaspoons ground Allspice

Method

Place all the ingredients in a saucepan. Cook and stir together Until the Jam melts. Pour over cooked Meatballs, Brisket or Tongue should be sliced between 1/4 and 1/2 inch thick. Cover with aluminum foil, and bake for 30 minutes.

This can also be a Braising sauce for Brisket or Pot Roast. To do that, add 2 cups of Water. Then bake the browned Brisket, in a covered pan, at 325 degrees for 2 1/2 hours. Check occasionally to ensure that there is enough liquid in the pan.

To prepare a Tongue for roasting: Place in a large pan and cover with Water. Add 6 Bay Leaves and a coarsely chopped large Onion. Bring to a boil. Cover and simmer for 2 1/2 hours. Remove from water. Allow the tongue to cool, then peel and slice.

Meatballs should be baked or fried, and drained of fat, before being covered with the sauce. Most basic recipes for Meatballs will work with this sauce.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.

 

Important dates.

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.

Oy!

Tshatshkes, shmates and other shlok for the discriminating shopper.

Our magazine

Interesting tidbits of jewishness

Tzedakeh

Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer

Shop Amazon.com

 
       
   
Advertisement

Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and GantsehMegillah.com are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam