My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
BBQ Beef (Meat)
serves 6
You can easily double this recipe for a crowd.
4 long strips top rib (flanken), about 3 ½ - 4 pounds total
1 tablespoon brown sugar
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon thyme
1 teaspoon cinnamon
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground fennel
2 teaspoons olive oil
½ cup barbeque sauce, any flavor you like
1/3 cup hot water
Preheat oven to 375ºF. Rinse meat and dry very well. Mix all dry spices in a bowl and rub all over all sides of the meat. Refrigerate for at least 8 hours or overnight.
You can make this two ways. To make on a grill, heat the grill to medium high heat and rub a little olive oil on the meat. Sear each side until it releases on its own and remove to a pan. To make on the stove, heat the olive oil in a large saucepan over medium high heat and brown well on all sides. Remove to a baking pan.
Combine the barbeque sauce and water in a bowl and pour over the meat. Bake 2 ½ hours covered. To serve, cut into 3 inch pieces.