Instant Pot Collards and Sausage

This is a great 1-pot meal, perfect for back to school or a busy week when getting a hot meal on the table feels like a stretch.

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Chimichurri Hanger Steak

Recipe adapted for kosher cooking from The New York Times. Serves 4. Ingredients: 2lbs Grow and Behold Hanger Steak 1 cup packed flat-leaf parsley ½ jalapeño, seeded (adjust based on desired spice level) 1 garlic clove 2 tablespoons minced mint leaves 6 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar ¼ teaspoon crushed red chili flakes 3 tablespoons panko bread crumbs Salt, pepper, and cayenne pepper, to taste…

Spiced Braised Flanken

Recipe by Naomi Nachman. Serves 10-12 Reprinted with permission from Perfect for Pesach. Photo by Miriam Pascal. Ingredients: Spice Rub: 6 Strips Grow and Behold Flanken (around 1lb each) 3 tablespoons brown sugar 2 tablespoons cumin 1 tablespoon garlic powder 1 teaspoon paprika 1 1/2 teaspoons cinnamon 1 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon…

Rosemary-Rubbed Beef Tenderloin

Recipe adapted for kosher cooking from Saveur Ingredients: 1 2lb Grow and Behold Beef Tenderloin 1⁄4 cup canola oil 3 tablespoons finely chopped rosemary 3 large cloves garlic, peeled and finely chopped 2 tablespoons schmaltz Salt and pepper, to taste Directions: Place the beef tenderloin on a sheet of aluminum foil, and rub all over with 2…

Figs with Bacon and Chile

Recipe adapted for kosher cooking from Bon Appetit. Serves 8 (as an appetizer) Ingredients: 6oz Grow and Behold Thick-Cut Beef Bacon, sliced into 1/2-inch pieces 3 tablespoons pure maple syrup 8 ripe, fresh figs, halved lengthwise 2 tablespoons of sherry vinegar or red wine vinegar ½ teaspoon crushed red pepper flakes (adjust based on desired…

Short Ribs Provençal

Recipe adapted for kosher cooking from The New York Times Ingredients: 4lbs Grow and Behold English Short Ribs 6 tablespoons extra virgin olive oil 2 cups dry red wine 2 onions, chopped 3 carrots, chopped 4 cloves garlic, crushed 6 sprigs fresh thyme One blood orange, juiced. Reserve three strips of peel 1 teaspoon dried herbs de…

Cast Iron Cowboy Steak

Recipe adapted for kosher cooking from Martha Stewart. Serves 2. Ingredients: 1 2lb Grow and Behold Cowboy Steak 1 tablespoon cumin seeds 1 tablespoon coriander seeds 2 teaspoons black peppercorns 1 tablespoon sweet paprika 2 tablespoons light brown sugar 2 tablespoons finely chopped oregano 5 cloves garlic, minced Salt and pepper, to taste Directions: Pat…

Southwestern Pulled Brisket

Recipe adapted for kosher cooking from Smitten Kitchen. Serves 4-6. Ingredients: 3lbs Grow and Behold Second Cut Brisket or Top of the Rib 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 Spanish onion, halved and sliced thin 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar…

Beef Tongue Tagine with Swiss Chard

Recipe by Levana Kirschenbaum. Ingredients: 3.5-4lbs Grow and Behold Beef Tongue 2 bunches Swiss chard, leaves and ribs, sliced thin 3 cups canned crushed tomatoes 6 cloves garlic, minced 2 good pinches saffron 4 bay leaves 2 teaspoons turmeric 1/2 cup raisins, dark or golden 1/4 cup dark brown sugar 1/4 cup unfiltered apple cider vinegar…

Beef Bacon-Wrapped Dates with Techina

Recipe by Adam Sher and Naftali Hanau Serves 6-8 1 pkg Thin-Cut Grow and Behold Beef Bacon 12 Medjool dates, pitted and halved 1/2 cup Simple Techina (recipe below) Fill date boats with Techina. Wrap half a piece of bacon around and secure with toothpick. Cover baking sheet with foil and arrange dates on top….

Red Wine-Braised Short Ribs With Carrots

Recipe adapted for kosher cooking from The New York Times. Serves 6. Ingredients: 5lbs short ribs–Plate Flanken or English Short Ribs 3 tablespoons olive oil 1 large onion, peeled and halved 2 whole cloves 2 bay leaves 2 tablespoons tomato paste 2 cups dry red wine 4 cups Grow and Behold Beef Bone Broth–warmed 2lbs carrots,…

Braised Beef Cheeks

Braise beef cheeks with beef bacon, red wine, and knuckle bones for hours, for a hearty dinner that will stick to your ribs!

Stuffed Peppers with Currants, Dates and Capers

Recipe by Anna Hanau Serves 6-8 ¼ cup currants ¼ cup capers ¼ cup degelet noor dates, finely chopped (don’t use Medjool, they are too squishy to chop) ¼ red onion, chopped finely 1 teaspoon mustard 1 teaspoon brown sugar 1 teaspoon finely ground black pepper ½ teaspoon salt ½ cup chopped cilantro 1 cup…

Chuck Roast with a Tomato-Wine Sauce and Root Vegetables

Recipe adapted for kosher cooking from The New York Times. Serves 6-8. Ingredients: 3lbs Grow and Behold Chuck Roast 4 cups Grow and Behold Beef Bone Broth 3 tablespoons canola oil 4 tablespoons of schmaltz 2 medium red onions, cut into quarters 4 carrots, peeled and cut into 2-inch pieces 3 stalks celery, cut into…

Wine Braised Brisket with Butternut Squash

Liz: Brisket really gets Jews talking. The mere mention of the word brings up stories of holidays past, aunts who can’t cook, aunts who can cook, grandmas force-feeding grandkids, etc. While beef was often very expensive in the old country, brisket became a symbol of plenty in North America, where it was more affordable but no less special. This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months. Note that the second cut brisket we recommend for this recipe will not slice as thinly as the first cut. It’s softer and fattier. This doesn’t bother us. The meat will be so tender you could cut it with a spoon—who needs a thin slice? Also note that if you’d like to make this a more wintry brisket, you can swap the squash for potatoes and/or turnips and put the veggies in an hour earlier than the recipe calls for. Jeffrey prefers it that way, and once again, we agree to disagree.

Kimchi Stuffed Cabbage

JEFFREY: Stuffed cabbage is traditionally associated with the holiday of Sukkot, which falls during the autumn harvest when cabbage is king. Because cabbage is so ubiquitous in the region, many Slavic cultures have a tradition of stuffing cabbage leaves. The Jewish version usually involves ground beef and rice, and sometimes sauerkraut, too. We’ve included both a meat stuffing and a vegetarian lentil mushroom variation in this recipe. Instead of kraut, we fold in our spicy Ashkenazi Kimchi (page 68) to add an extra kick. Both versions of this recipe work great with sauerkraut, so feel free to substitute it wherever kimchi is indicated as an ingredient. You may need to drain the kimchi or sauerkraut in order to chop it, but reserve any excess brine and stir it into the sauce and filling. If using store-bought kimchi, we caution against purchasing only the spicy variety, which can be very, very hot. A mix of mild and spicy kimchi will balance perfectly with the added spice in this recipe. Note that this is a longer, more involved recipe.

Spicy Chipotle Burgers

Chipotle peppers provide a little (or a lot) of heat in this burger recipe–the perfect way to spice up grilling season!