(Submitted by Ellen Mendelsohn)


  • Brisket (first cut that still has its layer of fat)
  • 2 Cloves of Fresh Garlic
  • Ketchup
  • Water
  • 1 onion
  • Salt
  • Pepper


  1. Preheat the oven to 350 degrees.
  2. Purchase a first cut brisket that has not been trimmed of its layer of fat. This keeps the brisket moist and is key to a mouth-watering gravy.
  3. Cut 2 cloves of fresh garlic into small slivers.
  4. With a small paring knife, make tiny cuts/indents on the non-fat side of the brisket and insert a sliver of garlic into each one. Space them inches apart and try to have between 6 to 9 slivers on each side. User your best judgment. I have never found the brisket to be too garlicky.
  5. Before you turn the brisket over, be sure to sprinkle each side with salt and pepper.
  6. Turn the brisket over and repeat this process on the fat side. Be sure your slits cut through the fat and into the meat.
  7. Cut an onion into large slices and put them in the bottom of your roaster pan.
  8. Place the brisket on top of the onions, fat side up.
  9. In a small glass, combine 2/3 cup of ketchup with 1/3 cup of water and mix. Pour this mixture into the sides of the brisket. You should have a shallow level of mixture on the bottom of your roaster.
  10. Tightly cover the roaster. Even if it has a top, I cover it with silver foil and then place the cover on top of that.
  11. There is no set time on how long to cook the brisket. It all depends on the size of your brisket. I find that mine usually take 3 hours. I will start checking around 2-2 1/2 hours, poking the meat with a fork until the fork slides easily into the brisket.


  • The liquid in your pan makes a delicious gravy. When your brisket is finished, drain the liquid through a sieve and store in a separate container.
  • Try and make the brisket the day before you serve. I let the brisket cool, slice it across the grain (very important) and wrap it tightly in aluminum foil.
  • Put the wrapped brisket and the gravy in the refrigerator overnight.
  • To heat the next day, pour the gravy over the brisket, let it come to room temperature, cover it and place it into a 350 degree oven.

Atlanta Brisket

(Submitted by Adam Yosim)

Makes 10 to 12 Servings


  • 5 lbs fresh beef brisket, trimmed of excess fat
  • 2 bottles (16 ½ oz. each) Coca-Cola (not Diet Coke)
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 3 tsp. vegetable oil
  • 2 cups Coca-Cola marinade, reserved from above
  • 1 envelope dry onion soup mix (from a 2-oz. package)
  • 1 can (8 oz.) salt-free tomato sauce
  • ½ cup tomato ketchup
  • 3 large yellow onions, halved lengthwise and each half sliced about 3/8 in. thick
  • 3 large whole bay leaves (preferably fresh)


  1. Place brisket in large nonreactive roaster with snug-fitting lid (best to use one measuring 15 ½ in. long, 12 in. wide and 4 in. deep). Pour Coca-Cola evenly over brisket, cover and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
  2. When ready to proceed, preheat oven to 325 degrees. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
  3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15 in.) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
  4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
  5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy add a little more filtered Coca-Cola marinade, or beef broth, or water.
  6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Discard bay leaves and remaining Coca-Cola marinade.
  7. To serve, lift brisket to cutting board and slice about ¼ in. thick across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions.


Braised Lamb Shank

(Submitted by Jordan Halle)


  • 1-1¼ lb. lamb shank                     
  • Salt and pepper
  • 2 tbsp. canola oil
  • 3 medium shallots, chopped
  • 4 large garlic cloves, crushed
  • 2 tbsp. tomato paste
  • 1 cup red wine
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • 7 sprigs thyme, divided
  • 3 tbsp. olive oil
  • 2 medium onions, thinly sliced
  • ¼ cup schmaltz
  • ½ tsp. red wine vinegar
  • 14 ½ oz. can whole peeled tomatoes


  1. Preheat oven to 350 degrees. Season lamb with salt and pepper.
  2. Heat canola oil in ovenproof pot over medium-high. Cook lamb, turning occasionally, until evenly browned, 10 to 12 minutes. Remove to plate.
  3. Reduce heat to medium-low and cook shallots and garlic until shallots are softened, 3 to 4 minutes. Add tomato paste and cook until heated through and darkened in color (2 minutes).
  4. Add wine, scraping up browned bits and bring to simmer.
  5. Add stock, bay leaves, 2 thyme sprigs and lamb shank; return to simmer.
  6. Cover transfer to oven and braise, turning lamb occasionally until meat is falling off bone. 350 for 1 hour, lower to 275 and finish for 3 hours.
  7. Meanwhile, tie 5 thyme sprigs into a bundle.
  8. Heat olive oil in a large skillet over medium heat, add onions and thyme, season with salt.
  9. Cook, stirring frequently, until onions are golden brown (25 to 30 mins).
  10. Remove thyme bundle and discard. Finely chop onion and set aside.
  11. Transfer lamb to a cutting board to cool. Strain braising liquid through a fine-mesh sieve into a small bowl. Discard thyme and bay leaves, reserve liquids and solids. Wipe out pot.
  12. Crush tomatoes in the pot. Add braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25 to 35 mins. Stir in schmaltz and vinegar, season with S&P.


Olive Chicken with Farm Kale


  • 3 oz tomato paste
  • 1 tsp. oregano
  • 1 tsp. basil
  • 6 chicken pieces, salt and pepper to taste
  • 3 cups clean kale cut
  • ½ cup green olives sliced
  • ½ cup black olives sliced
  • 2 large tomatoes diced
  • 1 red onion sliced thin
  • 4 tbs. olive oil
  • Hot pepper flakes to taste


  1. Combined first three items and smear over seasoned chicken evenly.
  2. Place kale in bottom of roasting pan and place chicken on top of kale.
  3. Top each piece of chicken with remaining items and drizzle everything with oil.
  4. Bake at 375 for 25-30 minutes.


Sweet Spaghetti Squash Kugel with Apples and Raisins

(Submitted by a JCC staff member)


  • 4 cups cooked spaghetti squash
  • 3 eggs
  • ½ cup sugar
  • 2 tsp. Cinnamon
  • 2 apples peeled, cored and thinly sliced
  • ⅓ cup raisins


  1. Preheat oven to 375. Spray an 8×8 square baking pan.
  2. To prepare spaghetti squash, slice squash in half, scoop out seeds and bake for approximately 45 minutes or until soft and scoopable – not too mushy!
  3. Let cool and scoop out 4 cups.In a large bowl, whisk together eggs, sugar and cinnamon.
  4. Add spaghetti squash and toss to coat.
  5. Mix in apples and raisins.
  6. Pour mixture evenly into prepared dish. Bake for 45 minutes or until golden and set.
  7. Cool before slicing.


Crustless Spinach Quiche 

(Submitted by a Pearlstone staff member)


  • 1 Tbps. vegetable oil
  • 1 onion, chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add onions and cook, stirring occasionally, until onions are soft.
  4. Stir in spinach and continue cooking until excess moisture has evaporated.In a large bowl, combine eggs, cheese, salt and pepper.
  5. Add spinach mixture and stir to blend.
  6. Scoop into prepared pie pan.
  7. Bake in preheated oven until eggs have set, about 30 minutes.
  8. Let cool for 10 minutes before serving. Serves 6.


Cauliflower Crust Pizza 

(Submitted by a JCC staff member)

Ingredients for the Crust:

  • 2½ cups grated cauliflower
  • 1 large egg, lightly beaten
  • 1 cup shredded part skim mozzarella
  • 2 Tbsp. grated Parmesan cheese
  • Salt and pepper to taste

Ingredients for the topping:

  • ¼ cup pizza sauce
  • ½ cup shredded mozzarella cheese
  • Vegetables of your choice


  1. Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. Using a box grater, grate the cauliflower until you have 2½ cups of crumbles.
  3. Place in large bowl and microwave for 7-8 minutes, until soft.
  4. Let cool and mix in eggs, cheeses, salt and pepper.
  5. Pat into a 10-inch round on the prepared pizza pan.
  6. Spray lightly with nonstick spray and bake for 10 to 15 minutes, until golden.
  7. Top the pizza with the sauce, mozzarella and veggies and herbs of your choice.
  8. Bake in the oven until melted and bubbly, another 10 minutes. 

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