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In my family, we always serve a pickled meat, usually pickled tongue, in a sweet sauce at the Purim seudah. I find that pickled tongue isn’t always a crowd-pleaser, so I switched it to something that still looks beautiful when plated. Made with the same sweet and tangy sauce, we now have a meat that pleases all!
3–4 pounds (1.36–1.9 kilograms) pickled kolichel (aka cured mock tender)
4 bay leaves
2 tablespoons Pereg Garlic Powder
water, to cover
1 14–16-ounce (400–450-gram) can Gefen Jellied Cranberry Sauce
1 cup chicken stock, such as Manischewitz
1/2 cup Tuscanini Tomato Sauce
1 tablespoon onion soup mix
1/2 teaspoon Tuscanini Lemon Juice
1/4 teaspoon pepper
salt, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the meat into a deep baking dish along with the bay leaves and garlic powder. Add enough water to cover the meat.
Cover the pan tightly and bake for three and a half hours or until fork-tender. Remove meat from the pan. Cool and slice.
Place all the ingredients in a saucepan. Bring to a boil, making sure the cranberry sauce is fully dissolved. Lower the heat and simmer for 20 minutes.
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
Place the sliced meat in a baking pan. Pour the sauce over it. Cover and bake for half an hour.
Food and Prop Styling by Shiri Feldman.
Photography by Felicia Perretti.
Food Prep and Styling by Chef Suzie Gornish.
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