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When I’m having guests, I love having something I know will go over well (especially if I’m trying out a bunch of new things and need a fallback). So when Chanie told me she had a good concept for me to develop, I was thrilled. This is easy to make ahead, easy to prep, and easy to make for a crowd. Serve with garlic mayo or honey mustard dipping sauce for extra points.
2 and 1/2 pounds (1 kilogram) beef deckle or second-cut brisket
1 and 1/2 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon Gefen Garlic Powder
1 teaspoon black pepper
1 and 1/2 cups Kedem Apple Juice
2 pounds (900 grams) preve pizza dough
duck sauce or Tuscanini Apricot Jam, for brushing on dough
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). Place meat in a nine-by-13-inch (20-by-30-centimeter) baking dish. Sprinkle with all the spices, then pour apple juice into the corner of the pan (so it doesn’t wash off the seasoning). It should come more than halfway up the meat. Cover tightly and bake overnight (up to 12 hours) or until extremely tender. (Alternately, cook this in a slow cooker on low for eight to 12 hours.)
Remove meat from pan and shred. Add 1/2 cup of gravy from the pan and discard the rest (or throw it in your cholent!)
Bring pizza dough to room temperature. Cover two baking sheets with Gefen Parchment Paper and preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut each pound of dough into 12 pieces. Roll each piece into a ball, then flatten into a circle and fill with beef. Pinch the edges together to create a ball, then roll lightly to make sure it’s smooth. Place seam-side down on a baking sheet and brush with duck sauce.
Bake until dough is golden brown, 25-30 minutes.
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