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Slow-Cooked Brisket

Slow-Cooked Brisket

Melt-in-your-mouth slow-cooked brisket, infused with rich flavors of red wine and caramelized onions, is a comforting and savory centerpiece.

Ingredients

  • 4-5 lb beef brisket
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 1/4 cup brown sugar
  • Salt and pepper
  • Olive oil

Directions

  1. Season brisket with salt and pepper.
  2. Heat oil in the plate of Ventray Grill, sear brisket on both sides.
  3. Transfer brisket to a slow cooker.
  4. In the plate of Ventray Grill, sauté onions and garlic until soft.
  5. Add onions, garlic, broth, wine, and sugar to the slow cooker.
  6. Cook on low for 8 hours.
  7. Slice and serve with gravy.

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Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup

This comforting soup combines roasted chicken, aromatic vegetables, and fluffy matzo balls in a flavorful broth—a heartwarming bowl of tradition.

Ingredients

  • 1 whole chicken (2-3 lbs)
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 onions, halved
  • 3 cloves garlic
  • Salt and pepper
  • 2 cups matzo meal
  • 4 eggs
  • 1/4 cup vegetable oil
  • Fresh dill for garnish

Directions

  1. Roast chicken, carrots, celery, onions, and garlic in the oven at 400°F until browned.
  2. Transfer everything to the deep plate of the Ventray Grill, cover with water, and simmer for 2 hours.
  3. Remove chicken, shred meat, and return to the deep plate.
  4. In a bowl, mix matzo meal, eggs, oil, salt, and pepper. Form into balls.
  5. Cook matzo balls in simmering soup for 30 minutes.
  6. Serve with fresh dill.

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Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

Crispy on the outside and tender on the inside, these latkes are a golden delight. Dip them in applesauce and sour cream for the perfect Hanukkah treat.

Ingredients

  • 4 large potatoes, peeled
  • 1 onion
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • Applesauce and sour cream for serving

Directions

  1. Grate potatoes and onion, then squeeze out excess moisture.
  2. Mix with eggs, flour, salt, and pepper.
  3. Heat oil in the plate of Ventray Grill.
  4. Drop spoonfuls of the mixture, flatten, and fry until golden brown.
  5. Serve with applesauce and sour cream.

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Chicken Schnitzel

Chicken Schnitzel

Crispy and tender chicken schnitzel, a classic European favorite, is made by breading and frying chicken cutlets. It’s perfect with a squeeze of fresh lemon.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • Salt and pepper
  • Vegetable oil for frying
  • Lemon wedges for serving

Directions

  1. Place chicken breasts between plastic wrap and pound to an even thickness.
  2. Set up a breading station: flour, beaten eggs, breadcrumbs.
  3. Season chicken with salt and pepper, then dip in flour, eggs, and breadcrumbs.
  4. Heat oil in the plate of Ventray Grill over medium-high heat.
  5. Fry chicken until golden brown and cooked through, about 4 minutes per side.
  6. Serve with lemon wedges.

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