This holiday meat can be recycled into a hearty sauce, served over spaghetti squash or rice (if your tradition allows it). The vegetables used in this dish are similar to those used in the lasagna recipe. Save time by chopping and sauteeing them and then dividing them for this dish. From Jacqueline Feldman, serves 4-5.
Ingredients
1 cup chopped onion
2 cloves garlic, minced
2 small zucchini, chopped
2 yellow squash, chopped
1 pound cooked brisket, cubed
4 cups chopped, peeled tomatoes or two 14 1/2 ounce cans tomatoes, cut up
1 6-ounce can tomato paste
1/3 cup water
2 tablespoons snipped fresh parsley
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook onion, garlic, zucchini and squash until tender.
Stir in brisket, tomatoes, tomato paste, water, parsley, basil, oregano, sugar, salt and pepper. Bring to a boil, reduce heat. Cover and simmer for 30 minutes. Uncover and simmer for 10 to 15 more or to desired consistency, stirring occasionally.
Serve over spaghetti squash or rice.
Wine ideas: If you’re feeling fancy, order a bottle of Covenant from — an elegant cabernet sauvignon from Napa Valley, it’s one of the most impressive kosher wines on the market. A less expensive alternative would be the plum-juicy, slightly smoky syrah from Baron Herzog in California, which runs about $13. Tara Q. Thomas
