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There are many ways to connect to the loss of the Beis Hamikdash. This is one avenue.
Of its helpful to even just one of you then it was worth it post.
May we all be blessed be with geula shelaima b’mheira b’yameinu amen selah.

🏖️ 🍝 This easy crockpot brisket ragù is the ultimate summer slow cooker dinner. Prep it in 15 minutes, head to the beach and come home to a rich, tender beef pasta that’s ready to eat.

I do not want to be stuck in the kitchen for a second longer than I need to be in the summer. If you also want to make the most of the sunshining days save the recipe.!!

Recipe:
Crockpot brisket ragu
1 first-cut brisket (about 2½–3 pounds / 1.1–1.4 kg), cut into 1½-inch cubes, with any tough pieces of fat removed
2 tsp kosher salt
2 tsp black pepper
6 cloves garlic, minced
¾ cup dry red wine
2 (15-ounce/425 g) cans tomato sauce
2, ½ cans water (use the empty tomato sauce cans to measure)
2 bay leaves
16 ounces (500 g) dried pasta, or gluten-free pasta, if desired

Add the brisket to a crockpot and season with the salt and black pepper. If you have the time, cook on High for 30 minutes to allow the brisket to release some of its juices. This step is optional and can be skipped without affecting the final dish.

Add the garlic, red wine, tomato sauce, water, and bay leaves. Cover, reduce the heat to Medium, and cook for about 6 hours, or until the brisket is fork-tender.

Discard the bay leaves. Using two forks or a potato masher, shred the brisket directly in the sauce until it forms a thick, hearty ragù.

For a one-pot meal, stir the dried pasta directly into the crockpot. Cover and cook for about 40 minutes, or until the pasta is al dente, adding a splash of water if the sauce becomes too thick.

Alternatively, cook the pasta separately according to the package directions and serve the ragù spooned over the top. This is my preferred method when serving gluten-free pasta alongside regular pasta.

Part 3 of our BBQ SERIES 🌶️🔥🍗🍔
All about the extras!!!!
Charred spicy peppers, lemony and tangy techina mmmmmmm!!!!
Whether your barbecuing for July 4th, or in gan saccher bc your kids don’t have school or camp, it always a good idea!!!!!!
Hope you all liked this quick series as much as we like putting it together (and eating it 😋)
Also, make sure to smother your burgers on techina. It’s truly the most iconic way to eat a burger!
Happy bbq season!!
Recipes
For the techina dip:
3 Tbsp raw tahini paste
1 Tbsp TyH spice blend (or any herby/garlic-y type blend)
Juice of 1 lemon
1/2 cup ice cold water
Add everything to a jar. Mix well to combine!

For the hot peppers:
Any veg you like
A few Tbsp olive oil
A sprinkle of salt
Toss in a bowl. Add to grill. Char on each side for a minutes. MMmmmm.

STOP buying boring burger buns. 🔥

If you’re already firing up the BBQ, this is the easiest upgrade you’ll make all summer.

These garlic grilled pitas take just minutes to make, but they add so much more flavor than plain hamburger or hot dog buns. They’re crispy on the outside, soft in the middle, and perfect for soaking up steak juices, shawarma, grilled chicken, chimichurri, hummus, guacamole, or piling high with your favorite BBQ salads.

This is one of those simple barbecue recipes that people always ask about.

Save this for your next BBQ, cookout, summer dinner, or Shabbos meal.

GRILLED GARLIC PITAS

Yields: 20 pita circles

• 10 pitas, cut in half to create 20 circles
• 1½ cups olive oil
• 10 cloves garlic, finely minced
• 1 tsp kosher salt
• 1–2 Tbsp @peaslovencarrots House Blend (or any Mediterranean spice blend)

Instructions:
Whisk together the olive oil, garlic, salt, and spice blend in a bowl. Brush both sides of each pita generously with the mixture. Grill over medium-high heat for 40–60 seconds per side, until lightly charred and crisp around the edges. Serve warm and enjoy!

PART 1 of my BBQ for a Crowd series is here! 🔥🍗

If you’re looking for an easy BBQ chicken recipe that actually stays juicy on the grill, this is it.

Skip the chicken breast and make pargiyot (dark meat chicken cutlets) instead. They’re naturally more forgiving, packed with flavor, and perfect when you’re feeding a crowd because they stay tender and juicy even if they sit for a few minutes before serving.

Only 4 ingredients, just a few minutes of prep, and you’ll have one of the best grilled chicken recipes of the summer.

Save this for your next BBQ, cookout, family dinner, or backyard grill night.

Recipe:
• 1½ kilos pargiyot (dark meat chicken cutlets)
• 3 Tbsp PLC House Blend (or any Mediterranean style house blend)
• 2 Tbsp sriracha
• 2 Tbsp silan (date syrup)

Mix everything together until the chicken is evenly coated.

Preheat your grill. Dip half of a large yellow onion in oil and use it to oil the grill grates. Add the chicken and grill for a few minutes per side, until cooked through.

Follow along because there are more crowd-friendly BBQ recipes coming next! 🔥

POV: you’re going to the beach and you need to a good dinner that requires negative effort 🏖️ 🍗 🥪

you throw a bunch of stuff in a crockpot, leave to the beach and come home to your house smelling so good you could eat the air!!!

I made the chicken into pulled bbq chicken sandwiches bc yum, but I think the chicken would be just as delicious not pulled, served or rice or with a salad. Ooooor, shred it and stuff it into wontons and fry those up. Mmmmmmm.

May have to make another batch this week.

Recipe:
8 bone in chicken breast
1 large yellow onion, halved, thinly sliced
1 cup BBQ sauce
1/4 cup dark brown sugar
2 Tbsp Dijon mustard
2 Tbsp fish-free Worcestershire sauce
1 Tbsp granulated onion
2 tsp granulated garlic
2-3 tsp spicy paprika (or cayenne pepper)
1&1/2 tsp kosher salt
1 tsp black pepper
Add everything to a crock pot. Stir. Cover and set crock pot to medium heat. Cook undisturbed for 6-7 hours.
To shred, remove chicken pieces. Shred. Strain sauce to make sure there is no little bones. Return chicken to juices. Serve and enjoy!

POV: you accidentally built the best corner of the internet. ❤️

@penina.plc
@raellasax
@arielashapiro
@its.a.tova
@kayla_aguilar_
@elisheva_finstaa

Had a team building night and loved every minute of it!!
Thanks @jerusalem_brewing_co for a really fun night!!!