CHANIE NAYMAN
Food Editor, Family Table
Surprisingly, salmon here goes over better than chicken does. Here’s what goes on my faster-than-fast version: soy sauce, a little drizzle of honey, a sprinkle of powdered ginger, sometimes a splash of white wine, fresh or granulated garlic, salt, and pepper. Then place under a high broiler for 7 minutes
Oxtail is an underutilized cut of meat that’s tender, delicious, and full of flavor. The only downside is that it’s full of tiny bones. I recently put it into a net and then into my cholent and then pulled the meat off the bones on Shabbos morning. It was absolutely delicious. This will also work well in a soup that calls for flanken.
(Originally featured in Family Table, Issue 737)
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