Stewed gizzards in broth for Rosh Hashanah
An Ashkenazi delicacy from my mother's kitchen, straight to your Jewish New Year’s table.
This recipe is from Haaretz's archives.
This is an Ashkenazi delicacy from my mother's kitchen. In those days, and likewise today, using a pressure cooker is recommended. A roasted gizzards (korkevan) recipe always begins with a mountain of fried onions.
To give them that very special taste, cooking the gizzards in soup broth - from the above recipe - rather than water is recommended, and it's best to mix in some goulash meat chunks as well. One other secret: use a little schmaltz (goose fat). These days, it can be had in both kosher and non-kosher forms (the latter from Mizra).
1 kilo chicken gizzards, well cleaned
1/2 goulash meat, cut in small cubes
3 tablespoons oil
5 medium onions
2 tbsp. schmaltz
salt and black pepper
1 tsp. honey
1 tsp. red paprika
2-3 cups chicken broth (see previous recipe)
1. Peel and quarter the onions and place them in a food processor; process in pulses until they are coarsely chopped.
2. In a wok or deep skillet (sauteuse), put the oil, schmaltz, onions, honey, salt and pepper, and steam, stirring periodically. When the onions soften, add water, cover and cook for two minutes. Remove cover and continue cooking until the onions are browned but not burned.
3. Meanwhile, chop the gizzards into thirds and make sure to remove all gristle, veins and fat.
4. Add the gizzards, goulash meat and seasonings to the onions, and steam together over high heat for 10 minutes, while stirring.
5. Meanwhile, heat the broth (powdered soup mix may be used instead, but there is an undeniable difference).
6. Transfer the onion and meatmixture to a pot, most preferably a pressure cooker. Add the broth and a little more salt, bring to a boil, cover, lower the heat and cook under pressure for 40 minutes. (In a regular pot, cook at least an hour, or until the gizzards become very soft.)
Note: This dish is best served on a bed of plain white rice. Some of the gravy from the pot may be saved, added to boiling water and used for cooking well-rinsed, uncooked rice. Use 1 cup of rice for every 2 cups of liquid. Season to taste. Yummy.
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