Cookbook author Jeffrey Eisner has an Instant Pot Jewish brisket recipe with tender meat in a simple sweet and savory sauce. Brisket is a classic dish for Passover and Eisner says it's a good addition to other holiday dinners too. He leans on ketchup, brown sugar, vinegar, garlic and lots of onions. Brisket often tastes even better the next day. So Eisner recommends cooking it ahead, slicing it and chilling it overnight with the sauce. You brown the brisket first, then pressure cook it until soft. After it rests, thicken the sauce with cornstarch. Then you return the slices to the pot to soak up more flavor before serving.
Anyone firing up the grill this summer already knows hamburgers and steaks are expensive, but the latest numbers show prices have climbed to record highs. And experts say consumers shouldn't expect much relief soon either. According to U.S. government data, the average price of a pound of ground beef rose to $6.12 in June, up nearly 12% from a year ago. The average price of all uncooked beef steaks rose 8% to $11.49 per pound. But this is not a recent phenomenon. Beef prices have been steadily rising over the past 20 years because the supply of cattle remains tight while beef remains popular. That's not likely to change.
U.S. health officials have announced a recall of some Boar's Head liverwurst and other deli meats as they investigate a listeria outbreak. The outbreak has sickened nearly three dozen people and caused two deaths since late May. The Agriculture Department said Friday that a tainted sample of Boar Head's liverwurst was found at a Maryland store as part of the investigation. The company is recalling liverwurst made at a Virginia plant as well as other deli meats made the same day in June as the tainted sample. Testing is underway to determine whether the company's products are linked to the outbreak.
