This classic Jewish Niu Ket Recipe Perfect for any celebration, including Passover or Rosh Hashanah! It’s soft, sweet and juicy, slowly cooked with caramelized onions and tomato sauce, which everyone on the table will love. If you are looking for a recipe for stewed beef in the oven, you can rely on this recipe for delivery!
Marvin’s Tips for Perfect Oven Beef Ket
Dry salt water your cow ket. While not important for the final product, I do find that dry brine paired with kosher salt results in a more delicious and tender meat.
Take the cow to the room. Before burning your cow ket, I recommend removing it from dry brine in the refrigerator and raising it to room temperature. This allows for more cooking.
Cut the cattle ket in half. If cooking + searing in a Dutch oven like me, I recommend cutting the cattle s in half so you can split them into two separate pieces.
Roasted beef ket. BBQ is essential for surrounding that hard cord on the outside. The interior will be cooked slowly in the oven.
cook. Don’t rush! When the meat thermometer reads 130 degrees, you will know that the cattle ket is ready. The cooked beef ket is not Bueno, so please be patient!
Rest + proficiency. Let your beef ket rest before serving. You will then cut into cereals and put it back in the sauce for the most delicious beef recipe ever!
Lately, I have been leaning towards Jewish heritage. The Jewish community hasn’t been the most positive thing lately, and it feels good to rely on Jewish joy. To me, that means cooking, because most Jews can be associated with the idea of food = love. One such recipe is my Bubby’s Beef Ket recipe. Now to be fair, her tomato sauce includes a ton of tomato sauce and I’m pretty sure there is Coca-Cola, so it’s a bit like her recipe, but it tastes great.
Literally, I’ve been spending weeks perfecting this oven beef s recipe. Now, I plan down the ingredients, I plan to expand it by trying to in the slow cooker and the instant pot. But given that I may have eaten about 20 pounds of cattle ket in the past few weeks, I can take a break. But now enjoy my Passover recipe perfect!
What is a oxket?
A cattle ket is a beef cut from the lower part of the cow or the breast. Usually, this is a tough, muscular, with a lot of connective tissue, but when cooked well (usually by slow cooking methods such as stewing, smoking, or slowly baking), the connective tissue breaks and becomes very tender.
There are several different styles of beef ket, including this beef stewed recipe that is commonly found in kosher cuisine. It can also be found in dishes like BBQ (Texas-style smoked beef s) or corned beef or Pastramy.
Need ingredients
- Beef cattle – Notes on cutting. You may need to cut it in half to burn it.
- Salt + pepper – For cows.
- chili – I like using smoked paprika, but sweet paprika is great too.
- Sweet onion – Two sweet onions sliced. The yellow onions will work too, but I prefer the sweet onions flavor in the beef ket.
- garlic – Use freshly chopped garlic.
- Tomato sauce – Whole canned food.
- Dice tomatoes – 1 14.5 oz of crushed or diced tomatoes. Both will work.
- Maple Syrup – If preferred, you can also use brown sugar or other sweeteners.
- Beef stock – You can use any type of inventory here, but my preferred beef stock.
- red wine – You can use any red wine laid around. hint! Save for wine you don’t use in cooking.
- carrot – Try cutting them to even sizes so they cook evenly.
- potato – I use whole little potatoes for ease, but you can chop some yellow potatoes if you want.
- Fresh herbs – I love the blend of thyme, rosemary and sage, but please use something you like!
Select the right incision
Point-cut or flat cattle s work. My preference is to cut the spot because it’s more juicy and tastier (it tends to have more fat), but Flat Cut beefs work well too.
How to make oven roast beef ket
Step 1: Brine
Place the beef s on a baking sheet and add kosher salt, black pepper and chili powder. Make sure the cattle s are covered well by hand. Cover and store in the refrigerator overnight. Remove the cattle ket 1 hour before cooking.
Step 2: Scar
Preheat the oven to 325 degrees F. If your Dutch oven or cooking container is too small to cut it in half. Add 1 tablespoon of olive oil to your Dutch oven and roast the beef ket on each side over medium-high heat until it gets good and golden (3-5 minutes on each side). If you cut it in half, repeat the other works. Put 10 small incisions into the cattle ket and fix the garlic cloves in those incisions. Don’t worry about falling off.
Step 3: Caramel Onion
Add the remaining 1 tablespoon of olive oil to the Dutch oven and reduce the heat to medium low. Stir the sweet onions. Cook for 7-10 minutes, or until they start carameling. Stir the tomato sauce at the last minute of cooking. Be sure to scrape the bottom of the pan to remove all delicious cooked pieces! If needed, you can add a splash of beef broth to remove it onto the pan. Add diced tomatoes, maple syrup, beef broth and red wine.
Step 4: Slow Chef
Stick the beef ket in the sauce to make it cover very well. Top with chopped carrots and potatoes. Add fresh herbs. Cover the oven with beef s and cook for 3-3.5 hours. Test the beef ket in 3 hours using a meat thermometer. When the internal temperature reaches 195-205 degrees F, you will know it is done.
Step 5: Rest + Slice
Remove the beef ket from the sauce and rest for 20 minutes. Remove fresh herbs and discard them. Cut the beef s over the cereals and add them to the sauce or pour the sauce over the beef s. Serve with cooked carrots and potatoes and lots of sauce!
Cow style FAQ
None of this step is optional, but I highly recommend it as it helps to build a lot of flavor.
Yes. Just make sure you have a cooking boat big enough to accommodate such a large cow ket. Usually, if I’m going to cook huge beef kets, I usually use a large aluminum pan and use aluminum foil cardboard.
As I mentioned above, if you don’t have a Dutch oven or oven-safe dish on top, you can always use a large pot and cover it with aluminum foil.
Yes, you can. Just make sure to roast the beef s first, then caramel the onions, and then toss everything into a slow cooker and cook for 6-8 hours.
I recommend slicing the cereal. Use a large serrated knife (the bread knife works well) for easy cutting. I find it easier to see pellets of meat before cooking and I usually take pictures to help myself!
I recommend leaving about 1/4 of the fat cap on the cattle s. This helps infusing the beef ket flavor into the fatty flavor, but not super light on the top!
When the internal temperature reaches 195-205 degrees F, your cow is ready. Tested using a meat thermometer.
Storage instructions
Store your cow ket in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in the oven, top of the stove or in the microwave.
Freeze: Yes, you can freeze cooked beef kets. Store it in a large aluminum baking tray and cover it with top, aluminum foil and/or plastic wrap. Allow to overnight before reheating the oven.
More kosher recipes you will love:
Niu Ket Recipe
This classic Jewish Niu Ket Recipe Perfect for any celebration, including Passover or Rosh Hashanah! It’s soft, sweet and juicy, slowly cooked with caramelized onions and tomato sauce, which everyone on the table will love. If you are looking for a recipe for stewed beef in the oven, you can rely on this recipe for delivery!
- Preparation time: 12 hours
- Cooking time: 3 hours
- Total time: 15 hours
- yield: 10 Serve 1x
- category: dinner
- method: chef
- diet: gluten free
- 5–6 LB beef beef
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked or sweet chili powder
- 10 Garlic cloves, Skin + Stay Intact
- 2 tablespoons olive oil
- 2 Big sweet onion, slice
- 6 oz Tomato sauce
- 14.5 oz Tomatoes that can be diced or crushed
- 1/4 cup Pure maple syrup
- 2 cups Beef stock
- 1 cup red wine
- 4 carrot, Peel + chop
- 1 LB baby potatoes
- 1/4 cup Fresh herbs (thyme, bay leaf, sage, rosemary, etc…)
- Place the beef s on a baking sheet and add kosher salt, black pepper and chili powder. Make sure the cattle s are covered well by hand. Cover and store in the refrigerator overnight.
- Remove the cattle ket 1 hour before cooking.
- Preheat the oven to 325 degrees.
- If your Dutch oven or cooking container is too small to cut it in half.
- Add 1 tablespoon of olive oil to your Dutch oven and roast the beef ket on each side over medium-high heat until it gets good and golden (3-5 minutes on each side). If you cut it in half, repeat the other works.
- Put 10 small incisions into the cattle ket and fix the garlic cloves in those incisions. Don’t worry about falling off.
- Add the remaining 1 tablespoon of olive oil to your Dutch oven and reduce the heat to medium low. Stir the sweet onions. Cook for 7-10 minutes, or until they start carameling. Stir the tomato sauce at the last minute of cooking. Be sure to scrape the bottom of the pan to remove all delicious cooked pieces! If needed, you can add a splash of beef broth to remove it onto the pan.
- Add diced tomatoes, maple syrup, beef broth and red wine.
- Stick the beef ket in the sauce to make it cover very well.
- Top with chopped carrots and potatoes.
- Add fresh herbs. This will be a tight squeeze, but rest assured – it will cook over time.
- Cover the oven with beef s and cook for 3-3.5 hours. Test the beefs using a meat thermometer. When the internal temperature reaches 195-205 degrees F, you will know it is done.
- Remove the beef ket from the sauce and rest for 20 minutes. Remove fresh herbs and discard them.
- Cut the beefs onto the cereals and add to the sauce.
- Serve with cooked carrots and potatoes and lots of sauce!
