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1 3 to 4 lbs. beef cut in one piece - I use "meat #5" (shoulder). I buy the frozen South American, and kasher it myself--you do need to plan ahead as you need extra time to thaw and kasher
As I said, thaw meat, and kasher. Rinse well, and pat dry.
Brown meat in oil on all sides, and remove to a platter.
In the same oil, fry onions and garlic until fragrant, and translucent. That's about 5 minutes. Sprinkle seasonings on onions and garlic, be gentle, you can always add more later.
Return meat to pan, and add very little (like 1/4 cup) liquid--boiling water, or wine, orange juice, apple juice, chicken stock, be creative.
Cover pot real well, and leave on low heat for a couple of hours. Every now and then turn the meat in the pot, and if you sense things have become too dry, add some more liquid. Meat should be about halfway immersed in liquid.
After a couple of hours, remove meat from pot, and put in potatoes if desired. I put them in UNpeeled, and sliced about halfway.
Put meat on slicing board and let it rest for about 15 minutes. Slice to about 12 slices, and return to pot over potatoes. Check to see if more liquid is needed, potatoes must be immersed.
Cook until tender.
Poster's Notes:
Ruthie taught me a to be very careful around cumin. A little goes a long way.
She slices the potatoes half way. To do this, you place the potatoes in a tablespoon, and slice vertically "until stopped by the spoon."
A great dish for Shabbat.
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
Oil for frying
2 to 3 large onions, chopped
About half garlic head, cloves peeled and chopped
About 1 cup boiling water (or another liquid)
Seasonings to taste: I use salt, paprika, cumin, and chicken soup powder (yes!)
Potatoes (optional)
My oven is temperamental and I am hoping one of these days it will die of natural causes...Until then I cook my beef on the stove top and this is my recipe.