Are you stuck with Seder cooking and have no idea how to start cooking the meat? Maor Waldman explains how to do it • Festive recipes

During the Passover holiday, all citizens of the State of Israel are required by law to celebrate their holiday home with the nuclear family without being able to travel and stay with their relatives and friends. For the first time, this forces many people to prepare their own holiday dishes that they are usually used to getting ready on Mother's table.

Maor Waldman, owner of MEATEO meat allowance, explains what kind of meat is suitable for what type of cooking, the differences between the dimensions, and also shares three easy Passover recipes.

Part # 1: Entrecote or RIBE EYE

The entrecote is undoubtedly one of the most loved parts of Israel, especially for steak making. It is characterized by thin fat strips, giving it a marble-like appearance. If you roast the lump as it will get roast beef, this portion is not suitable for extended cooking or roasting.

Part # 2: Ribs / Rear / Unter Reeve / Ripen

Suitable for very long cooking and will not be reflected in quick grilling. It can also be used for patties, but it is recommended to grind it twice for this purpose. Cooking or roasting as a whole does not go well.

Part # 3: Chest

The cow's breast is a front full of thick fiber and considered very oily, so only long cooking will fully taste and soften the fat. This part is often used in the Jewish kitchen for making meats, or as a source of meat pork, a kind of soup where beef liquids are the center of the dish and not a quick roast.

Part # 4: Central Shoulder

Can be very suitable for those who are interested in cooking a little healthier, this portion is also suitable for long cooking or cooking meats.

Part # 5: Shoulder roast

Of the only parts that are suitable for both long cooking and short roasting, but the second option will flatter him. Except for bouncing, this is meat that is suitable for any type of cooking or roasting.

Part # 6: Simulated fillets

It is a long, round, almost symmetrical chunk that deals very nicely with freezing, almost completely wrapped in skin and a thin layer of fat. Very suitable for making roast in sauce or for long cooking.

Part # 8: Anterior muscle

A portion that is suitable for long cooking, but not for very long cooking because then it may fall apart, so it is recommended to cook it as a whole or cubes. It is also unsuitable for short cooking, its texture is soft, and for relatively long cooking, its flavors can be exhausted quite easily, perfect for making Osobuku.

Part # 9: Asado

This is a piece that comes with the rib bone, made of layers of fat and meat. It gives each dish a special flavor, due to the division between the meat and the fat. Also suitable for slow roasting on the grill, but not in direct contact with the fire, but with indirect fire, is not suitable for quick roasting.

Chunk 11: Synth

It is a portion that enjoys an almost fat lump and a thick oily layer over it. Suitable for making thin or thick steaks, carpaccio, skewers, and beef stew, also suitable for making roast beef.

Part 12: Fillet

Undoubtedly, one of the highest quality parts of the cow is suitable for short roasting. Will work well either as a whole portion or as a meat ingredient in the broth, but in both of these forms the cooking must be short. It is highly recommended to slice the meat into thin slices.

Part 17: Felde

Part of cow's belly bottom, fatty and of many dominant and flavors. Particularly suitable for long cooking, for goulash, minced meat or as a whole portion used as a meat stew.

Meatloaf with artichoke in lemon sauce and pickled lemon

Courtesy of Chef Roy Hazan of the meateo restaurant

5 servings

Ingredients:

For patties:

700 grams of ground beef

1 large grated onion grated

4 crushed garlic cloves

1 egg

1 chopped parsley package

1 teaspoon salt

½ teaspoon black pepper

For the sauce:

12 pcs artichoke hearts (can also be frozen)

1 chopped onion into small cubes

5 whole celery stalks with the leaves

A bunch of parsley leaves

1 teaspoon replete with cumin

1/4 teaspoon turmeric

1 teaspoon salt

2 teaspoons pickled lemon

1 tablespoon kosher soup powder for Passover

½ squeezed lemon

Instructions:

In a pot with boiling water, drain the artichoke bottoms for about 5 minutes, strainers and coolers. After cooling, cut each artichoke bottom into quarters.

On coarse grater scrape large onions and squeeze the liquid.

In a large bowl, place the minced meat with the grated onion, crushed garlic cloves, chopped parsley, egg and spices and mix well to combine.

Fry the patties in its name deep in a large skillet until golden and place on absorbent paper.

Meanwhile, in a large saucepan, fry the onion cubes until translucent. Add the fried patties and sliced ​​artichoke bottoms, add water to a little over the patties and saucepans, add spices (salt, cumin, turmeric and broth) and the pickled lemon, place over the bundle of parsley leaves and celery stalks and cook for about half an hour or until Readiness. After turning off the gas, squeeze half a lemon into a saucepan and mix.

Chunks of meat and vegetables

Courtesy of Chef Roy Hazan of the meateo restaurant

1 pound of long cooking beef, cut into 4 chunks.

2 large onions

2 chopped medium tomatoes

5 carrots sliced ​​into circles

3 cloves of garlic

3 tablespoons oil

3 cups of lukewarm water

1 tablespoon of honey

1 teaspoon of coffee miracle

1 package of small tomato paste

1 tablespoon sweet paprika

1 tablespoon soup powder

½ teaspoon of ground black pepper

Add salt to taste (if needed)

preparation method:

Put in a sauté (high-margin) saucepan over medium gas and pour the oil, after heating, add the onion and stir. Then add the garlic and lightly fry for a few seconds then add the tomatoes and continue to fry for about 2 minutes.

Then add the meat slices and all the other ingredients except the carrot slices and cook on low heat for about two and a half hours, if liquid is lacking you can add water.

Head dish with hummus

Courtesy of Chef Roy Hazan of the meateo restaurant

5 servings

Ingredients:

3 cups cooked chickpeas

1/4 cup canola oil

Peeled head of garlic.

Spicy Green Pepper - 2½ small units, 2-3 small dry hot peppers.

Paprika - 3 tablespoons, sweet

1 teaspoon minced cumin

1 teaspoon black pepper

Turmeric - 1/2 teaspoon flat

Salt - 1/2 tsp

Beef axis - 3 cups of the water of the meat we cooked enriches the taste.

Frozen head meat - 1 kg

Sweet Chili Gross - Flat Spoon.

Water - as needed

5 servings / units: Depending on the portion size.

Preparation:

Cook the meat in a pressure cooker (if there is no pressure cooker then cook in a regular pot with water for at least an hour and a half and save the cooking water

Remove the meat from the pot, cool and cut into cubes

In a flat, wide saucepan, heat the oil over low heat, add the garlic and fry a little (be careful not to burn the garlic), add the dry hot pepper and stir.

Add the spices and stir slightly.

Add about three cups of meat hinge to the pot (from the meat cooking) and bring to a boil.

Add the frozen chickpeas and mix

Add the meat cubes to the pot, stir, close the lid and continue cooking for another hour over medium heat.