The recipe book to cook with the Aharonis invites you to enter the private kitchen of Israel and Tamara Aharoni and cook together with them. And this time - the guide for making a perfect piece of roast beef, for Passover and in general.
Let's start with the cut: sirloin or pickenya are the most available options that will give the best homemade result. The steak was generously salted, more than you would think, and also peppered. Listen to our good advice and buy a meat thermometer. It is not expensive and will save you from the horror of the extent of doing it. The basic technique is to first sear the piece at a very high heat until it is brown and crispy, and then roast it slowly at a low heat. This way the grilling will be optimal and the center of the slice will remain pink and juicy. The piece should be sufficiently marbled and sufficiently aged, and should weigh 2 kg, which shrinks to about 12 kg, and from what is left, you can make wonderful roast beef sandwiches. After about 40 minutes in the low heat, insert the thermometer into the center of the slice and look at the result. 56-57 degrees is a sign of a beautiful slice when done medium-rare. The book "Cooking with the Aharonis" (Modan Publishing House, editor in charge: Keren Uri) invites you to enter the home of Tamara and Israel Aharoni and cook with them the most popular recipes in their private kitchen. The different chapters allow easy and efficient navigation between dishes that are complete meals in one dish and between salads and vegetables, sweets, and desserts. There are also suggestions for strengthening the private pantry, including recipes for different jars that can be prepared and saved to upgrade each dish. You will find plenty of ideas for family meals, Friday meals with many participants, and also "tick" solutions for the middle of the week. To purchase the book, click here or click here for a copy of the book to be delivered to your home.