Goes with the all-in-one, and is also delicious just like that: the easy way to make shredded meat at home - Walla! Food

2020-12-29T05:07:54.570Z

A disassembled juicy entree slice, which is so simple and easy to make at home that it's funny. And the best part, it's going to serve you as a base for many more dishes. Come on in

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Goes with the all-in-one, and tastes just as good: the easy way to make shredded meat at home

Predictions: You are going to start the new year with a particularly juicy, and particularly effective Ontario portion

Dough candies will be produced stuffed with ontrib

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Decomposed meat

Recipe By: Matan Chopin, Walla!

Food

10 minutes work
Six hours in total
Easy to prepare
5 diners

Israeli
fleshy
meat
Recipes to sit
kosher

Easy and simple to make at home.
Disassembled Meat Ontario Surgeon Over Roasted Challah (Photo: Matan Chopin)

Conversion calculator

Ingredients

- 1 kg Gauntrib (whole portion)
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon
- Grated black pepper
- ½ As coriander seeds
- ½ as yellow mustard seeds
- ½ as black mustard seeds
- ½ Smoked paprika
To serve:
- Apply slice to slices
- mayonnaise
- Sriracha sauce

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Preparation

How to prepare minced meat?

1 Grind in a spice grinder or grind coriander seeds and yellow and black mustard seeds until coarse powder and mix with smoked paprika, a little ground black pepper, mustard and soy.
2 Grease and massage the piece of meat in the seasoning mixture, and leave for about half an hour at room temperature.
3 Heat a heavy saucepan over a medium-high flame, and when it is very hot place the piece of meat in it.
Burn it well from all directions (no oil needed, the entree portion is fatty enough).
4 Pour cold water (caution, it will bubble very much) to a quarter of the height of the meat and scrape with a wooden spoon the meat residue at the bottom of the pot.
Lower to a very small flame and cover the pot (if the pot is not opaque enough, put baking paper and the lid on top).
5 Cook the meat for 4-5 hours (it is also possible in the oven at 130 degrees) until the meat is very tender.
6 Remove the lid and increase the flame to slightly reduce the liquids.
Turn off the heat and cool completely (you can also transfer the meat to the refrigerator overnight before breaking it down).
7 Using two forks, break the meat into strands and heat again in the sauce over a low-medium flame.
Taste seasoning and add salt as needed.
8 The shredded meat can be served this way or over a slice of toasted challah on a pan, smeared with mayonnaise and srircha.