Food
The freshest there is
Asado with Nicki b root vegetables
Everyone knows that Asado means investing a little in the kitchen, but also getting the best meat there is.
Nicky Bee offers you a perfect recipe for the holiday meal, with asado and vegetables that will fill your mouth with a variety of flavors
Tags
Asado
Walla!
Food in conjunction with Pavilion Wines
Thursday, 09 September 2021, 08:34
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What do we want from our holiday table?
Let it be the most delicious, special, high quality and of course - the freshest there is, exactly what can be found in Pavilion Wines and Market Pavilion.
So to make sure you have an unforgettable holiday meal this year, we asked the chefs to give their holiday recipes.
Appetite and Happy New Year!
To purchase groceries at the online pavilion >>
Asado with root vegetables
Recipe By: Nicky B.
★
★
★
★
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20 minutes of work
Four hours in total
Easy to prepare
fleshy
meat
vegetables
kosher
Asado with root vegetables (Photo: Alon Mesika)
Conversion calculator
Ingredients
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1 kg of fresh gassado (shepondera) including the bone cut into large / medium cubes
2 large onions
4 peeled shallots
7 cloves of garlic
4 carrots
2 sweet potatoes
1 tablespoon silane or honey, heaped
3 cups or chicken stock
Mettimin
Flat spoon paprika
½ As a chicken pit grill
Cortkinmon
Ground black pepper
Salt
To the conversion calculator
Preparation
How to make asado with root vegetables?
0 Freshly cut asado
Fresh Asado of Pavilion Wines (Photo: Alon Mesika)
1 Heat olive oil in a large pot that can also be put in the oven.
Season with salt and pepper the asado cubes and sear for about 5 minutes from all directions until browned.
If the amount of meat is too large for the pot, it is better to fry in stages and not put everything in at once in order to maintain a high temperature.
2 Take out the pieces of meat, cut the onion into cubes and add it to the pot in which we fried the pieces of meat.
Fry until translucent.
3 Add the garlic cloves and fry for another minute.
4 Return the pieces of meat to the pot, add sesame seeds and thyme and pour water to 3/4 the height of the meat.
Bring to a boil, cover and cook for about two hours on low heat.
From time to time check that there is no lack of fluids.
5 Meanwhile, cut the carrots and sweet potatoes into cubes and add to the pot after two hours together with the shallots.
Shake the pot so that all the vegetables are covered in the sauce.
If fluids are lacking, add water or chicken stock.
6 Continue to cook covered over low heat for another hour and a half to two hours until the meat is very tender.
If there is a lack of liquid during cooking, add more water.
To purchase the groceries at the online pavilion >>
to Nicki's blog
More recipes for pavilion wines
Nikki Bee honey-baked salmon and lemon
Dolorit stuffed with chickpeas by Olga Tuchsher
Roast meat of Tomer Thomas
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