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Asado in an oven roasted on the bone alongside root vegetables
Just give this asado the time it needs in the oven, and you will get in return soft and juicy meat, with wonderful taste, with zero effort
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recipe
Asado
meat
Root vegetables
beet
kohlrabi
Walla!
Food
Friday, 17 September 2021, 07:50 Updated: 07:54
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Asado roasted on the bone in an oven in a black beer glaze alongside root vegetables (Photo: Alon Mesika)
The piece of asado that you sometimes know as shepondera, short-ribs or even iris in standard Hebrew, is very difficult to destroy.
This is a piece with a layer of fat that also includes the rib bone and as long as you give it enough time to cook or roast, you will get juicy and tender meat with a wonderful taste without straining almost at all.
Chef Amos Hayun
from the Rubida restaurant in Mazkeret Batya chose to water it with the simplest black beer available and put it in the oven with root vegetables, which will enrich the sauce with flavor and aromas.
To get an aesthetic and festive dish to serve in the center of the Shabbat or holiday table, Hayun recommends getting rid of vegetables that have been with the meat for a long time in the oven and serve alongside root vegetables like beets, kohlrabi, turnips and carrots that have been roasted in the oven over high heat and glazed.
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Asado on the bone alongside root vegetables
Recipe By: Amos Hayun, Walla!
Food
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10 minutes work
Three hours in total
piece of cake
6 diners
Recipes for Sukkot
fleshy
meat
Recipes to sit
kosher
Asado on the bone with vegetables whistling in the oven (Photo: Alon Mesika)
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Ingredients
Lasado:
2 kilograms of asado in one portion (shepondera) with the bone
1 liter black beer (without alcohol)
2 units of kohlrabi
2 units carrots
2 units celery head
1 teaspoon salt
½ A teaspoon of ground black pepper
Thyme branches
For vegetables in the oven:
2 beets - peeled and cut into quarters
2 kohlrabi - peeled and cut into quarters
1 turnip - peeled and cut into quarters
4 carrots - peeled and coarsely chopped
6 cloves of garlic with the peel
3-4 thyme branches
6 tablespoons olive oil
1 teaspoon salt
½ A teaspoon of black pepper
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Preparation
How do you make asado on the bone alongside root vegetables?
1
Prepare the asado:
Remove the slice from the refrigerator about an hour before preparation and season it well with salt and pepper on all sides.
2 Heat a large, heavy skillet that can hold the entire slice and sear it well on each side.
Transfer to a pot that can be placed in an oven or pyrex pan.
Peel the vegetables and coarsely chop the carrots and celery and the kohlrabi into quarters.
Place the vegetables with the thyme around the slice and pour over the beer.
Cover with baking paper and seal with aluminum foil.
4 Place in a preheated oven at 150 degrees for 3 hours (up to this point you can prepare a few days in advance).
5 Remove the slice from the oven and transfer to a serving plate.
Drain the sauce from all the cooked root vegetables (do not serve them), transfer to a saucepan and reduce it on the gas over high heat and without a lid until it loses half the amount of liquid.
6 Pour the sauce over the slice and serve alongside root vegetables in the oven.
7
Root vegetables in the oven:
Mix the vegetables with the garlic cloves, olive oil and spices in a bowl and place on an oven tray lined with baking paper.
Arrange the thyme sprigs on top and place uncovered in an oven preheated to 200 degrees for 40 minutes or until the vegetables are tender.
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