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Roast meat: A festive recipe for melt-in-your-mouth roast with chestnuts and dates
This is not a holiday or Shabbat meal without a portion of roast meat served in the center of the table, but the wisdom is also to do it right, which is exactly why we jumped Ayala Jenny on a mission - the result: a soft and tender roast
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recipe
roast
meat
Holidays
Doe Jenny
Sunday, 19 September 2021, 06:50 Updated: 06:58
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Slices of roast meat with lots of onions, chestnuts and yellow dates (Photo: Walla !, Ayala Jenny)
A soft and tender roast served in the center of the table is a family dish that is hard to give up at holiday or Saturday meals.
The trick is to know how to prepare it properly so that the slice comes out perfectly and melts in your mouth.
The most suitable cuts for roasting are shoulder roast (portion no. 5), simulated fillet (portion no. 6) and you can also use muscle (portion no. 8) - all of which require a long cooking time.
To shorten times you can use a pressure cooker or just cook and forget, that is, tinker with the rest of the chores and cooking and return to it at the end.
The other advantage of preparing the roast is that there is no problem in preparing it in advance (detailed explanation in the recipe).
In honor of the Tishrei holidays, Ayala Jenny adds to the slices of roast meat, a particularly rich and festive sauce with caramelized onions, chestnuts and yellow dates, which is their season.
The season is over and you want to continue preparing the recipe for doe roast?
Prepare it without them.
More on Walla!
Asado in an oven roasted on the bone alongside root vegetables
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Roast meat with chestnuts and yellow dates
Recipe By: Ayala Jenny, Walla!
Food
★
★
★
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30 minutes work
Four hours in total
Easy to prepare
8 diners
Israeli
Recipes for Sukkot
fleshy
meat
fruits
Recipes to sit
Stews
kosher
Roast meat with chestnuts and yellow dates (Photo: Walla !, Ayala Jenny)
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Ingredients
To cook the portion:
1.5 kg shoulder chunks in one portion, at room temperature
1 onion
2 stalks of celery
Mashman to burn the meat
2-3 bay leaves
Whole whole English peppercorns
For chestnut and yellow date sauce:
⅓ Whipped cream
4 large onions, cut in half and sliced into thin slices
2 tablespoons brown sugar
2 packs of vacuum-peeled chestnuts
1 Cluster Yellow Yellow (Brahi)
½1 teaspoonsRas to store
½ a teaspoon of turmeric
Salt to taste
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Preparation
How to make roast meat with chestnuts and yellow dates?
1
Prepare the slice:
Heat a little oil in a pot that fits the size of the slice and sear it on all sides.
2 Add the coarsely chopped onion and celery to the pot along with the bay leaves and allspice and mix.
Pour water until covered and bring to a boil.
Transfer to a low heat and cook the slice under partial cover, about 3 hours until very soft (you can cook in a pressure cooker, this will shorten the time to about 30 minutes after boiling).
3 Remove the meat from the pot, cool the slice in the refrigerator for at least 3 hours, preferably even overnight,
and filter the stock (cooking liquid) and keep it refrigerated or frozen until the sauce is ready.
After cooling the meat, slice the meat into nice slices of the thickness you prefer (you can keep the slices in the freezer or refrigerated).
4 Prepare the sauce: In a flat saucepan, heat the oil and fry the onions well while stirring until they are slightly browned.
After a light browning, add the brown sugar, lower the heat and continue to fry over a low heat until you get a caramel-colored onion.
5 Cross the dates and add to the pot along with the chestnuts.
Season with salt, one teaspoon of ras al store and turmeric and mix.
Arrange the roast slices over the onion, salt them and season with the remaining half a teaspoon of the raspberries to store.
Pour over 4 cups of the stock (the cooking liquid we kept) and cook over medium heat under partial cover until the meat is tender and well cooked and the sauce has reduced.
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