Give a shoulder: A beef shoulder stew with Jerusalem artichokes, mushrooms and chestnuts

Fill your kitchen with every good, and get started with this recipe by Ruby Michael for a stew rich in vegetables and spices of all kinds and flavors

Walla!

Food in conjunction with Pavilion Wines

07/12/2021

Tuesday, 07 December 2021, 13:00 Updated: Wednesday, 08 December 2021, 13:16

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Beef shoulder number 4 is a very fine piece, which when added to the right combinations, becomes a real delicacy.

Ruby Michael offers you a recipe that combines different vegetables, varied spices and lots of colors and flavors.

Beef shoulder stew, Jerusalem artichoke, mushrooms and chestnuts

Recipe By: Ruby Michael

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Beef shoulder stew, Jerusalem artichoke, mushrooms and chestnuts

Ingredients

• • 3 tablespoons canola oil

  • 1 large white onion

  • 2 pounds Central shoulder (number 4) sliced

  • 1 large carrot

  • 3 stalk celery (keep the leaves aside)

  • 1 kg of Jerusalem artichoke

  • 1 tablespoon ground black pepper, flat tablespoon

  • 6 shallots

  • 5 heads of garlic solo or 10 cloves of garlic

  • 2 liters of water or until the meat is covered with water

  • 3 tablespoons olive oil

  • 1 teaspoon turmeric

  • 1 teaspoon sweet paprika

  • 1 teaspoon flat ginger powder

  • 3 English grapefruit

  • 1 teaspoon sugar

  • 1 tablespoon heaped salt

  • ¼ As a nutmeg pita

  • 3 hot cups

  • 3 tablespoons silane dates

  • 10 enphitimin

  • 3 Mushroom baskets

  • 2 packs of peeled and roasted chestnuts (200 g)

• For the conversion table, click here>

Preparation

How to make a beef shoulder stew, Jerusalem artichoke, mushrooms and chestnuts?

• 1 In a wide, deep pot, over high heat, pour the oil and onion cut into coarse cubes

  Fresh shoulder number 4 of Beitan Wines (Photo: Alon Mesika)

• 2 After 2 minutes add the slices of meat and brown on both sides

• 3 Add the carrots cut into rings, carrots cut into rings, Jerusalem artichoke cut into coarse cubes, ground black pepper, mix well for about 2 minutes and add the shallots and garlic

• 4 After a minute add the water until the stew is completely covered

• Bring the pot to a boil for 10 minutes (if there is foam, remove the pot with a spoon)

• 6 Add the olive oil, spices, mix well, lower the heat and cover the pot with a lid for an hour and a half

• 7 After cooking for two hours (total from the beginning of the process) add 2 cups of hot water mixed together with 2 tablespoons of sesame seeds and pour into the stew

• 8 Immediately add the thyme sprigs and close the pot

• 9 From this moment we have cooking for another two hours where we control the liquids and do not let the spindle dry, every time the spindle is reduced, add a glass of hot water and a tablespoon of sesame

• 10 If the spindle "dries" for you even after adding 3 cups of water and honey, add warm water in gentle amounts to the pot

• 11 After cooking for 3.5 hours from the beginning of the process, add the whole mushrooms and chestnuts for the last 30 minutes of cooking (note the liquids)

• 12 Turn off the heat, let the pot rest for about 15 minutes

• 13 Pour into a central plate

  Beef shoulder stew, Jerusalem artichoke, mushrooms and chestnuts (Photo: Alon Mesika)

To purchase the ingredients at Mega Online >>

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Tags

• Beef shoulder