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Habit and forget: a family polka pot - voila! Food


Chef Tomer Tal prepares us a family and festive pot from the Polka slice, which he sears whole and wraps in a sauce rich in roots and red wine - just what is needed to make the guests happy on the holiday. come in

Polka casserole and family root vegetables (Photo: Dror Einav)

a restaurant

George and John,

owned by the talented chef

Tomer Tal

, was ranked sixth and honorable this week in the prestigious 50 Best competition, of the Middle East and North Africa, held in Abu Dhabi.

The happy win, the weather outside and the weekend already here, made us want to return to one of Tal's favorite recipes, Polka stew with root vegetables and red wine, which he prepares at home for his family members.

The Polka cut, also known as a shoulder roast, is a beautiful, non-greasy cut with a rich flavor that needs a long cooking time.

Tal first sears the whole piece, then wraps it in a sauce rich in roots, bone marrow and red wine.

A festive family pot that does not require much work, just a few good hours on the fire - exactly what is needed to make family members or friends happy at the Shabbat dinner.

Routine and forget: put everything in the pot and wait patiently


    • 1 kg cut of beef shoulder (polka)

    • 5 marrow bones

    • 1 cup of olive oil

    • 2 Anfimarva

    • 2 carrots cut into segments

    • 1 head of garlic, halved

    • 2 onions cut into quarters

    • 2 tomatoes cut into quarters

    • 8 units peeled Jerusalem artichoke

    • 1 parsley root, peeled and roughly chopped with the leaves

    • 1 medium celery root, peeled and roughly chopped with stems and leaves

    • 1 cup parsley leaves

    • 1 cup of celery

    • 2 glasses of red wine

    • Salt

    • Ground black pepper

  • For the conversion table click here >


How do you make veal polka pot?

  • 1

    Brown the marrow bones in the oven:

    heat the oven to 200 degrees, place the bones on a tray and brown well.

  • 2 In the meantime, pour olive oil into a wide and deep pot that can hold the steak and vegetables.

    Add the sage and fry a little in the oil until fragrant.

    Salt and pepper the piece of meat and begin to sear it on all sides until it becomes charred and golden.

  • 3

    Add the vegetables in order - a process of about 30 minutes:

    first brown the onion and the halved garlic (with the skin).

    Add tomatoes and gradually also the roots.

    Finally, the green leaves (celery and parsley).

  • 4 After all the vegetables have gone through the frying/glazing process, add the wine and steam.

  • 5 Add the bones, season with salt and pepper and cover with boiling water.

    Bring the pot to a boil, transfer to a low heat, cover and cook on the verge of boiling for 3.5 hours.

  • 6Remove the lid and continue to cook at a moderate boil for another 30 minutes.

    Serve in the center of the table.

  • 7

    The pot can be prepared two days in advance and just reheated before serving.

More meat recipes

  • Lamb casserole

  • Meat and vegetable casserole

  • Artichoke halves filled with meat

  • Chicken in small oranges and lemons

  • Beef stew and fresh beans

  • Cauldron of meat and chickpeas in white wine

  • Onion, bean and ontrib stew (basil and beans)

  • Shpondra (asado) and kohlrabi stew

  • Paquila

  • Jerusalem artichoke goulash

  • Beef cheek in red wine with cauliflower cream

  • All night pot

  • Osoboco a la Romana

  • Horsht Sabzi

  • Food

  • Recipes for Passover 2022

  • Main dishes for Passover


  • meat

  • cauldron

  • recipe

  • Passover night

  • Passover recipes

  • Root vegetables

Source: walla

All life articles on 2023-02-03

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