Maor Adri (Walla system!)
Freedom Day takes on a special meaning this year, in the shadow of the legal coup in the country and the deep rift that is felt on every street corner.
Just before we all sit down around the holiday table,
Maor Adri
and chef
Kobi Avitan
got together to cook a light and tasty dish, which will leave a lasting impression on the guests with minimal effort.
Beef and root vegetable stew
Maor Adri (photo: screenshot, Instagram)
Ingredients:
1.2 kg of meat (neck or shoulder) cut into cubes
3 tablespoons of olive oil
3 medium onions
A whole head of garlic, halved
3 peeled and roughly chopped carrots
3 stalks of celery, roughly chopped
4 potatoes, peeled and cut into quarters
Peel and roughly chop parsley root
Tomato paste
A glass of red wine
1 and a half cups of beef stock (if you don't have it, you can replace it with red wine)
3 bay leaves
3 sprigs of thyme
salt and black pepper
preparation method:
Salt and pepper the pieces of meat
Heat the oil on a high flame in a large, heavy pot and fry the pieces until they are slightly browned on all sides.
Remove from the pot and keep aside.
Add the onion and the rest of the vegetables to the pot and fry for another 6-7 minutes or until the onion softens.
Return the meat.
Add a glass of red wine and bring to a boil.
Cook uncovered for about 10 minutes.
Mix the tomato paste with a cup and a half of stock or wine in a bowl and add the mixture to the pot.
Season with salt, pepper, bay leaves and thyme sprigs and bring to a boil.
Reduce the heat to minimum, cover the pot and cook for 3 hours.
From time to time check that there is no lack of liquid and mix.
*After boiling the liquids, you can transfer the pot to an oven preheated to 140 degrees for 3 hours.
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