Base for a lot of dishes and tasty to eat just like that. Deconstructed meat (Photo: Walla!, Matan Chopin)
A juicy, mellow piece of meat, broken into strings, is a great and tasty dish to eat just like that, but can also serve as a base for various dishes. You can add it to pasta, fill it with a sandwich, turn it into a kind of hamburger dish only instead of the patty (with fries and a round bun, of course), ravioli or any dough wrap.
Somehow, the decomposed meat got the name of a restaurant dish, but the truth is that it is one of the easiest dishes to prepare at home. It's a dish that doesn't require a lot of work.
You can place it on top of a slice of roasted challah anointed with mayonnaise and Sriracha sauce or serve it any way you choose.
Easy and simple to prepare at home. Deconstructed meat from an ontrib parcel over roasted challah (Photo: Matan Chopin)
Groceries
- 1 kg (whole chunk)
- 1 tablespoon smooth Dijon mustard
- 1 tablespoonsoy
- Ground black pepper
- 1/2 tsp. coriander seeds
- 1/2 tsp. yellow mustard seeds
- 1/2 tsp. black mustard seeds
- 1/2 smoked spoon
To serve:
- Challah sliced to slices
- mayonnaise
- Sriracha sauce
- For conversion table click here >
Method of preparation
How do you make decomposed meat?
1Grind coriander seeds and yellow and black mustard seeds in a spice grinder or crush until coarse and mix with smoked paprika, some ground black pepper, mustard and soy.
2Brush and massage the piece of meat with the seasoning mixture, and leave for about half an hour at room temperature.
3Heat a heavy pot over a medium-high flame, and when it is very hot, place the piece of meat in it. Burn it well from all directions (no oil needed, the ontrib portion is oily enough).
4Pour cold water (be careful, it will bubble very much) to a quarter the height of the meat and scrape with a wooden spoon the meat residues at the bottom of the pot. Lower to a very small flame and cover the pot (if the pot is not sufficiently sealed, put parchment paper and top it with the lid).
5Cook the meat this way for 4-5 hours (you can also cook in the oven at 130 degrees Celsius) until the meat is very tender.
6Remove cap and increase flame to slightly reduce liquid. Turn off the fire and cool completely (you can also transfer the meat overnight to the refrigerator before disassembling it).
7Using two forks, break the meat into strings and heat again in the sauce over a low-medium flame. Taste seasoning and add salt as needed.
8The deconstructed meat can be served this way or over a slice of challah roasted on a pan, smeared with mayonnaise and sriracha.
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Greek meatballs with peas
Cabbage cake filled with meat (composed by Dolmades)
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Asado on the bone alongside root vegetables
Squirted bread stuffed with meat and tahini
Veal chops with artichoke and tomatoes
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