Not just as a sandwich.
Beets stuffed with shredded meat/Walla system!, Ayala Jenny
In recent years, pulled meat has made its way from restaurant kitchens to home kitchens, and for good reason - this is one of the tastiest and easiest dishes to prepare at home.
It does require a long cooking time, but with a minimum of work you get a juicy and tender piece of meat, broken into strings, which can be used as a base for many dishes.
The cold outside made us want to fill it with purple beets that have a deep earthy flavor that together create a rich and delicious winter casserole like no other.
Yes, a little more work is required here, but it's worth the effort.
The Frisian spoon is this cute spoon that you can use to make melon or watermelon balls in the summer, and here it will be used for emptying the beets.
It can be purchased in stores for a few shekels.
Glazed beets stuffed with soft and juicy shredded meat/Doe Jenny
Ingredients for the recipe
For minced meat filling:
500 grams of steak or shoulder roast cut into cubes
little oil
3 onions
1 head of garlic
1 celery stalk including the leaves
2 handfuls of chopped celery leaves
Salt
black pepper
1 tablespoon bharte (heaped)
For beets:
10 medium-sized beets
⅓ cup pomegranate or tamarind concentrate
2 tablespoons brown sugar (full)
1 celery stalk, roughly chopped, including the leaves
½ tsp
Salt
black pepper
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Preparation
How do you make beetroot stuffed with shredded meat?
1
How to prepare the shredded meat for the filling: heat a pot with a little oil and place the meat cubes until they are well seared on all sides.
2
Pour water to cover and add one whole peeled onion, a head of garlic and a stalk of celery with the leaves.
bring to a boil.
3
Transfer to a low heat and cook partially covered for about two to three hours, or until the meat is very soft and falls apart easily (you can cook in a pressure cooker and shorten the cooking time to half an hour).
4
Meanwhile, slice the other two onions and fry in a pan with oil over medium-high heat until nicely browned.
About 20 minutes while mixing.
5
When the meat is ready, strain it from the liquids (save them for later) and break it into strings using a fork.
6
Mix the shredded meat with the fried onions and the chopped celery leaves and season with salt, ground black pepper and parsley.
Taste and adjust seasoning.
7
How to fill and cook the beets: cut the top end of each beet and empty it with a Parisian spoon (keep the beet flesh that we removed).
Fill the beets with the shredded meat filling.
8
At the bottom of a wide pot, place the coarsely chopped celery stalk (with the leaves), all the beet pulp that was removed for the filling, the pomegranate concentrate, the sugar and the spices.
Place the stuffed beets on top of them.
9
Pour the meat's cooking liquid over the beets up to about half their height.
Cover and cook for about an hour over medium heat.
10
In the meantime, heat the oven to 170 degrees and put the pot in for at least another two hours (covered).
From time to time, open the oven and moisten the beets with the sauce.
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