A taste of Shabbat.
Spicy beef roast/Walla system!, Ayala Jenny
I prepare the meat roast many times on weekends.
It is very soft and has a mild and slightly spicy sauce, and there is something about it that always evokes a festive Shabbat atmosphere.
The process is done in two stages - a first stage of searing and cooking the whole piece until softened (a stage that takes 3 hours if you don't use a pressure cooker) and a second stage, which includes a short cooking of the slices in the spicy sauce.
I assure you that this is a very easy recipe, and if you want to optimize time, you can definitely prepare the first step two or three days in advance, and leave the second step for the day of the meal.
Personal recommendation for a cut:
We at home prefer the simulated filet cut, since it does not have the gelatinous streak typical of the poplar shoulder roast.
Soft, festive and so delicious.
Roast beef in a spicy sauce/Doe Jenny
Ingredients for the recipe
for cooking the meat and stock
½ 1 kilogram shoulder roast cut at room temperature (can also use cut no. 6 - mock fillet)
2 tablespoons of oil
1 coarsely chopped onion
1 coarsely chopped tomato
A few whole peppercorns
2 stalks of celery
for the final cooking
1 tablespoon paprika
2 crushed garlic cloves
2 grated tomatoes on a grater
1 green hot pepper finely chopped or grated on a grater
⅓ cup of oil
Salt
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Preparation
How do you prepare a spicy meat roast?
1
Start cooking the initial meat: heat a pot, pour the oil and sear the piece of meat on all sides (don't rush to turn and rotate - give each side its time to get a nice browning).
2
Add all the roughly chopped vegetables and the spices, cover with water and bring to a boil.
Transfer to the lowest flame and cook for about 3 hours covered, until the piece is very soft (you can do this step in a pressure cooker, it will shorten the cooking time to about 20 minutes after boiling).
3
When the piece of meat is soft and you can insert a knife into it easily, take it out of the pot and reduce the liquid in which it was cooked to about 3-4 cups of concentrated stock.
Filter the stock obtained and keep it for further use.
4
Place the piece of meat in a closed container in the refrigerator for at least 3 hours and up to 2-3 days.
Slice the cold piece into 1.5 cm thick slices or as thick as you like. Up to this point you can prepare in advance, freeze the meat slices and the stock and use when needed.
5
For the final cooking in a spicy sauce: pour the oil into a cold pot (preferably wide and flat) and add the paprika and garlic.
Place over a medium-high flame and heat the oil while stirring, until the smell of garlic rises from the pan.
Immediately add the grated tomatoes and peppers and mix.
6
Place the slices of meat in the pan and pour over the stock that we filtered and kept up to a height of 1 cm above the meat. Salt gently.
7
Cover the pot with a lid and cook over a small flame while gently bubbling, for about another hour, until the meat is very tender.
Open the pot and continue to cook until the sauce is almost completely reduced.
8
Serve in the center of the table.
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