Matam Recipes
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- Each kg of meat yields 4-5 portions
- 8 Prep time
- Cook time: 3 hour
Ingredients:
Pickled tongue
Preparation:
Bring water to a boil in a pot
- Place the tongue in the pot.
Lower the fire (simmer).
Cook the tongue (for about three hours).
Peel the outer layer while the tongue is warm.
Slice when cold.
- Each kg of meat yields 4-5 portions
- 6 Prep time
- Cook time: 1 hour
Ingredients:
One turkey breast rolada
1-2 onions, sliced
¼ cup tomato paste/ketchup
¼ cup water
4 Tbsp honey
3 Tbsp vinegar
2 Tbsp sweet red wine
Garlic powder and onion powder
Preparation:
- Place the roast in a pan
Mix together tomato paste, water, honey, vinegar and wine and pour over the turkey.
- Add spices.
- Slice the onion and place around the roast.
- Cover and bake at 180 C for about 1 ½ hours
- You can also prepare this cut in a pot, on a low flame. Sauté the onions and turkey, and then add the other ingredients. Cook for about 1 ¼ hours per kilogram.
- Each kg of meat yields 4-5 portions
- 2 Prep time
- 1 ½ hours Cooking time
Ingredients:
Seasoned Roastbeef
1 cup of water
½ cup red wine
1 tsp honey
Preparation:
Place the meat in a pan with water.
- Pour wine over the meat.
Add honey.
Cover and bake at 180 C for one and a half hours.
- You can cook this in a pot over low heat for about 1 ¼ hours per kilogram.
- Each kilo of meat yields 4-5 portions
- Prep time: 4 minutes
- Cook time: 1 hour
Ingredients:
One pickled brisket
Preparation:
Bring water to a boil in a pot.
Lower the flame (to a simmer).
Place meat in pot so that water covers the meat.
Cook covered for about 1 ¼ hours per kilogram.
- It is recommended to defrost the meat before cooking. Slice when cold.
Sauce on the side:
1 cup brown sugar
5 Tbsp ketchup
2 Tbsp vinegar
2 Tbsp oil
2 Tbsp mustard (on Pesach use lemon juice)
Preparation:
Mix all ingredients in a pot on a flame for about 2 minutes. Serve alongside meat.
- Each kg of meat yields 4-5 portions
- 4 Prep time
- 1 hours Cooking time
Ingredients:
Honey Turkey Breast
1 cup water
½ cup white wine
Preparation:
Place the turkey in a pan with water.
- Pour the wine over the turkey
Cover and bake at 180 C for about one hour per kilogram.
- This can be cooked in a pot on a low flame for about 1 ¼ hours per kilogram.
- Each kg of meat yields 4-5 portions
- 8 Prep time
- 1-1.5 hours Cooking time
Ingredients:
2 Tbsp honey
2 Tbps onion soup mix
(on Pesach, dissolve diced onion in a cup of hot water)
¼ cup red wine
Garlic flakes and onion powder, spices/sauces as preferred
Preparation:
Pour the honey and soup mix mixture into a pan.
Place the meat into the pan. Pour wine over the meat and season as preferred.
Cover and bake at 180 C for 1 ½ hours per kilogram.
To cook in a pot: Brown meat with onions first, and then add the rest of the ingredients and cook on a low flame.
- Each kilo of meat yields 4-5 portions
- Prep time: 1 minutes
- Cook time: 1 ½ hours
Ingredients:
1 ½ cups water
½ cup red wine
Preparation:
Place meat in pan with water.
Pour wine over meat.
Cover and bake at 180 C for 1 ½ hours per kilogram or cook on a low flame in a pot.
- Each kilo of meat yields 4-5 portions
- Prep time: 2 minutes
- Cook time: 2 hours
Ingredients:
2 onions, diced
¼ cup oil
2 Tbsp red wine
2 Tbsp honey diluted in 1 ½ cups boiling water
Preparation:
In a large pot, heat oil and sauté onions until light brown.
Add the meat to the pot and brown on all sides.
- Add the rest of the ingredients, bring to a boil and lower the flame.
Cook for a half hour, turn the meat and then cook for another half hour. Turn again and continue to cook for another half hour.
Cool a bit. Cut off the net. Slice into finger-width slices and serve.
- Remove the net only after the meat has cooled. Slice and heat in the gravy.
- Each kilo of meat yields 4-5 portions
- Prep time: 8 minutes
- Cook time: 1-2 hours
Ingredients:
½ cup honey
¼ white whine
1-2 onions
¼ water
¼ lemon juice
Garlic powder
Onion powder
Preparation:
Cut up the onion and place in a pan together with the turkey.
- Mix all other ingredients and pour over the meat.
- Add a bit of water.
Cover and bake at 180 C for one to two hours, as needed.
- You can cook the meat in a pot on a low flame. Brown the turkey and onions and then add the rest of the ingredients and cook for 1¼ hours per kilogram.
- Remove the net after cooling the turkey. Slice and heat in gravy.
