בסיר:
בתנור:
אופציה נוספת:
1 package of Navel pastrami, leave closed
In a pot:
Place the bag in a wide pan and cover it with water. Bring to a boil, lower the flame and cook for 3 hours.
In the oven:
Place the meat in an oven pan, fill halfway with water, cover, and bake at 160 degrees Celsius for 3 hours.
Additional option:
Place the meat in a pot of water on the Shabbos hotplate for 8-12 hours.
1 cup of navel cooking water
¼ cup silan (date honey)
3 Tbsp brown sugar
½ tsp smoked paprika
1 tsp corn flour diluted in 3 Tbsp water
1 kilogram flour
1 Tbsp dry yeast
½ cup honey
¾ cup oil
1 tsp table salt
½ cup brown sugar
1 egg
3 cups water (or as needed)
1 egg
Tbsp silan
Tbsp oil
½ cup bread crumbs
Place all the ingredients besides corn flour in a pot. Bring to a boil carefully and cook for 10 minutes, until the liquids are reduced.
Pour in the corn flour and water, and cook three more minutes until thick. Taste and adjust seasoning.
Heat oven to maximum heat, rub sauce into the meat, bake on the top shelf for 5 to 7 minutes until browned.
Serve the rest of the sauce with the meat.
In a bowl, combine all dry ingredients except salt.
Add the liquids and half of the water. Begin to knead.
Add salt, and continue to knead until the water is absorbed. Add water as necessary to form a stable, but not wet, dough.
Allow to rise until doubled in bulk.
Form 6 balls and prepare two challos. Braid and allow to rise until double in bulk.
Mix the egg with the oil and silan, and brush over the challah.
Sprinkle with bread crumbs.
Serving suggestion:
Slice pieces of warm challah, brush slices of meat with sauce and serve over challah.
אופן ההכנה:
מומלץ להגיש ליד אורז לבן ולאכול את אצבעות האסאדו עם הרוטב שלהם על גבי האורז הלבן.
1 onion, finely diced
¼ cup oil
½ cup sugar
½ cup red wine
A few drops sesame oil (optional – recommended)
1 ½ cups water
3 Tbsp soy sauce
2 Tbsp sriracha/chipolata/any other hot sauce, as preferred
Garnish – ½ cup sesame, lightly roasted in a dry skillet
Preparation:
Simmer 15 minutes. Taste and adjust seasoning.
Add the meat and made sure that the sauce covers the meat. If not, add a bit of water so that it covers.
Bring to a boil. Cover the pot, lower fire and cook on a low flame for 2 ½ hours or until meat is soft.
Before serving, garnish with roasted sesame.
Serve on a bed of white rice.
Tip for the Pros: Sauté onion and caramelize the sugar with the oil at the beginning of the preparation. Then proceed according to instructions.
½ cup honey
¼ cup white wine
2 onions, sliced into wedges
¼ cup water
¼ cup lemon juice
1 Tbsp garlic powder
1 Tbsp onion powder
¼ cup water
In oven:
Arrange the onions in an oven pan and place the turkey in the center.
Mix the other ingredients in a bowl and pour over the meat. Rub into the meat.
Cover the pan and bake at 180 C for 2 hours.
In a pot:
Dice onion and mix together with the rest of the ingredients.
Add two cups of water and place the meat in the pot.
Bring to a boil, then lower the flame to a simmer. Cook for 1¼ hours per kilogram.
1 egg white
1 Tbsp honey
Pinch salt
1 tsp smoked paprika
3 Tbsp olive oil for marinade
1 cup bread crumbs
In a bowl, mix all the ingredients except bread crumbs.
After the meat is ready (prepared according to basic recipe in the oven) cool a bit and remove the net
Place the meat in a clean pan and heat oven to maximum heat for 15 minutes.
Brush the meat on all sides with marinade. Cover with a layer of bread crumbs. Press bread crumbs into meat with your hands, and make sure the meat is completely covered.
Bake in the oven for 8 minutes until lightly browned.
Tip – You can add any spices you like to the bread crumbs.
6 small sweet potatoes, washed well
3 Tbsp olive oil
1 Tbsp kosher salt
When cooking the roast in the oven, put the sweet potatoes next to it so they will soften and absorb the taste.
After the meat is ready, check that the sweet potatoes have softened. Remove from the liquid, and dry with paper towel.
Brush with olive oil and place in a clean pan.
Heat the oven to maximum temperature and bake for 10-15 minutes until the sweet potato is crispy.
Remove from the oven, make a slit down the middle and sprinkle with kosher salt.
Tip: Put a whole garlic head near the sweet potatoes. After cooking, the garlic becomes a spread, and they can be served whole as well.
בשר כבוש מבושל במים
אופן ההכנה:
לרוטב:
המלצת הגשה – קוצצים בצל ירוק / עירית ומגישים על הפירה.
Pickled meat cooked in water
1 cup sugar
5 Tbsp ketchup
2 Tbsp oil
2 Tbsp mustard
Preparation:
Place the meat in a large pot, cover with water, and then add some more water – about a quarter of the capacity of the pot.
Bring to a boil, lower flame, and simmer for entire cook time with pot covered.
Cook for 1 ¼ hours per kilogram of meat.
sauce:
In a small pot, mix all the ingredients.
Bring to a boil while stirring, and cook for 2 minutes. Remove from flame.
Serve next to the meat.
½ cup natural maple syrup
½ tsp ground black pepper
After the meat is cooked to doneness, cool the meat and transfer to a clean oven pan. Dry the surface of the meat with a paper towel.
Preheat oven to maximum heat for 15 minutes.
Smear maple syrup over the meat and sprinkle with black pepper.
Bake in the oven for 8-10 minutes until nicely browned.
8 potatoes, peeled and cut into big pieces
½ cup oil
1 heaping tablespoon table salt
4 Tbsp mayonnaise
½ tsp white pepper
Place potatoes into a wide pot and cover with water. Add oil and bring to a boil. Add salt.
Lower the flame and cook for 45 minutes until the potatoes are soft.
Add mayonnaise and white pepper, mash into a smooth consistency, taste and adjust seasoning.
Serving suggestion:
Dice scallions or chives and serve over the potatoes.
אופן ההכנה בתנור
בסיר:
הרכבת המנה: פורסים באגט לרצועות דקות, מורחים מיונז שום שמיר, ומסדרים פרוסת בשר על הרוטב.
להברקת הנתח לפני ההגשה:
אופן ההכנה:
הברקת הנתח:
בתבנית תנור:
בישול בסיר:
1 ½ cups water
½ cup red wine
In the oven:
Gently pour the wine over the meat.
Cover the pan with silver foil.
Bake at 180 C for 3 hours.
In a pot:
3 Tbsp mayonnaise
1 Tbsp smooth mustard
2 Tbsp Dijon mustard
½ cup oil
2 cups white wine
Mix the ingredients together. Taste and adjust seasoning.
Place the meat in an oven pan and pour the white wine around it.
Rub marinade into the meat.
Tightly cover the pan in two layers of silver foil.
Bake at 160 C for 4 hours.
Check for doneness with knife. It should slide in and out easily.
2 cups baby carrots
3 Tbsp sugar
3 Tbsp silan
1 cup orange juice
Pinch of salt
1 purple onion, finely diced
Place all the ingredient sin a small pot and cover with orange juice.
Cook for an hour on low heat until the carrots are soft and the sauce is thick.
הכנה בתנור:
בישול בסיר:
המלצת הגשה: בכלי רחב מניחים את האורז, ומעליו מסדרים את פרוסות הרולדה שופכים מעל את רוטב הבישול של הרולדה יחד עם שיני השום.
בתבנית תנור:
בישול בסיר:
לסלט:
רוטב:
אופן ההכנה:
לרוטב:
טיגון חצי עמוק:
Tbsp mayonnaise
2 soft boiled eggs
1 tsp mustard
1 Tbsp garlic powder
½ tsp salt
½ tsp ground black pepper
2 Tbsp honey
2 cups golden bread crumbs
3 Tbsp oil
Oil for semi-deep frying
Preparation:
Mix all the marinade ingredients. Marinate the butterfly steak in the marinade for two hours up to overnight.
Remove from the marinade and dip in bread crumbs. Coat thoroughly on both sides.
To bake:
Heat oven to 170 C.
Line an oven tray with parchment paper and brush with a bit of oil.
Arrange the schnitzel on the pan and drizzle with oil.
Bake 15-20 minutes until golden brown.
Semi-deep frying:
Heat a pan with oil for semi-deep frying.
Fry the schnitzel until browned.
Remove and place on absorbent paper towel.
Serve with home-style chips.
בסיר:
בתנור:
אופציה נוספת:
