Jewish-style beef
Description
The recipe for Jewish-style beef is very simple, with just two main ingredients—and that's precisely the secret of the dish. Although it will take you a bit more time than you're used to spending on cooking, the result is undoubtedly worth it, especially since you won't need to do much for most of the cooking time. The final result is a wonderful dish with a rich, flavorful sauce that has absorbed all the taste and aroma of the onions. And now I'm happy to share with you,
Instructions
- 1
Step 1
As I said, we only need two ingredients. Another feature of this wonderful dish is that, in the original, it uses quite inexpensive beef with connective tissues.
- 2
Step 2
Cut the meat into fairly large pieces, salt them, and sprinkle with spices (I use only black pepper). Pour olive oil into a pot, heat it well, and lightly sear the beef on all sides until it turns pale.
- 3
Step 3
Peel the onion and slice it into fairly large half-rings. Don't skimp on the onion in this dish—the more you add, the more aromatic and flavorful the meat will be. Add bay leaf and whole black peppercorns to the pot.
- 4
Step 4
Now cover with a lid and cook for one and a half to two hours. Do not add water, as the onions and meat will release enough juice. After 40 minutes from adding the onions, taste for salt and add more if needed. The finished dish goes well with any side dish.