Ingredients:
1 kg beef, cut into cubes or slices No. 8 or 5
2 large onions, sliced
1 carrot
1 head of garlic
1 parsley root
1 cup sweet red wine
salt
1 cup chicken or beef broth
Half a cup of peeled almonds
oil
How to prepare:
• Heat a little oil in a pot and fry the onion until browned.
• Add the meat and coat it with oil.
• Add the remaining vegetables, wine, almonds, and chicken or meat broth.
• Reduce the heat and let it simmer for about 3 hours on low heat.
• Once ready, remove the pieces of meat and arrange in a baking dish.
• Pour the sauce in the attached recipe over the meat and bake for about half an hour, uncovered.
For the sauce:
1 large onion, cut into small cubes
1 cup brown or white sugar
2 tablespoons honey
1 cup dry or sweet red wine
salt
oil
1 tablespoon potato flour
Half a cup of ketchup
A quarter cup of water
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How to prepare:
• Heat the oil in a frying pan and fry the onion until browned.
• Add the honey, ketchup, wine, and a little salt and cook for about 5 minutes over low heat.
• Mix the potato flour with the water and pour into the sauce until thickened.
• If it turns out too thick, you can add wine and dilute the sauce.
Sweet Potato Crunch:
1 medium sweet potato
A quarter cup of potato flour
Oil for frying
How to prepare:
• Grate the sweet potato with a coarse grater into a bowl.
• Pour the potato flour over the top and mix well.
• Heat oil in a pot and fry the sweet potato until crispy.
Tips:
• Serving idea: You can make mashed potatoes or add root vegetables for a variety of flavors. Place mashed potatoes in the center of the plate, with a piece of beef in wine sauce on top and sweet potato crunch on top.
• The sweet potato can be replaced with onion, if desired.
• All the stock left over from cooking the meat can be poured over chicken pieces arranged in a baking dish, covered with foil and placed in the oven for about two hours.
important:
The recipe is kosher for Passover. There are ingredients that some groups avoid using. Everyone will do according to the custom of their ancestors.
Photo: Anat Hermony/FLASH90
