Ashkenazic Pot Roast (Gedempte Fleisch) Recipe
Preheat oven to 350 degrees. Bring flanken to room temperature (about 20-30 minutes). Season meat on all sides with salt and pepper. Heat oil in large Dutch oven (medium-high heat) and sear meat on all sides. Add onion to the pot with the meat and stir the onion around, scraping up the brown bits on the bottom on the pan.
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The story of brisket is one with its hands in many different cultural pies, from the early days of the Americas, to Texas ranchers and farmers and Jewish immigrants. Brisket went from a poor man's fatty and tough cut of meat, to becoming one of the most prized (and pricey) cuts at the butcher for its succulent taste when smoked or braised.
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ingredients Units: US 4 lbs beef brisket, can use middle chuck, beef shoulder 3 onions, sliced 2 garlic cloves, minced 1 carrot, shredded 1 stalk celery, diced 1 green bell pepper, diced 3 tablespoons chicken fat, knows as schmaltz 2 teaspoons salt 1⁄2 teaspoon paprika 4 bay leaves 10 peppercorns 1 1⁄2 cups soup stock or 1 1/2 cups tomato juice
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Gedempte Dice one large onion and mince 2 cloves garlic. Heat oil in stew pot, saute garlic and onions. It's okay if they brown a little. Season with salt, pepper and paprika (or cayenne, my personal preference). Push vegetables to one side of pan and chicken pieces (one whole chicken cut in pieces or use your favorite parts) in one layer.
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Add fines heres and cinnamon. Replace the meat in the pot. Cover and simmer for one and a half hours or bake in 325-degree oven. Turn the meat from time to time. Remove the meat to a platter. Place the chicken legs in the pot, seasoning with salt, pepper, paprika, and cinnamon. Add the aprocots, placing the meat back in teh pot on top of them.
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1. Wash and pat the roast dry. Sprinkle salt and pepper to taste. 2. Heat the oil in a 4-quart Dutch oven or roaster over medium-high heat. Add the beef and brown on all side for about 20 minutes. Remove the roast. 3. Stir in the onions, carrots, celery and garlic. Saute until soft for about 5-10 minutes. Add the desired herbs and stir briefly.
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Step 4. Raise heat to medium-high, add paprika and cook, stirring, until the mixture sizzles. Push onions aside and add tomato paste to the center of the pot. Cook, stirring frequently, until it's sizzling, then stir it into the onion mixture. Step 5. Return meat and its juices to the pot.
Pin on Gedempte Meat recipes
Ingredients 3½-to 5-lb. boneless beef chuck or shoulder roast Salt and pepper 3 Tablespoons vegetable or olive oil 1 large onion, chopped 1 cup chopped carrots 1 cup chopped celery 1 clove garlic, minced 1 teaspoon paprika (optional) 1 teaspoon dried thyme or basil (optional) 2 tablespoons tomato paste (optional)
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Gedemft for all mankind! * * * * * Bubby's Boiled Flanken Prep: 10 min, Cook: 2:00 hr. 1 Tbs. vegetable oil 4 lbs. lean meaty flanken 2 cups onions, chopped 1 cup carrots, chopped 1/2 cup celery, chopped 4 celery leaves 4 sprigs parsley 6 whole black peppercorns
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Preparation Step 1 Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the.
Pin on Gedempte Meat recipes
In a 2-quart stew pot, heat on a medium heat 2 tablespoons oil When the oil is warmed up, add 3 cloves garlic, finely minced 1 large or 2 medium onions, chopped Stir occasionally. After 5 minutes add 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper Several shakes cayenne pepper…
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8 Servings Allergens 3 Hours, 30 Minutes Diets This Ashkenazi pot roast is made with beef chuck or shoulder roast, sauteed onion, carrot, and celery, minced garlic, paprika, thyme, basil and stock or wine. Ingredients Main ingredients 3- and- 1/2- to 5-pound boneless beef chuck or shoulder roast salt pepper
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Ingredients 2 red onions, finely grated 4 cloves of garlic, minced or finely chopped 1 chicken, cut into halves and quarters 400g lean minced beef or lamb 1 medium egg 6 carrots, finely grated 2 red peppers, sliced into half-inch slithers 8 medium-sized potatoes (Cyprus or another firm, waxy type), peeled and cut into quarters
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INGREDIENTS 2 tb Chicken fat 1/2 c Moist pack apricot s Brown sugar; (twice the Cinnamon 2 lb Chicken legs 5 Minced cloves garlic 6 lg Carrots; halved lengthwise Salt and pepper Paprika 5 lg Thinly sliced onion s Lemon juice 3 lb Lean boneless chuck Fines herb es Servings INSTRUCTIONS