Esik-fleish (sweet and sour beef)
6 servings
180 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Wash the meat and cut it into large pieces.
- Fatty beef: 1.5 kg
2
Peel the onion and chop it finely.
- Onion: 4 heads
3
In a thick-bottomed pot, heat vegetable oil, sauté the onion until golden, add meat, cover with a lid and simmer on medium heat for 15-20 minutes.
- Vegetable oil: 5 tablespoon
- Onion: 4 heads
- Fatty beef: 1.5 kg
4
Pour water into the pot just to cover the meat, and simmer on low heat for another hour.
- Fatty beef: 1.5 kg
5
Peel the garlic and chop it finely.
- Garlic: 5 clove
6
Rinse the prunes, soak in hot water for 15-20 minutes, then squeeze and chop coarsely.
- Prunes: 150 g
7
Add cinnamon, garlic, and prunes to the pot with meat.
- Cinnamon sticks: 4 pieces
- Garlic: 5 clove
- Prunes: 150 g
8
Simmer on the lowest heat for about an hour.
9
Tear the bread into small pieces and place them in a pot.
- Stale rye bread: 4 pieces
10
Add honey, cloves, salt and pepper to taste, pour in lemon juice and simmer for 10-15 minutes.
- Honey: 2 tablespoons
- Carnation: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
11
Remove the cinnamon sticks at the end.
- Cinnamon sticks: 4 pieces
12
Preheat the oven to 180 degrees and place a pot in it for 25-30 minutes.
13
Serve the ready esik-fleish on plates without mixing and present it at the table.