Beef with prunes on a vegetable bed in the oven
8 servings
120 minutes
Beef with prunes on a vegetable bed is an exquisite dish of Jewish cuisine that combines the rich flavor of meat with the delicate sweetness of prunes. Historically, prunes were often used in Jewish cooking to add depth and a special piquancy to dishes. Slowly roasted in the oven, the beef becomes incredibly tender, while the vegetables soaked in meat juices turn into a rich side dish. The light sweetness of prunes harmoniously complements the taste of beef, creating a balanced combination of salty and sweet. This dish not only warms the soul but is also perfect for family dinners or festive tables when you want to delight your loved ones with something special. It is served hot, often with herbs and fresh bread to highlight its deep aroma.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Wash the prunes, pour boiling water over them, and let them sit for a while.
- Pitted prunes: 200 g
3
Peel the onion, wash it, and cut into pieces of 1-2 cm.
- Onion: 300 g
4
Peel the carrot, wash it, and cut it into pieces of 1-2 cm.
- Carrot: 300 g
5
Peel, wash, and cut the potatoes into 1–2 cm pieces.
- Potato: 1000 g
6
Pour with cold water and leave for a while.
7
Wash the beef, dry the meat, remove any membranes and veins if present. Cut into pieces of 1-2 cm.
- Lean beef: 500 g
8
Drain the water from the prunes, dry them, and cut into pieces of 1-2 cm.
9
Drain the water from the potatoes, place them at the bottom of a glass dish, and salt. Layer onions and carrots on top. Place prunes and meat on the vegetables. Salt.
- Potato: 1000 g
- Onion: 300 g
- Carrot: 300 g
- Pitted prunes: 200 g
- Lean beef: 500 g
- Salt: 10 g
10
Place in a preheated oven at 200 degrees for 1.5 hours.