Stewed meat with gingerbread. Jewish Cuisine: Esik Fleish

Everyone seemed to be interested in roast with gingerbread)) However, everything is very simple, now you will see. It's old Jewish recipe, originally from Germany (yes, everything is complicated), which was prepared in my family for many, many generations.

So the products are:

Beef, onion, tomato paste, honey, gingerbread, bay leaf, salt and pepper, prunes.

We put the slow cooker on the frying mode (well, or a cauldron on the stove), pour a little oil and put the onion. Stir, fry until transparent. Add the meat, cut into pieces, set the "stewing" mode for two to three hours, depending on the quality and stiffness of your meat. The harder it is, the longer it takes to simmer. On the stove, respectively, just reduce the fire.

After an hour and a half, add tomato paste, a tablespoon of honey, prunes, salt and pepper, bay leaf to the meat. Stir, try - and, most likely, you will have to add the juice of a whole lemon. Previously, tomato paste and prunes were much more acidic and this was not necessary) Juice can be replaced with two tablespoons of vinegar.

And now the main thing! Gingerbread. We grate them and add them to the sauce, they will disperse in it, make it thick and very tasty.

The sauce in this roast turns out to be simply incredible, you can even forget about meat for the sake of it) It is very important to simmer for a long, long time over low heat and get the classic simplest gingerbread without any additives. Well, or replace them with such good real, fragrant brown bread - a couple of pieces will be enough.

For a very, very perfect and right taste, you can add a little cinnamon, cloves and star anise. But this is nobility and show off))
The main feature of this dish is that it is Shabbat. That is, it was done in order to lay all the products on Friday and keep it on low heat for a whole day - until Saturday evening. And every hour it becomes much tastier! That is why I always do this in a slow cooker - then automatic heating turns on, very soft. Even if you do not have any Shabbat, then leave this roast languishing on the heating (it turns on automatically) until the morning - and you will see the difference. In two hours you will have just a very tasty roast, and by the morning - incredible and divine))

Something like this:

By the way, I have already said, but I repeat: I am against using the slow cooker as “thrown everything there, pressed the button, in an hour I received two kilograms of more or less edible human food.” Multicookers are ideal for long stews, soups, roasts, jelly. Where soft uniform heating is needed, as in a Russian oven.

I did all this in the REDMOND RMC-250 multicooker, it seemed to me the most thoughtful and versatile of all the multicookers that I have tried! I really liked the heavy ceramic bowl, so extremely reliable.

A huge number of programs:

And most importantly, these programs can be changed in any way for yourself, which for some reason is rarely found in multicookers! To do this, there is a special "masterchef" function, which increases or decreases the time and / or temperature - in steps of five degrees (it is almost impossible to achieve this on the stove). Well, or you can set your own individual program.

Another interesting thing: the multicooker comes with such a giant book of recipes, quite adequate.

Sweet and sour roast…

Then somehow I blurted out, not thinking that, they say, I’ll take it and cook it sweet and sour meat ("Esik flush")! And who pulled my tongue? But you can’t throw out words from the pestle. No sooner said than done!

"Esik-fleish" is a traditional "second" dish of Jewish cuisine. And Jewish cuisine is like moonshine - each family has its own recipes, and everyone is sure that his version is the most correct.
Naturally, I also think that my most correct. Although my grandmother cooked a little differently. Without some ingredients. Then I'll tell you which ones.
In general, to prepare this dish you will need:

Good beef(you can also “not very good”, but if it’s really tight, then you can take any) - I had 1.3 kg.
Onion- 3 pcs.
Tula gingerbread– 1pc (130gr.)
Rye bread(Ideally " Borodinsky”, but we don’t sell a normal Borodinsky, so I had a Miner) -1 pc.
tomato paste- 2-3 tbsp. spoons.
Prunes- 10 pieces. (you can take more, but in principle you can not take it, prunes are somehow lost in this whole mess)
Lemon- 1 PC.
Carnation- 2-3pcs.
Cinnamon- 0.5 sticks
Bay leaf- 1-2 pcs.
Red pepper- 1 tsp
Salt and ChSMP taste.
Vegetable oil- 2-3 tbsp. spoons.

We cut the meat into portions and fry in a small amount of vegetable oil until golden brown.

We spread the fried meat in a saucepan or cast iron, in general, in a vessel suitable for long stewing.
Onion cut into cubes.

Fry the onion in the same skillet where the meat was fried until translucent. We shift the onion to the meat and fill everything with water. Water should be above the meat, somewhere in 2-3 fingers. We close the lid. Let it boil and reduce the heat to "below medium". It is necessary to stew almost until the meat is ready, and this depends on what kind of meat you are cooking. If this is a young veal, then an hour is enough, and if the cow was already of retirement age, then at least 2 hours. Yes, and the onion should, as it were, dissolve or something. If your water has evaporated significantly, then do not hesitate to add water, because by the end of the extinguishing there should still be a lot of water.

While the meat is stewed, let's take care of the future gravy.
All crusts must be cut off the bread. Finely chop the pulp. Gingerbread should also be finely chopped.

My meat was quite young, so after about 70-75 minutes I started adding all the other ingredients. First, add 2-3 tablespoons of tomato paste. Then I put cinnamon, cloves, bay leaf, red pepper. I add bread and gingerbread. And everything needs to be mixed very, very carefully. Just crush the bread and gingerbread well. If you feel like the sauce is getting thick and you can't mix everything well, feel free to add water. All this mess should turn out to be the consistency of thick sour cream.

When you mix everything thoroughly, add salt, CHSMP and freshly squeezed lemon juice. And taste it to your taste. At first I added only the juice of half a lemon. The taste seemed too sweet to me (note that I didn’t put sugar or honey - sweetness from the gingerbread!) And, therefore, I added the juice of the second half of the lemon. And you try to your taste. If you want it even sweeter, add sugar or honey. More sour - add more lemon juice. Again, close the lid and cook the meat on the “below average” fire. ten.

Don't let the process go by itself! Stir occasionally, otherwise it may burn and, most importantly, the bread and gingerbread should turn into a homogeneous sauce. If the roast is too thick, add water and taste.

While the meat is cooking, pour 10 pieces of prunes with boiling water. Let stand 5 min. Rinse, cut into strips and add to the meat. And cook for another 10 minutes. And stir, stir.

Well, that's all! We turn off the fire. Let stand for 10 minutes. Put on a plate. Sprinkle with herbs. Garnish for this meat is not needed. It should be eaten with challah or pita, dipping them into the sauce. I had neither one nor the other, so a simple baguette was quite suitable. Wash down with red dry, semi-sweet, vodka will also work.

And closer...

My grandmother cooked this dish a little differently. She put only black bread, which gives acidity and richness. Granny didn’t add gingerbread and prunes, but added plum jam. Instead of lemon juice lemon acid. Well, from spices, only salt, pepper and a bit of ground cinnamon. The taste of granny's essic-flash was, of course, somewhat different!!!

If you still decide to cook this dish, I will allow myself a little advice: make half the portion. I got to hell and more. But it was on May 9, there were guests and they ate almost everything, there was very little left. For tomorrow, the roast freezes so that it can be cut with a knife.

I apologize for the lack of photos, but there is a lot of chatter. Photographic asshole has not yet been defeated, so the photo is at a minimum. 

And, as our hunters say - eat, get better!!!

• Stalik Khankishiev: “Do you know what will happen if you ask two Jews how to cook jewish dishes? You will hear two diametrically opposed answers. And so it will be with every Jewish dish. Take at least eysik-fleish, Jewish sweet and sour meat. If you ask about how to cook an acid flush, you will hear at least three different recipes, and one of them will be mine!

  

  Ingredients: beef brisket, salt, vinegar, gingerbread, poultry fat, vegetable oil, onion, garlic, black pepper, cloves, bay leaf, dried grated ginger, turmeric, canned tomatoes, water, narsharab sauce, honey, prunes.

  

  Cut the meat into pieces.

  Stalik Khankishiev: “If you cook in a completely Jewish way, in compliance with all Jewish rules, the laws of Kashrut, then the meat should be salted, let it settle, and then marinate. We'll do it a little easier. I'll just cut the meat into pieces, salt them and start marinating. And the meat can be taken the cheapest. For example, I took the meat from the brisket. It is absolutely not necessary to take a tenderloin or fillet, anyway, everything will be stewed and, one way or another, the meat will turn out soft.

  

  Salt the meat and pour it with vinegar. Mix and leave to marinate for 20 minutes.

  Let's rub the gingerbread on a grater.

  

  Stalik Khankishiev: "For now, let's get on with the gingerbread. In general, when cooking according to this recipe, you can use not only gingerbread, but also black bread, honey, and some spices. But here's the thing. As a rule, rye flour gingerbread already contains everything you need to make an eysik-fleisch - black bread itself, a little sweetness, a note of mint.

  

  Turn on the fire and put a spoonful of bird fat on the bottom of the pan.

  Stalik Khankishiev: “What fat, what oil to cook with? The fact is that in Jewish cuisine, bird fat is traditionally very often used, for example, chicken or duck fat.

  

  Also add vegetable oil.

  Stalik Khankishiev: "But if you don't want to use a lot of animal fat in your diet, add some vegetable oil."

  

  When the oil is hot, start frying the meat.

  Stalik Khankishiev: “There is no need to rush to mix. Each piece of meat should get a sure golden brown. No need to interfere! Let the meat stand for just another minute. When you feel that it is blushing from below, it will sound differently, then mix it. Here, do you hear the screeching?! So it's time."

  

  When the meat is fried a little and acquires a crust, put the chopped onion into the pan.

  

  Let's add some garlic.

  Add spices and spices - a little black pepper, cloves, bay leaf, dried grated ginger and turmeric.

  

  Stalik Khankishiev: “I want to say that the Jews still remember that they are a bit oriental people. Therefore, they are very fond of spices. But turmeric is my own supplement. In all dishes where I use a lot of onions, I definitely add turmeric. Do you know why? After all, the dish can remain for tomorrow. So that it does not sour due to a large number onion, I add some turmeric. Turmeric is a good antiseptic."

  

  After stirring, reduce the heat and cover the dish with a lid, leaving it to simmer.

  

  After a while, add canned peeled tomatoes.

  Stalik Khankishiev: “The smell went to the whole house! I feel that everything is already right here, and it's time to add the tomato. Tomatoes I take peeled, canned in my own juice without vinegar and without salt.

  

  Add some water and stir the dish.

  Stalik Khankishiev: “Scratch the bottom with a spoon. If meat pieces are attached to the bottom, then they must be lifted so that they soak in the sauce.

  

  Add a spoonful of narsharab sauce and a spoonful of honey.

  Stalik Khankishiev: “This dish should be sweet and sour at the same time. But sour is still a little more than sweet. Therefore, I will put a spoonful of narsharab - this is one stripped pomegranate juice. And you can take something else, from lemon juice. And be sure to have a good spoonful of honey.”

  

  Let's add prunes.

  Stalik Khankishiev: “If everything is good, you can put in an ingredient that you could do without - prunes. There is prunes - put it, but if not, then there is nothing to worry about.