Jewish sweet and sour meat - esik-fleish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jewish sweet and sour meat known as esik-fleish is a typical dish of Jewish cuisine. How is this menu different? Due to the fact that Jews live all over the world, their cuisine is borrowed from different nations. It consists of very interesting, often unexpectedly original dishes containing various products, most often inexpensive and available anywhere in the world.

The main purpose of the most popular dishes of Jewish cuisine is to feed tasty and satisfying food with a minimum of expenses. They are often referred to as the food of the poor. Jewish meat, the recipe of which will be described in this article, fully fits this description. Available products, meat and the simplest spices, unexpected fillers, bread, gingerbread, honey or jam, make the taste of the dish very interesting.

Jewish Sweet Meat: Cooking Secrets

The recipe for esik-fleisch is like pilaf among Asian peoples. Every family has its own cooking secret. Therefore, if it suddenly turns out that you tried this dish somewhere, but there was “something not right” in it, do not hesitate, it was so! But that doesn't mean the recipe was right.

"Esik-flush "translates as" sweet and sour meat ". What is not discussed is the type of meat - of course, kosher beef or veal with a small amount of fat and preferably on the ribs. And no dairy products, so we do not use butter. Only vegetable or lard - melted animal fat.

What to cook in? You will need a thick-walled saucepan or cast iron, as it will take a long time to stew food.

Cooking Jewish Meat: Step One

1. Meat first. It must be cut into portioned pieces on the ribs or, if pitted, then about three centimeters in size. Rinse thoroughly and blot with a napkin so that the meat immediately begins to fry. Heat the oil in a frying pan, put the meat, fry until a beautiful crust on all sides.
2. Now finely chop the onion, chop a few cloves of garlic, take some dried cloves and two or three peas of black pepper. We put all this to the fried beef, reduce the heat, cover with a lid and leave to sweat a little.
3. As soon as the onion gives juice, you can open the lid. Grate the tomato, discarding the skin, and pour it over the meat. Close the lid again and let the ingredients simmer, now with the tomato. Not long, a few minutes.
4. As soon as the tomato turns into a homogeneous mass, add enough water to the saucepan to cover the meat when boiling. S alt the dish a little. Reduce the fire to a minimum, only to remain weak"gurgling", cover the saucepan with a lid and leave the meat to stew in Jewish style until tender. It will take an hour and a half. More precisely, it depends on the meat, its variety, age. Add more water so that it continues to simmer and does not burn.

Second stage, final

1. Open the lid and taste the gravy. First, make sure it's sour enough. If the sourness is not enough for your taste, acidify, for example, with lemon or pomegranate juice.
2. Now sugar. After all, the meat should turn out sweet and sour. Honey can be used as a sweetener. But another method is popular: at the next stage of cooking, sweet honey gingerbread is crushed into the gravy, which replaces both honey and spices.
3. Gingerbread. You can use the usual "Tula". Take a whole gingerbread, finely chop and pour into the gravy. There you need to add black bread. Borodinsky is often recommended for an even more original flavor. How much bread will you need? Focus on the resulting density of the dish. Crumble the bun into a saucepan and stir. The result should be a slurry, in its consistency resembling thick sour cream. If suddenly too much, dilute with water.
4. Cover the dish with a lid, leave to simmer for a few minutes. Now mix well again. Bread and gingerbread should already finally turn into gruel.
5. Check the dish for sweet and sour again. Finally adjust these settings in the same way: lemon or pomegranate and honey orsugar.
6. Close the lid again and bring the dish to readiness. On a very low heat, it should be extinguished for about 20 more minutes.
7. While the sauce "comes", wash and pour boiling water over a few pieces of prunes. After 10 minutes, cut them into strips and put in a bowl with a dish. Warm up for another ten minutes. This dish is ready.

Can be done in a slow cooker

Like any other dish, Jewish meat can be cooked in a slow cooker. The same recipe works for this. At the stewing stage, place the products in the multicooker bowl and turn on the "Extinguishing" mode or similar. Thus, the dish will turn out even more aromatic and you will be able to devote less time to it, the smart multicooker will control the process for you.

Conclusion

The cooking process may seem complicated due to the large number of steps. In fact, everything is not fast, but really simple and cheap. Jewish meat can be served as an independent dish, because it is very satisfying due to the presence of meat and bread in it. And you can serve with a side dish, which is suitable for anything: potatoes, rice or other cereals.