Jewish beef in a slow cooker

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

With the advent of various kitchen appliances in homes, cooking a variety of dishes has become much easier. For example, you can easily create delicious Jewish beef in a slow cooker. If you use it, then in the end you don’t even have to worry about making the meat incredibly tender and juicy, and fragrant gravy. In the end, even if it takes quite a long time to cook, you will still end up with soulful food that will warm you up in a cold winter. This article provides material on how to cook Jewish beef in a slow cooker without much effort.

Features of the dish

Before you start talking about Jewish beef recipes, you should first learn about the main features of this dish that make it original and different from all the others. It's all in the ingredients. There are quite a few of them in the recipe, and almost all but two are added only to give the dish additional flavors. In the first place here comes exclusively onions and beef itself. Moreover, onions will be required during cookingadd a very large amount - in the original classic recipe, the proportion of meat and onions reaches 1 to 1. So if you do not like stewed onions, then this dish is definitely not for you.

Classic recipe

Perhaps Jewish beef refers to one of the dishes that were once created specifically for the slow cooker. Once you put all the ingredients in the bowl and download the program, you will hardly need to be in the kitchen at all, so you can go about your business. And since the set of ingredients is also minimal, the cost and effort in cooking will be minimal.

To prepare this dish you will need the following ingredients:

• 500 grams of chilled beef;
• 500 grams of onion;
• bay leaf, black pepper and s alt as seasonings.

Meat selection

If you decide to cook Jewish beef stew, then the first thing you need to buy is the right piece of meat. Surprisingly, there is no need to try especially hard here, because after heat treatment it will still turn out tender. So, if you wish, you can significantly save money and buy a piece that has a lot of connective tissue. It will be noticeably cheaper than if you buy a quality product. Once all the products have been bought and brought home, you can start cooking.

Step cooking

To cook Jewish beef, you will definitely need to follow the following simplesequencing. Only in this case can a good result be guaranteed.

1. Chilled meat should be rinsed and dried with paper towels, and then cut into pieces. Their size is not particularly important, so they can be made quite large.
2. Then, pour a small amount of vegetable oil into the bottom of the multicooker bowl and turn on the "Frying" mode. Wait for the oil to heat up and then fry the beef pieces in it. You need to wait until they become light - this will take about 15 minutes.
3. While the meat is cooking, you can start chopping the onion. It must first be cleaned and then chopped into large half rings. As mentioned earlier, it should be as much as meat or even more, since it depends on it whether the beef will have a special flavor and texture.
4. When the meat is fried, you need to add onion to the multicooker bowl, as well as s alt, pepper and bay leaf. After that, you need to close the lid of the multicooker and set the "Extinguishing" mode. The most optimal amount of cooking time is 2 hours. As soon as the first one has passed, it is advisable to open the lid and mix everything, but even if you do not, then there will be no problems later.
5. As soon as all the time comes out, you can get the dish out of the multicooker and serve it to the table. The beef is sure to come out very soft and tender, even if it was originally sinewy.

Jewish beef with prunes

If youdecided to add prunes to the classic recipe, then you also have to add a number of seasonings. The end result will be meat in a surprisingly sweet and sour gravy that will definitely not be forgotten soon. To prepare it, you will need to take:

• 800 grams of beef;
• 600 grams of onion;
• 140 grams of prunes;
• 100 grams of tomatoes in their own juice;
• 2 tablespoons runny honey;
• 2 garlic cloves;
• 1 cinnamon stick;
• 3 carnation buds;
• 2 tablespoons lemon juice;
• bay leaf;
• 1 teaspoon turmeric and cumin;
• s alt and pepper.

Cooking method

To prepare this dish, first of all, you will need to pre-prepare all the necessary ingredients.

1. The meat must first be washed and then cut into pieces that will not exceed 3 centimeters in size. Onion and garlic cut into cubes. Prunes are thoroughly washed, and then, if necessary, cut in half (if large dried fruits were caught during the purchase). Remove the skin from canned tomatoes. You will also need to heat the water and then cool it to the desired temperature.
2. Now proceed directly to cooking. At the bottom of the multicooker spread a piece of butter and a small amount of sunflower. You need to turn on the "Frying" mode, but you do not need to close the lid. As soon as the butter has melted, the meat is sent to the bowl for frying. It must be cooked untilit will not change its natural color.
3. Then, onion and garlic are added to the top of the meat, after which the frying continues for some more time. This will take no more than 6 minutes. After this time, lemon juice, honey, all the spices listed in the recipe, tomatoes and prunes are also added to the bowl. From above you will need to pour a little boiled water earlier. Then everything is thoroughly mixed and cooked in the "Frying" mode for about 6 minutes. This time is needed for the water to boil away a little and the gravy to become thicker.
4. After that, more water is added to the multicooker. It will need enough to completely cover the meat. After that, you need to turn on the "Extinguishing" mode and cook for about half an hour. As soon as the time is up, before serving, the dish must be kept on "Auto-heating" for about 40 minutes. This temperature will be ideal for slow simmering over low heat.

Conclusion

Jewish beef is an unusually tasty and satisfying dish that will definitely satisfy even the brutal hunger. However, this is precisely its main danger - the end result, that is, the meat itself, is very fatty. So if you care about the figure, then it is not recommended to use it often, despite the fact that when you eat it, you definitely won’t want to stop. Above were several Jewish beef recipes step by step with photos that you can use to make food in a slow cooker. So if you use them, then a delicious dinner will beguaranteed.