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Jewish Recipes --> Recipes --> Kosher Meat --> Beef

Beef and Red Wine Hot Pot
by: Rachel Allen

Serves 6
Recipe Ingredients:
  • 34 Tbsp extra virgin olive oil
  • 9 oz button mushrooms, halved (or quartered if they are large)
  • 2 small onions, sliced
  • 4 cloves garlic, finely chopped
  • 3 1/3 lb kosher stewing beef, cut into 2-inch chunks
  • 2/3 cups of kosher red wine
  • 1 Tbsp chopped fresh thyme leaves
  • 1 Tbsp red wine vinegar
  • 1 1/2 lb baking or russet (floury) potatoes, peeled and cut into 1/4-inch slices
  • 2 Tbsp parve margarine, diced

Directions:

1. Preheat the oven to 300F .

2. Heat 3 tablespoons of the olive oil in a Dutch oven or flameproof casserole dish over medium-high heat. Add the mushrooms, season with salt and pepper, and toss for 2 to 3 minutes, until lightly golden. Remove the mushrooms from the pan with a slotted spoon and set aside.

3. If there isnt much oil left in the dish or pan, add another tablespoon. Tip in the onions and garlic, stir over the heat, season with salt and pepper, and cook for 4 to 5 minutes, until they start to turn golden at the edges. Add the meat and wine and 2 teaspoons of the thyme leaves. Bring to a boil and cover with a lid.

4. Bake in the oven for 1 1/4 to 1 1/2 hours, until the meat is just tender. Take the pan out of the oven and turn up the heat to 450F (230C/ Gas mark 8). Stir in the mushrooms and red wine vinegar. Arrange the potato slices over the beef in the pan (its fine if theres more than one layer). Scatter over the remaining 1 teaspoon thyme and some salt and pepper, then dot with the parve margarine.

5. Return the Dutch oven to the (now hot) oven and bake for another 30 to 40 minutes, or until the potatoes are cooked through and beginning to turn golden. Bring to the table and serve.

note: mushrooms onion garlic beef red wine thyme vinegar potatoes


Cabernet Sauvignon 2009

extra virgin olive oil

Cabernet Sauvignon 2012


red wine vinegar

Beef -- Meat -- Beef

Cooking Tips: Meat - do not mix Meat and Dairy products together.

Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve (Yiddish:
פרווה), neither meat nor dairy.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods