Beef,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Meat,  Significant work,  Soy Free

Roast à la Zadik (Roast Beef with Carrots, Onions and Chestnuts)

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I was thrilled that this recipe won the survey! This is in fact the first recipe I ever developed, before I knew what developing a recipe was.
The method of cooking beef in a pressure cooker I learned from my mom, and the method of methodically submerging each slice of beef in the sauce I learned by watching my dad, who did it with the patience only he possesses.
I developed this sauce over the years – it has gone through multiple variations and changes until it reached its current (and for me, final) composition.

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Ingredients

1-1½ kg. (2-3 pounds) beef shoulder roast
4 large carrots, peeled
2 large onions, peeled
2 tbsp. olive oil
2 bay leaves
3 all-spice berries
2 tbsp. cornstarch
salt
2 packet peeled and cooked chestnuts
1-2 tbsp. Demerara sugar

Preparation

Place the meat, onions, carrots, bay leaves and all-spice in a pressure cooker.
Cover with water up to ¾ of the height of the meat.
Close the lid, but leave the valve open.
Bring to a boil until steam comes out of the valve.
Close the valve and wait for steam to come out again.
Reduce to low heat and cook for about 1¼ hours.
Remove from heat and set aside for 5 minutes.
Open the valve and release all the steam completely.
Open the pot, remove the meat, carrots and onions, strain and keep(!!) the cooking fluids in another container.

***If you are not using a pressure cooker, cover the meat completely in water, and the cooking time will be 2-3 hours until meat is thoroughly cooked and soft enough to easily poke with a fork…***

Let meat cool completely.
Chop the onions and slice the carrots into rings.
In your now-empty pressure cooker, pour olive oil and sauté the onions until golden.

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Mix the cornstarch into your beef stock (cooking fluids) and add to your pressure cooker.

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Add the carrots, season with salt to taste, add the sugar and stir well.

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Slice the now-cool roast (the thinner the slices, the better they will absorb the sauce and its flavors).

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Add the slices of beef to the sauce.

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Close the lid, but leave the valve open.
Bring to a boil until steam comes out of the valve.
Close the valve and wait for steam to come out again.
Reduce to low heat and cook for about 1 hour.
Remove from heat and set aside for 5 minutes.
Open the valve and release all the steam completely.
Open the pot, add the chestnuts and stir.

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Serve with plain rice or garlic mashed potatoes.