{"id":938,"date":"2013-07-10T16:00:26","date_gmt":"2013-07-10T14:00:26","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=938"},"modified":"2020-04-04T11:31:09","modified_gmt":"2020-04-04T09:31:09","slug":"%d7%a6%d7%9c%d7%99-%d7%90%d7%94-%d7%9c%d7%94-%d7%a6%d7%93%d7%99%d7%a7-%d7%a6%d7%9c%d7%99-%d7%91%d7%a7%d7%a8-%d7%a2%d7%9d-%d7%92%d7%96%d7%a8-%d7%91%d7%a6%d7%9c-%d7%95%d7%a2%d7%a8%d7%9e%d7%95%d7%a0","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=938&lang=en","title":{"rendered":"Roast \u00e0 la Zadik (Roast Beef with Carrots, Onions and Chestnuts)"},"content":{"rendered":"

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.
\nThe 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.
\nI developed this sauce over the years – it has gone through multiple variations and changes until it reached its current (and for me, final) composition.<\/p>\n

\"2013-06-05<\/a><\/p>\n

Ingredients<\/h3>\n

1-1\u00bd kg. (2-3 pounds) beef shoulder roast
\n4 large carrots, peeled
\n2 large onions, peeled
\n2 tbsp. olive oil
\n2 bay leaves
\n3 all-spice berries
\n2 tbsp. cornstarch
\nsalt
\n2 packet peeled and cooked chestnuts
\n1-2 tbsp. Demerara sugar<\/p>\n

Preparation<\/h3>\n

Place the meat, onions, carrots, bay leaves and all-spice in a pressure cooker.
\nCover with water up to \u00be of the height of the meat.
\nClose the lid, but leave the valve open.
\nBring to a boil until steam comes out of the valve.
\nClose the valve and wait for steam to come out again.
\nReduce to low heat and cook for about 1\u00bc hours.
\nRemove from heat and set aside for 5 minutes.
\nOpen the valve and release all the steam completely.
\nOpen the pot, remove the meat, carrots and onions, strain and keep(!!) the cooking fluids in another container.<\/p>\n

***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…***<\/p>\n

Let meat cool completely.
\nChop the onions and slice the carrots into rings.
\nIn your now-empty pressure cooker, pour olive oil and saut\u00e9 the onions until golden.<\/p>\n

\"2013-06-04<\/a><\/p>\n

Mix the cornstarch into your beef stock (cooking fluids) and add to your pressure cooker.<\/p>\n

\"2013-06-04<\/a><\/p>\n

Add the carrots, season with salt to taste, add the sugar and stir well.<\/p>\n

\"2013-06-04<\/a><\/p>\n

Slice the now-cool roast (the thinner the slices, the better they will absorb the sauce and its flavors).<\/p>\n

\"2013-06-04<\/a><\/p>\n

Add the slices of beef to the sauce.<\/p>\n

\"2013-06-04<\/a><\/p>\n

Close the lid, but leave the valve open.
\nBring to a boil until steam comes out of the valve.
\nClose the valve and wait for steam to come out again.
\nReduce to low heat and cook for about 1 hour.
\nRemove from heat and set aside for 5 minutes.
\nOpen the valve and release all the steam completely.
\nOpen the pot, add the chestnuts and stir.<\/p>\n

\"2013-06-04<\/a><\/p>\n

Serve with plain rice or garlic mashed potatoes<\/a>.<\/p>\n

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