Beef shoulder with beets and potatoes
The inspiration for this dish came from Spanish-Jewish sofrito. In the original dish you deep-fry the potatoes and then add them to the meat or chicken.
The inspiration for this dish came from Spanish-Jewish sofrito. In the original dish you deep-fry the potatoes and then add them to the meat or chicken. In our case, and because we add beets, you can skip the frying. The cooking process should be started a day before the seder meal.
A chunk of beef shoulder (no. 5) weighing 2.5 kg.
2 carrots, peeled and cut into coarse chunks
1 whole peeled onion
2 celery stalks, coarsely cut
1 bay leaf
1 cup dry white wine
another large onion, halved and thinly sliced
6 potatoes, peeled and cut into thick slices
salt and black pepper
Heat oil in a large, deep skillet. Season the meat with salt and pepper and brown lightly in the oil. Add carrots, onion, celery and bay leaf, and fry for 5 minutes, while stirring. Add the white wine and cook until the wine evaporates almost entirely. Add boiling water to cover the meat by about two inches, bring to a boil, lower heat and cover the pot. Cook for two and a half hours. Make sure the meat is covered with liquid throughout the cooking process; if necessary, add hot water.
Remove the meat from the liquid, cool and refrigerate. Strain the cooking liquid through a fine strainer and refrigerate.
The following day cook the beets, unpeeled, until they soften. Strain, cool, peel and cut into quarters.
Remove meat from the refrigerator and cut into 2-cm. wide slices.
Heat oil in a large, deep pot and fry the onion slices until brown. Add the meat slices and season with salt and pepper. Arrange layers of potatoes and beets and pour the cooking liquids over them. If you don’t have enough liquid, add some water. Cook until it all softens, about 1 hour. Taste and adjust seasoning.