With the advent of various kitchen appliances in houses, preparing a variety of dishes has become much easier. For example, you can safely 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 the aromatic gravy. In the end, let it take you quite a long time to cook, as a result, you will still get soulful food that will warm you in the cold winter. This article provides material on how to cook beef in Hebrew in a slow cooker, without putting a lot of effort.
Dish features
Before you start talking about Jewish beef recipes, you should first find out about the main features of this dish, which make it original and distinguishable from all the others. It's all about 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 tastes. Only onion and beef itself come first. Moreover, onions when cooking will need to add 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, beef in Hebrew refers to one of the dishes that once seemed to have been created specifically for the multicooker. As soon as you put all the ingredients in the bowl and download the program, you will practically not need a presence in the kitchen, so you can do your own thing. And since the set of ingredients is also minimal, the cost and effort in cooking will be minimal.
To prepare the dish you will need the following ingredients:
- 500 grams of chilled beef;
- 500 grams of onion;
- bay leaf, black pepper and salt as seasonings.
Meat selection
If you decide to cook stewed beef in Hebrew, the first thing you will need to buy the right piece of meat. Surprisingly, there is especially no need to try, because after heat treatment it will still turn out tender. So, if you wish, you can noticeably save 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 make beef in Hebrew, you will definitely need to follow the following simple sequence of actions. Only in this case can a good result be guaranteed.
- The chilled meat must be washed and dried with paper towels, and then cut into pieces. Their size is not very important, so they can be made quite large.
- Then, in a multicooker bowl, pour a small amount of vegetable oil to the bottom and turn on the "Frying" mode. Wait for the butter to heat, then fry the beef on it. You need to wait until they become bright - it will take about 15 minutes.
- While the meat is being prepared, you can start chopping the onions. It must first be cleaned, and then chopped in large half rings. As mentioned earlier, it should be as much as meat or even more, since it depends on it whether the beef has a special flavor and consistency.
- When the meat is fried, you need to add the onion, as well as salt, pepper and bay leaf to the multicooker bowl. After that you need to close the lid of the multicooker and set the mode "Extinguishing". The most optimal amount of time for cooking is 2 hours. As soon as the first one passes, it will be advisable to open the lid and mix everything, but even if you do not, then there will be no problems in the future.
- As soon as it comes out all the time, you can get the dish out of the multicooker and serve it. Beef will surely turn out to be very soft and tender, even if it was originally sinewy.
Hebrew Beef with Prunes
If you decide to add prunes to the classic recipe, then you will also have to add a number of seasonings. In the end, you get meat in a surprisingly sweet and sour sauce, which certainly will not be forgotten soon. To prepare it, you need to take:
- 800 grams of beef;
- 600 grams of onions;
- 140 grams of prunes;
- 100 grams of tomatoes in their own juice;
- 2 tablespoons of liquid honey;
- 2 cloves of garlic;
- 1 stick of cinnamon;
- 3 buds of cloves;
- 2 tablespoons of lemon juice;
- Bay leaf;
- 1 teaspoon of turmeric and cumin;
- salt and pepper.
Cooking method
To prepare this dish, first of all, you will need to pre-prepare all the necessary ingredients.
- The meat must first be washed, and then cut into pieces that will not exceed 3 centimeters in size. Onions and garlic are chopped into cubes. The prunes are thoroughly washed, and then, if necessary, cut in half (if large dried fruits are caught during the purchase). From canned tomatoes you need to remove the skin. You will also need to heat the water, and then cool it to the desired temperature.
- Now we proceed directly to cooking. At the bottom of the multicooker lay out a piece of butter and a small amount of sunflower. You need to enable the "Frying" mode, but you do not need to close the lid. Once the butter has melted, the meat is sent to the bowl for frying. You need to cook it until it changes its natural color.
- Then onion and garlic are added to the meat from above, after which the frying continues for some more time. This will take no more than 6 minutes. After this time, lemon juice, honey, all spices, tomatoes and prunes listed in the recipe are also added to the bowl. From above, you need to pour a little boiled water earlier. Then everything is thoroughly mixed and cooked in the "Frying" mode for about 6 more minutes. This time is needed so that the water boils a little and the gravy becomes thicker.
- After that, more water is added to the multicooker. She will need so much that she completely covered the meat. After that, you need to turn on the "Extinguishing" mode and cook for about half an hour. As soon as the time runs out, before serving, you need to hold the dish on the "Automatic heating" for about 40 more minutes. This temperature will be ideal for slow cooking on low heat.
Conclusion
Jewish beef is an unusually tasty and satisfying dish that will surely satisfy even brutal hunger. However, this is precisely what its main danger is - the end result, that is, the meat itself, is very fatty. So if you care about the figure, then it is often not recommended to use it, despite the fact that eating it, you definitely will not want to stop. Above, several Jewish beef recipes were shown step by step with photos that can be used to make food in a slow cooker. So if you take advantage of them, then a delicious dinner will be guaranteed.