As with Eyal Shani: This is how we made the perfect roast beef for Saturday

Roast beef, an integral part of the weekend menu in many homes – embodies the change that has moved the entire Israeli cuisine in recent decades. A modern, subtle incarnation of grilled meat cooked to a bitter finish in a thick, watery mushroom sauce kibbutz dining room style, which now comes with a premium slicer and medium roast, almost smooth, glazed with olive oil. Local, of course local.

“Change began in the 1990s, with the discovery of home-cooked beef in the country, especially sirloin. Jamie Oliver has revealed the recipe himself to us in his cookbooks., which is served at Brothers Restaurant and as a specialty at Chef Doc and a local translation restaurant.

‘When I was a teenager, when I first started cooking, roasting was my specialty – roast sirloin and red in the middle, European like Oliver. Today I go in local directions – Roast brings a slice of herbs and herbs from here like sage, hyssop, miniature olive oil and roasted onion powder. Onion slices roasted in the oven, and baked until charred and ground, giving the slice a smoky taste.

Young Chef Aviad Peled and partner Uri Steinberg are amazing at preparing great food and in a personal interpretation in a wild bistro. Among the dishes in the restaurant – rust which is a twist on the Italian classic Vitello tonato (veal with tuna sauce). “We are fond of grilling, especially charcoal grilling as vigorously as possible,” Peled says. For us, roasting works best with steaks, which are a fairly thin and fat-free portion, as if without much flavor – which makes for a big smoke here.

Roast Beef at a Brie Restaurant / Photo: Dan Auerbach

“Roast it for a short time on a terrible heat, with distilled butter that tolerates the temperature and does not burn, and season it like a steak with salt and pepper. To the slices add the tuna sauce, with roasted hot peppers and with onions and tomatoes.”
Barbecue on a charcoal grill can be replaced in a frying pan (“or in the oven”, Peled sighs) and butter – in olive oil. By the way the sauce – then. Chefs buy meat at the butcher shop in Carmel Market.

For the weekend: roast beef recipes with a local twist.

Roast beef fillet and tonito sauce

1 kg fillet, resting for 1 hour on the counter before preparing
100 grams of distilled butter or olive oil, preferably of the Korinaki variety
Salt and ground black pepper

For the tuna sauce:
250 gm tuna in olive oil – with oil
1 roasted hot green pepper
2 pieces anchovies
2 tablespoons fine mustard
2 tablespoons sniper
Half lemon juice
Half a teaspoon of Tabasco
pinch of black pepper

To serve:
Coarsely chopped shallot
Mustard – to taste
1 juiced tomato

to equip:
Heat a frying pan to maximum temperature (if roasting in the oven – let it warm for at least half an hour before serving).
Spread generously with butter or olive oil, and transfer to a tray or tray. Flip after 3-4 minutes, when the slice comes off the grate easily and the casing is well seared.
Roast in this way on all four sides. Transfer it to a cutting board and let it rest for half an hour to an hour before serving.
Meanwhile, make Tonanto sauce: Grind all ingredients in a stick blender until smooth.

Dr. Shetel Assaf

Dr. Shetel Assaf

Serve with chutney or mustard on the side and press tomato on top.

Garnish of roast beef in a small red wine

Recipe From Eyal Shani, One Of The Fathers Of Local Cuisine – This roast beef has become a staple and a poster at his restaurants around the world. Here the slice is soaked in red wine which, if prepared at the upcoming Passover, can be substituted in mustard wine as well.

Ingredients for 6 servings:
1.2-1.5 kg of Entrecote at room temperature
1/8 cup olive oil
One bottle of young red wine
Coarse salt and black pepper – to taste

to equip:
Pour the wine into a large, deep bowl and add the whole piece of meat so that it is completely covered with the liquid and covered with plastic wrap. Soak at room temperature for 4 hours, and transfer to the refrigerator for another 12 hours.
Remove from the refrigerator, drain, wipe and dry (the remaining cooking space can be reduced until a thick sauce is obtained). Grease with olive oil, add salt and pepper, transfer to a wire rack and place in the center of an oven preheated to 160 degrees.
Arrange on the floor of the oven a tray to store the liquids that the slide will release. Roast for 30 minutes and increase the heat to 190 degrees. Roast for another 15 minutes and let the piece turn golden.
Remove the slice from the oven and leave it on a cutting board for at least 7 minutes. Cut it into slices and serve garnished with olive oil.

Chittle with roasted onions and miso

Recipe from Assaf Restaurant, Doctor Brothers

1 kg aged chittle slice, cleaned of oil and say
1 onion, cut into 1/2 cm thick rings
For dressing:
8 tablespoons miso – in the restaurant they use chickpea miso (available at the brothers grocery store), you can also use white miso
2 tablespoons of red yeast
2 tablespoons of grape molasses (molasses)

to equip:
Heat all dressing ingredients in a small saucepan for 5 minutes, while stirring. Spread the slide and let the marinade soak for two hours.
Preheat the oven over high heat and burn the onion rings until completely charred. Grind in a spice grinder or magimix and set aside.
Meanwhile, grease a heavy iron skillet and grill the meat well on all sides.
Reduce the hot oven to 180 degrees. Transfer the fillet inside and roast for 12-15 minutes, until medium done

Chittle with roasted onions and miso.  It just looks burnt out / Photo: Roy Yerushalmi

Chittle with roasted onions and miso. It just looks burnt out / Photo: Roy Yerushalmi

Sprinkle burnt onion powder over the slice and serve with chimichurri – prepared in-house with local garden herbs (available at the brothers’ grocery store)

Beside meat, chimichurri sauce

Recipe from Roy Yerushalmi

The name of Argentina’s national meat dipping is likely to have its origin in the Basque language, as the melody suggests, as well as the fact that there is an almost identical word in this language, which means mesh-mashed. The first documentation of the dish can be found in the 19th century, a period when immigrants from the northeastern region of Spain can actually be found throughout Argentina. Although in Israel it is customary to find chimichurri with cilantro and even with basil, in Argentina the recipe includes only parsley and oregano.
Note: For the purpose of preparing the recipe, it is recommended to use and grind all the ingredients in a food processor. Investors, romantics and suckers are welcome to chop leaves by hand – or into the crater and leaves of the volcano. If you do – finely chop the parsley, mash the garlic and mix with the rest of the ingredients.

Homemade chimichurri sauce / Photo: Shutterstock

Homemade chimichurri sauce / Photo: Shutterstock

Ingredients for a 300ml bowl (good, medium):
1/4 cup parsley leaves
3 tablespoons red wine vinegar
4 garlic cloves
2 tablespoons oregano – preferably fresh and possibly dried
Salt and coarsely ground pepper – generously to taste
1/2 cup oil – neutral oil or gourmet olive oil
1 teaspoon hot pepper sauce
1/2 jumbo, finely chopped – optional

to equip:
Transfer all ingredients except Gamba to a food processor. Grind the pulses until a coarse and uneven Marx spread is obtained. It is neither puree nor puree. Add Gamba and stir. Transfer it to a jar. Served with meat. Store it, if left, in the refrigerator.

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