Holiday In: The main event

Wondering what to make for this year’s holiday dinner? These recipes from Tnuva’s Adom Adom meat brand may just be the answer.

By JERUSALEM POST STAFF
September 12, 2011 09:11
3 minute read.
Rump roast in wine

beef 311. (photo credit: MCT)

Planning menus for the upcoming High Holy Days can be confusing and time-consuming. If you’re debating between tried-and-tested menus from past years and new ideas that may not go down well with some of the guests, Adom Adom offers recipes that are different but not too bizarre.

BEEF AND GREEN BEAN SALAD
Serves 4
✔ 400 gr. No. 19 cut beef (in Israel it’s called Weisbraten)
✔ Olive oil
✔ Kosher salt
✔ Coarsely ground black pepper For the salad:
✔ 400 gr. green beans
✔ 3⁄4 cup cherry tomatoes
✔ Zest of 1 lemon
✔ 100 gr. halved almonds
✔ 1 bunch arugula
✔ 4 Tbsp. olive oil
✔ Salt and pepper to taste Slice the meat as thin as you can and flatten, using a meat mallet. Brush the meat with oil on the top side and season with salt and pepper.

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Place all salad ingredients in a bowl, season and arrange on serving plates. Heat a steak grill pan and brush with oil. Quickly sear the meat on both sides. Turn as soon as color changes and remove after no more than 20 seconds. Place meat slices over salad and serve immediately.

Note: Prepare salad on the plates in advance, as the meat must be served as soon as it is ready.

RUMP ROAST IN RED WINE
Serves 6 to 8
✔ 11⁄2 kg. short loin
✔ Canola oil
✔ Salt and pepper
✔ Thyme For the mushrooms:
✔ 11⁄2 Tbsp. olive oil
✔ 1 clove garlic, sliced
✔ 1 basket champignon mushrooms, quartered
✔ 1 basket Portobello or wood mushrooms, quartered
✔ 2 sprigs thyme
✔ Salt and pepper
✔ 100 gr. pickled pearl onions
✔ 1 cup meat juices Heat oven to 200º. Rub the meat with canola oil and season with salt and pepper.

Sear meat on all sides and place in a baking dish over the thyme. Bake for 50 minutes for medium; bake longer if you want the meat well done. Remove meat from oven and let it rest at least 20 minutes.

Meanwhile heat oil in a skillet, add garlic and mushrooms. Cook quickly over high heat. Season and add roasting juices, thyme and onions.

Slice the meat and spoon mushrooms and juices over it.

CHUCK STEW WITH PRUNES (Pictured)
✔ 1 kg. chuck cut into 4x4 cubes
✔ Kosher salt and coarsely ground pepper
✔ 2 large carrots
✔ 1 leek, white part only, cut into 2-cm. slices
✔ 2 onions, coarsely chopped
✔ 1 celery root, peeled and sliced
✔ 2 parsley roots, peeled and sliced
✔ 1 clove garlic, peeled and halved or 3 heads green garlic
✔ 2 ripe, firm tomatoes, quartered
✔ 5 sprigs rosemary
✔ 5 sprigs sage
✔ 2 Tbsp. plum jam
✔ 1 cup red wine
✔ 8 prunes, pitted
✔ 2 cups meat consomme
✔ 8 pieces of mini kabanos (optional) Heat oven to 150º. Season meat and transfer to a deep baking dish or roasting pan. Add the rest of the ingredients and mix well. Cover with foil and bake in the oven for 31⁄2 hours.

Transfer into a pot with water, bring to a boil and lower heat. Cook a few more minutes until gravy thickens.

Adjust seasoning and garnish with fresh herbs.

Recipes courtesy of Adom Adom. Photographs courtesy of Daniel Layla.


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