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2 and 1/2 pounds chuck kalechl (in 1 piece)
1 cup water
2 onions, sliced
2 cloves garlic, sliced
1/4 cup oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
3 tablespoons oil
Sear the meat in a wide pot.
Add water, vegetables, and seasonings. Cook over low heat for two to two and a half hours.
Remove meat from sauce. Cool thoroughly and slice.
Brown flour in oil. Add gravy and cook slowly until thickened. Add water for thinner consistency.
Place meat slices in sauce and cook over very low heat until thoroughly reheated.
Styling and Photography by Faigy Feldman
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