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2 large onions, sliced
3 tablespoons oil
1/2 teaspoon paprika
1/4 teaspoon white pepper
4 pounds end steak
8–10 cloves garlic, sliced
Sautè oil in oil until transparent. Add paprika and pepper.
Adjust heat to lowest point and place meat and garlic into pot. Cook covered for two hours.
Turn meat and cook additional two hours or until tender.
Chill thoroughly before slicing. Reheat slices in sauce or serve cold.
Styling and Photography by Miriam Greenzweig
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End Steak? Would you know an equivalent to end steak? I haven’t ever seen or heard of this.
In this recipe you can use chuck or brisket.
London broil? Could the recipe be made with a london broil??
Sorry Chantal. That would not be a good choice of meat to use. London Broil is a very moody meat.