- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Medium
6 Servings
Allergens 
No Allergens specified
4 Hours
Diets
No Diets specified
Submitted by Rebecca Ashkenazi
One holiday by my mother in law she made this dish and I was sold! It is an amazing blend of these three foods and everyone enjoys it! I loved it so much I made it by my parents, where my whole family thought it was delicious and they added it to their menu as a Yom Tov staple. It’s definitely a one of a kind and unique dish and worth the time it takes!
1 cup sugar
2 lbs carrots, sliced thinly on a slant
1 large, sliced onion
1 and 1/2 lbs. cubed minute steak
1 tbsp. oil
1 cup white rice
Salt
Pepper
Place the carrots and sugar in a medium sized pot. Leave on medium heat for around 2 hours. At that point your carrots should be caramelized and there should be no liquefied sugar left.
Stir constantly to prevent burning.
As you’re cooking the carrots, take out another medium pot for the meat. Begin by sautéing the onion in the oil.
When done, add the minute steaks along with a dash of salt and pepper. Add water. Bring the water in the pot to a boil before lowering the heat. Allow to cook for approximately three hours, until the meat is very soft.
Watch the pot carefully to make sure that the water doesn’t run out. If it seems to be getting low, add more as needed.
Next, take out a Pyrex and line it with parchment paper (or spray well with Pam). Spread the caramelized carrots evenly across the bottom and press down.
Then, take the cubed meat without the juice and spread them on top of the carrots. Tamp the two layers down with the back of a spoon to ensure that they’re properly pressed together.
Set aside 1 cup of the juice from the cooked meat.
Take out a third pot and pour in the cup of juice that you’ve saved from the meat, along with an additional cup of water and some salt and pepper
Add your rice to the broth and bring to a boil. Cover the pot and lower the heat for around 25 minutes, at which point your rice should be cooked.
When the rice is complete, spread it over the meat in your Pyrex. Once again, firmly press down with a spoon to ensure that the three components are well-packed into place.
When you’re ready to serve, turn the Pyrex over so that the carrots are on top, the meat is in middle, and the rice is on bottom.
Enjoy!
How Would You
Rate this recipe?
Please log in to rate
Reviews