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Pesach Beef Fillet


A taste of nostalgia and the good old days…


1. Heat oil in a wide, shallow pot. Add meat and sear on all sides. Pour the water or chicken soup over it and cook for 10 minutes. Add the onions and garlic and cook, covered, for two and a half hours, turning the meat over every half an hour.
2. Add honey, bay leaves, tomato paste, and spices. Cover and cook for 30 minutes, until the meat is very tender.
3. Let cool in the pot for one to two hours. Transfer to a bowl and pour the gravy over it (no need to strain). Refrigerate for about 12 hours. Slice before serving and reheat with the gravy.