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Recipe by Efrat Libfroind

Pesach Beef Fillet

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Pesach Beef Fillet
Meat Meat
Easy Easy
12 Servings
Allergens

No Allergens specified

3 Hours
Diets
- Gluten Free - Low Carb - Paleo

A taste of nostalgia and the good old days…

Ingredients

Main ingredients

  • 4.4 pounds (2 kilos) shoulder roast (number 5)

  • 5 tablespoons nut oil

  • 5 cups chicken soup or boiling water

  • 3 onions, sliced into quarter rings

  • 10 garlic cloves, sliced

  • 3 tablespoons Manischewitz Honey

Directions

Prepare the Pesach Beef Fillet

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.

Recipe tags

beef beef fillet kosher for passover kosher for pesach passover main dishes Pesach pesach main dish
Pesach Beef Fillet

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Leah Freidman
Leah Freidman
3 years ago

Silver Tip Shoulder Roast HI,

Would this be same as using silver tip shoulder roast?

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So}mous
So}mous
Reply to  Leah Freidman
3 years ago

yes, any shoulder roast should work.

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