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Ever since I got this recipe from my sister-in-law, I’ve been serving it at least one meal every Yom Tov. It never fails to impress.
6 club steaks
salt, to taste
pepper, to taste
1 and 1/2 tablespoons oil, divided
10 cloves garlic, crushed or 10 cubes Gefen Frozen Garlic
1 and 1/2 cups chicken stock, such as Manischewitz
1/4 teaspoon red pepper flakes
1/4 cup soy sauce
2 tablespoons Haddar Brown Sugar
2 tablespoons Gefen Cornstarch, diluted in 1 tablespoon water
4 large parsnips, cut into 1-inch cubes
1 small carrot, sliced into 1/2-inch slices
1 tablespoon kosher salt, plus more as necessary
1 tablespoon Gefen Olive Oil
1 bunch scallions, washed and chopped
Preheat oven to 350 degrees Fahrenheit.
Sprinkle steaks with salt and pepper.
Heat a large skillet with 1/2 tablespoon oil.
Sear meat in batches for three minutes per side.
Remove from pan and place in a 9×13-inch pan.
Add one tablespoon oil and deglaze pan. Add garlic and sauté until fragrant, about one minute. Add rest of ingredients and let simmer until it thickens slightly.
Pour sauce over meat.
Cover pan first with Gefen Parchment Paper and then with aluminum foil.
Bake for three hours.
Meanwhile, prepare parsnip puree.
In a medium-sized saucepan, add parsnip and carrots. Add kosher salt and water to cover. Bring to a boil.
Lower heat and let simmer for 20 minutes, until parsnips and carrot are fork-tender.
Drain water, add olive oil and blend with an immersion blender until smooth. Add more salt if needed.
Add in scallions before serving.
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Prep by Chumy Berger.
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