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I had the pleasure of eating these at my friend Tova B.’s house on more than one occasion. This is a signature dish of hers, and she graciously shared the recipe (and some ingredients!) with me. You too can create this culinary masterpiece for your family and company to savor. Your house will be filled with the most tantalizing aroma!
2 pounds (910 grams) entrecote strips or flanken
2 pounds (910 grams) short ribs
1 and 1/2 full tablespoons Montreal steak seasoning
2 and 1/2 tablespoons instant coffee granules, such as Gefen Nescafe
1/3 cup + 2 and 1/2 tablespoons Haddar Brown Sugar, divided
up to 1 bottle dry red wine, such as Alfasi Cabernet Sauvignon, divided
1 and 1/3 –1 and 1/2 cups tomato dip (recipe below)
4 large, ripe red tomatoes, diced
3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
a few sprigs fresh parsley
1/4–1/2 teaspoon crushed red pepper
3 tablespoons freshly squeezed lemon juice
1/3 cup Gefen Olive Oil
Blend the tomatoes, garlic, parsley, crushed red pepper, and lemon juice. Once blended, add the olive oil and mix. The tomato dip can be made in advance and frozen.
Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).
Place entrecote strips or flanken and short ribs closely together in a low pan. This is important. Otherwise, the liquid evaporates quicker.
Mix the Montreal steak seasoning, coffee, and two and a half tablespoons brown sugar in a small bowl. Rub it into the meat. Pour two cups wine around the meat, three- quarters of the way up. Cover the pan with Gefen Parchment Paper, then seal well with aluminum foil.
Bake for two and a half hours.
Remove the pan from the oven. Smear tomato dip over the meat. Sprinkle with 1/3 cup brown sugar.
If the meat looks dry, pour more wine around it. (Don’t add water, because it can muddle the flavor.) Cover the pan and bake for an additional one and a half hours.
Remove from oven. Uncover to cool. Let the fat congeal (either at room temp or in the fridge) and dispose of it.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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