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This meal combines several of the seven species in a savory, upscale dining experience. Follow up with Pecan Fig Mini-Tarts for dessert.
4 and 1/2 pounds beef cheek meat
1 teaspoon red pepper flakes
1 teaspoon dried parsley
freshly ground Gefen Pepper
6 tablespoons olive oil, divided
2 onions, sliced into half-moons
3 carrots, sliced into rounds
3 celery stalks, sliced
1 large red pepper, diced
3/4 cup whole Gefen Olives
3/4 cup pitted dates
1 and 1/2 cups beef stock
3 tablespoons brown sugar
3 tablespoons Tuscanini Tomato Paste
3 tablespoons oil
1 medium onion, diced
2 garlic cloves, minced
2 cups Glicks Pearl Barley
1 teaspoon salt
1 teaspoon pepper
7 cups Manischewitz Chicken Broth
Season the cheek meat with red pepper, parsley, salt, and pepper.
Drizzle two tablespoons olive oil over meat and rub it with the seasoning. Let cheek meat rest at room temperature for 30 minutes to one hour.
Place a large skillet over high heat. Place cheek meat into hot skillet and brown the meat for four minutes, flipping every minute. Remove from pan and set aside.
Lower heat to medium-high. Add remaining olive oil to the pan. Add onion, carrots, celery, and pepper. Sauté for five to 10 minutes, scraping up the bits of meat from the pan.
Add meat, olives, dates, beef stock, brown sugar, and tomato paste. Add water to cover meat and bring to a boil. Cover. Lower heat and simmer for six hours, turning the meat every two hours.
Carefully remove cheek meat and place onto a cutting board. Let rest for 30 minutes before serving. Plate and spoon sauce over meat.
Preheat the oven to 350 degrees Fahrenheit.
Heat oil in a large skillet over medium-high heat. Add onion and garlic, and sauté until soft and fragrant.
Add barley and cook, mixing continuously, until barley is golden, approximately three minutes. Add salt and pepper.
Remove barley from heat and pour into a nine- by 13-inch baking pan.
Pour chicken broth over barley. Bake uncovered for 60 to 90 minutes, until all the liquid is absorbed. Serve hot.
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