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This recipe is so flavorful, and its presentation is really impressive. The best part is that it’s pretty simple to prepare! You may be tempted to buy ready-made sushi rice, but making it fresh will really make a difference.
1 2-pound roast (such as second-cut brisket, kalachel, or chuck)
1 cup Glicks Soy Sauce
1/2 cup honey
1/4 cup oil
4 cloves garlic, crushed, or 4 cubes Gefen Frozen Garlic
1 teaspoon dried ginger or 1 cube Gefen Frozen Crushed Ginger
1 teaspoon black pepper
2 cups short-grain (or sushi) rice, cooked according to package instructions and kept warm
1 tablespoon rice vinegar
1 tablespoon oil
1 teaspoon sugar
1 teaspoon salt
2 scallions, cleaned and thinly sliced at an angle
Place roast in a 9×13-inch pan or slow cooker.
In a medium bowl, whisk together soy sauce, honey, oil, garlic, ginger, and black pepper. Pour over meat. Cook covered at 250 degrees Fahrenheit in the oven. Check for your desired doneness using an internal thermometer (should take between one and a half to two hours). Allow to cool for a little while.
Shred meat by hand or using two forks until finely shredded.
Add sauce one cup at time until meat is wet but not too saucy. Keep warm until serving.
In a large bowl, mix warm rice with vinegar, oil, sugar, and salt.
In a pretty six-ounce cup, layer one-fourth cup rice, then one-fourth cup shredded beef. Sprinkle with scallions. Serve immediately.
Photo by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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Used the pulled beef recipe to serve on its own to make a change from my regular one, was very tasty! Will definitely make again
Thank you for you’re wonderful comments Atara 🙂 Loving it!