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24 to 26 ounces prime rib
1 teaspoon ground fennel
2 teaspoons salt
2 teaspoons pepper
1 onion worth of mirepoix
2 to 5 pounds beef or veal bones
1 tomato
1/2 head garlic
1 bunch of bouquet garni
2 Yukon potatoes
1/4 cup soy milk
1/4 pound margarine
1 white onion
olive oil
margarine
4 carrots
1 teaspoon coriander
1/8 cup Gefen Honey
1 teaspoon olive oil
salt, to taste
pepper, to taste
vegan feta
Herzog Special Reserve Alexander Valley Cabernet Sauvignon
Butcher your steaks or order them from the butcher, about 10-to-12-ounce prime rib. NOTE: Remember if you get bones you can use them for the next step.
Mix ground fennel, salt and pepper together to season your steak.
To a stockpot, add mirepoix, garlic, tomato, bouquet garni, enough water to cover everything, and beef bones (or veal bones).
Cut all veggies into two-bite pieces. Roast everything off on a pan on the oven about 350 degrees Fahrenheit for about one hour.
Add everything to a large pot, cover with water and let simmer overnight (do not boil).
After this, strain through a fine sieve in a new pot and cook until reduced by 90%.
Slice in half (remember to keep them the same thickness). Boil until tender. Pull from water and mash them up with soy milk and margarine.
Julienne and caramelize onion. NOTE: Remember to use a low temperature on the stove. Keep moving the onions in the pan until golden deep brown. When onions are done, mix with the mashed potato. Do not add the feta until just before serving the dish.
Peel and slice carrots (remember to make them the same thickness). Toss them in a bowl with olive oil, honey, coriander, salt, and pepper.
Roast them at 350 degrees Fahrenheit until tender.
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