A dish worthy of a caterer, perfect for family celebrations or Shabbat!
Ingredients
Ingredients for the Roast:
A piece of roast weighing 1.5 kg
two bay leaves
salt, pepper
three cloves of garlic with the skin on
One onion with the skin on, cut in half
5 tablespoons of oil
Ingredients for Jerusalem potatoes and mushrooms
1 kg of Jerusalem potatoes
800g of fresh or canned mushrooms
5 cloves of garlic, salt, pepper
Mushroom marak powder
Preparing the Roast:
1 – Season your roast with the spices, and place it with a little oil in a pot and brown it on all sides.
2 – As soon as the aroma of the meat is noticeable and the meat has been browned on all sides, add water up to the level of the meat and let it cook until it is possible to easily pierce the meat with a fork.
3 – Keep the remaining broth from this meat for serving. In the meantime, place the cooked and tender meat in the refrigerator to slice later.
Preparation of the accompaniment:
In the remaining juice, add the potatoes, previously peeled and cut into 1 cm slices, and the mushrooms, let them cook, half an hour later add the chopped garlic, salt and pepper, and let it simmer again, then add the mushroom marak to thicken and at the end, the bouquet of chopped coriander garni.
As soon as the juice is thick, turn off and set aside.
Once the roast is cold, slice it into rounds and place it with the side dish and serve.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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