The Banquets of the Hebrews (Continued)

The finished dish of a hot pot roasted veal served with mushrooms.

 Veal Pot Roast served with Mushrooms and Gravy.

Veal Pot Roast - Susy's Recipe

Ingredients

1. 3 kg shoulder of veal- non-kosher meat

2 onions and 6 cloves garlic, peeled 

Vegetable oil, to seal the meat

1 celery stalk, chopped 

2 bay leaves

1 teaspoon white sugar

1 cup of water

Salt and white pepper

1tablespoon flour and 20 g butter for the gravy

Method

Seal the veal joint in hot oil, until all sides are brown

Using the same pot, brown the onion, garlic,  add in celery, cook until the celery softens

Place the meat over the celery/onion, garlic mixture, add in the bay leaves and water

Cook until simmer, turn it over, cover the pot, then place in the oven to pot roast.

Bake over medium heat 165 degrees C for about 2 hours

Take the pot out of the oven, keep in the pot until serving time.

To serve

Serve hot with mushrooms and gravy

Another dish from the Hebrews that is very popular if falafel.  It is chickpeas fritters, and sometimes it uses broad beans, and according to Claudia Roden, it is much better and more comfortable to cook.  The chickpeas fritter is very common in Israel.


The Recipe for Falafel
500 chickpeas, soak for overnight.  Drain, rinse
A bunch of flat parsley or coriander or a mixture of the two, finely chopped
8 spring onions, 1/4 teaspoon cayenne or chilli
2 teaspoons ground cumin
2 teaspoons ground coriander
6 garlic cloves, crushed
1 teaspoons baking powder
Vegetables oil for frying
Method
Put the chickpeas in a food processor, blend to a smooth paste.
Add salt, cayenne, cumin, coriander and garlic and baking powder
Continue to process until the paste is very soft and holds well together
Add the flat-leafed parsley and spring onions and blend very briefly, just enough
to mix them in.  Allow the paste to rest for 1 hour.
Heat about 2.5 cm of oil in a pan to medium hot.
Take small,walnut-sized lumps and make a round flat cake about 4 cm in diameter
Deep fry a few at a time.  It is easier if you put the little cakes on a plate and push
them in at the same time with a flexible spatula (there are too soft to be picked up)
Fry until golden brown, turning over once.
Lift out with a slotted spatula and drain on kitchen paper.
Serve with an Israeli salad and hot pitta bread.

The Cooking Process of Pot Roast Veal

Pan fry the meat to seal, all sides

Meat has sealed all sides

Onion, garlic, celery, water and bay 2 leaves 

Add and cook the onion, garlic, celery, bay leaves

and water until simmer

Cover the pot, put in the oven to pot roast for

approximately 2 hours in 165 degrees C

Cooked  pot roasted Veal

Sliced pot roasted veal,

Place on a plate with mushrooms, gravy and celery

to serve

The sauce to go with the dish

To cook the gravy, take the veal out.  Blend the juices until smooth

Add in 1 tablespoon plain flour, cook it to simmer.  Take it out from the heat

And add 20 g of butter, stir to thicken.

I am sure that the stuffed Veal by Claudia is an ideal dish to cook for this topic; however the pot roasted veal is close enough. Slow cooking is the way to go for the Jewish - Hebrew cooking.

I enjoy the Hebrew - Jewish cooking,  it is good for me to learn the historical background about the Banquets for the Hebrews.  I wish you all can enjoy it too and maybe if you are up to it you could do the recipes. Have Fun and Happy Cooking.

Until Next Post

Thanks For Stopping By

Susy