John Myers
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Meat: Beef Brisket Canadian Bedouin Greek
The perfect meat: beef brisket canadian bedouin greek recipe with a picture and simple step-by-step instructions.
marinate the meat
- 1 kg Brisket
- 4 tablespoon Metaxa 5 *
- 5 tablespoon Extra virgin olive oil
- 3 tablespoon Maple syrup
- 1 piece Fresh onion
- 2 piece Garlic cloves chopped
- 0,5 teaspoon Ground cardamom
- 1 teaspoon Peppercorns white and black
- 6 piece Allspice grains
- 6 piece Juniper berries
- 2 piece Bay leaves
- 0,5 piece Vanilla pod
the fry
- 1 piece Fresh onion
- 1 bunch Soup greens fresh
- 10 piece Pitted dates
- 10 piece Flour
- 100 ml Cream
- Salt and pepper
- Fat for frying
36 Stunden vorher – das Fleisch marinieren
- Peel and chop the onion and garlic. Mash the allspice, peppercorns and juniper berries with the back of a knife.
- In a bowl, mix all the ingredients together to make a marinade.
- Put half of the marinade in a plastic box and bed the meat on it. Cover with the second half of the marinade, seal and let rest in the refrigerator for 36 hours. Every now and then turn the can over. Of course you can also use a freezer bag.
the fry
- Remove the meat from the Mariande, strip off the onions and grains and flour them. Clean / peel and chop the onion and soup greens.
- Heat the fat in a pan and sear the floured meat on both sides.
- Add the sliced soup greens and the onion and brown a little while stirring. Dilute the marinade and use it to deglaze the vegetables.
- Cut the dates into small pieces and add to the meat. Now cover this and let it simmer in an oven at approx. 200 degrees for approx. 1.5 hours.
- Take the meat out of the pan, cut into slices and keep warm.
- Pass the stock with vegetables and dates through a sieve, remove the vanilla pod, bring to the boil and mix with the cream and a dash of Metaxa *. Season to taste with salt and pepper.
- Serve on preheated plates with potato and nut balls or another side dish.
- * The wrong bottle accidentally sneaked into the picture. ;-)))))
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