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Paskovich Neck of Beef Casserole with Pickled Lemon
Kashrut of the recipe: Meaty
Recipe recommended for : 8 portions






The method of cooking that is recommended for Beef Neck:
Casseroles, chopping, cutlets, cholent



Ingredients:

2.5 kg. Paskovich Neck of Beef, cut into cubes

2 large onions, cut into quarters

peeled parsley root

2 peeled beetroots, cut into quarters

1 head of celery, cleaned and cut into quarters

2 dried Persian lemons

salt, black pepper

Bay leaves

Beef marrow bone



Method of preparation:

1. Season the meat with salt and pepper.

2. Heat an iron pot and fry the onion with a small amount of oil.

3. Add the meat and brown it.

4. Add the vegetables and the pickled lemons and cook for 15 minutes.

5. Cover the meat with water and bring it to a boil.

6. Lower the heat and continue to cook for two and a half hours. During that   time add water if necessary.

7. Wine can be substituted for some of the water.

 


Serving suggestion:

Serve with fresh white bread.



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