Source : Israel Aharoni (with some changes by me) Serves : That depends on the number of slices you put in and the size of your oven pan - this recipe is calculated for 10-12 slices which in my family are enough for about 9-10 fressers (they are big eaters). 1. Brown meat in oil in a large skillet. If making a lot do it in batches. Remove from heat and place on a tray. Do not clean skillet. 2. In the same skillet (that contains oil + meat juices) saute in order onions, garlic, celery and carrots. Finally add tomatoes and 1/2 bottle wine. Saute for about 15 mins. 3. Add seasonings and bay leaves, saute for a few more minutes. It does not have to be thick at this point. 4. Put half mixture in large oven pan. Arrange meat on mixture. Pour on top the rest of the mixture. Cover with aluminum foil. Place in pre-heated (medium) oven. Bake for about 11/2 to 2 hours. About 1 hour before end, add peeled potatoes. Check during baking, and add fluids if neccecary (the best choice is wine, however broth can be substituted). 5. Remove. If neccecary, place in oven for 15 mins without foil to brown. Meat should be very very tender. Dish can at this stage be cooled and kept at refrigerator for 24 hrs, or kept on a warm plate, or served. Best not to freeze prepared dish (loses flavor). 6. Before serving, remove bay leaves. Arrange on tray with vegteables and potatoes around. Garnish with chopped parsley and orange grate (exclude orange grate if intended for children). Posted to JEWISH-FOOD digest by "???? ????ODh"
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|Serving Size: 1 Serving (3791g)|
|Recipe Makes: 1|
|Calories from Fat: 39 (1%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 845.5mg||29 %|
|Potassium 12153.3mg||320 %|
|Total Carbohydrate 467.9g||138 %|
|Dietary Fiber 65.9g||264 %|
|Sugars, other 402g|
|Protein 55.5g||79 %|
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Calories per serving: 2608
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