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-> Recipe Collection
Hooray
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Wed, May 16 2018, 9:22 pm
Really want to make some sort of fleishig gnocchi. Thinking maybe with pulled beef. Something along the lines of what they have at Mikes Bistro. Any ideas of a good saice/recipe? TIA
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here2chill
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Mon, Jun 03 2019, 2:07 pm
Bunping this up as I'm interested in sucha recipe. Tia!
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top mom
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Mon, Jun 03 2019, 2:08 pm
Sounds divine
Waiting along with you
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MiriFr
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Mon, Jun 03 2019, 2:10 pm
Sautee an onion with mushrooms and a crushed garlic clove. Add a tbsp or 2 of soy sauce. Add shredded pastrami for a few min. Mix with cooked gnocchi.
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dankbar
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Mon, Jun 03 2019, 2:40 pm
Ruchelle Honig has a pulled beef gnocchi recipe on kosher.com.
I would rather use the frozen gnocchi than the shelf stable. I tried with the one from shelf but it had a sour taste. Also maybe not too much sauce, mine overpowered the dish.
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here2chill
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Mon, Jun 03 2019, 8:27 pm
dankbar wrote: | Ruchelle Honig has a pulled beef gnocchi recipe on kosher.com.
I would rather use the frozen gnocchi than the shelf stable. I tried with the one from shelf but it had a sour taste. Also maybe not too much sauce, mine overpowered the dish. |
I also tried the shelf gnocchis and it had a terribly sour taste! Have you tried the frozen? Wondering whether frozen is better
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ally
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Mon, Jun 03 2019, 8:53 pm
I would make a ragout in red wine/tomato sauce.
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aprildiamond
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Mon, Jun 03 2019, 9:32 pm
check out kosher.com easy does it with esty wolbe
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yenny
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Tue, Jun 04 2019, 12:00 am
Sorry I don't have real amounts but I'll try. I work by taste and sight. Tweak according to your taste.
Big piece of meat (about 4-5pounds)
8 cloves garlic chopped
Oil
2 tablespoons mustard
Black pepper
1 tablespoon tomatoe paste
1 bay leaf
1 red onion sliced(optional)
4portobello mushrooms sliced(optional)
3 cups beef stock (or beef soup mix diluted in water)
1 cup dry red wine
1/2 cup barbecue sauce
1/4 cup soy sauce
Remove meat from fridge rinse and dry well.
Put meat into roaster pan. sprinkle liberally with kosher salt,black pepper, and oil. Massage well on both sides.
Let rest for 20 min.
Put oven on broil, sear both sides of meat until a crust forms. When done and still warm, smear mustard all over meat. Cover
Line a 9x13 or roaster pan depending on size of meat. (The more snug the better) with 2 pieces of parchment paper
Heat garlic in some oil until light brown, careful it shouldn't burn. Add onions, sauté a few minutes.
Add mushrooms continue sautéing until soft.
Add rest of ingredients, cook until it bubbles
Add mixture to pan.
Bake at 225 for 8hours or 275for 5 hours
When done remove meat from pan.
Divide meat, 1/3for gnocchi. The rest use for a separate meal.
Take the meat reserved for gnocchi and shred or cut into small pieces. Add it back into the sauce.
Cook gnocchi (I use the shelf type)according to instructions (do not over cook!)
Mix the gnocchi and beef mixture carefully.
It's hard writing a recipe that I do as I go along but this is sort of like it.
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dankbar
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Tue, Jun 04 2019, 9:06 am
I would think that the frozen type will taste better. Don't remember if I tried the frozen or not. I think New York Pasta & Chef Tzali have frozen plain without the crumbs.
I think it might have been sour, maybe the shelf one doesn't hold up as it's supposed to. It's a new item so maybe they're still trying or they add in some preservative to keep it fresh which gives off the sour taste
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observer
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Thu, Jun 06 2019, 10:52 am
The frozen one is much better than the shelf stable one. Dh and I did a taste test on both and it was unanimous!
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top mom
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Thu, Jun 06 2019, 1:09 pm
I only managed to find shelf stable gnocchi here ( Jerusalem)
Will try it tonight
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