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Forum
-> Recipe Collection
-> Shabbos and Supper menus
Rappel
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 Wed, Mar 25 2020, 10:04 am
I have lamb neck sliced crosswise into steaks in the freezer. I want to make a special dinner for DH and me tomorrow. I also have a jar of silan I want to finish before pesach.
I don't make red meat often, and lamb almost never. I know meat and silan go like bread and butter, but how do I make it into that yummy soft meat in sticky sauce that I'm imagining in my head? I'm worried I'll just burn it
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heidi
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Wed, Mar 25 2020, 10:09 am
Make a paste with garlic, olive oil, salt, rosemary, dry red wine and silan.
Rub on and let marinate.
Cook covered on a low temperature
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Rappel
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Wed, Mar 25 2020, 2:00 pm
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Thanks! How low would you cook it?
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estreya
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Wed, Mar 25 2020, 3:22 pm
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You can do it in crockpot on low, if you have one.
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