Boiled Beef with Quince and Pumpkin

Name: Boiled Beef with Quince and Pumpkin
Total time: 1 h 30 min
Yield: 6-8 servings
Cuisine: Jewish Cuisine
Ingredients: 400 g Beef Meat; 2 tbsp Clarified Butter or Ghee; 400 ml Water; 1-2 pcs Onion; 100 g Quince; 300 g Pumpkin; 20 ml Red Wine Vinegar; 20 g Sugar; 1 pcs Cinnamon; Salt

Boiled beef with quince and pumpkin - recipe with photo, Jewish cuisine

Cooking Time:
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe

Boiled beef with quince and pumpkin - a recipe for Jewish cuisine, quince and pumpkin go very well with beef and lamb.

Recipe Ingredients

Beef Meat 400 g

Clarified Butter or Ghee 2 tbsp

Water 400 ml

Onion 1-2 pcs

Quince 100 g

Pumpkin 300 g

Red Wine Vinegar 20 ml

Sugar 20 g

Cinnamon 1 pcs

Salt

Cooking Recipe

Beef, pumpkin and quince cut into cubes.

To cook a recipe of Jewish cuisine boiled beef with quince and pumpkin, wash the meat, remove the pellicle and cut into small pieces. Peel the pumpkin and cut into cubes or slices. Quince cut into 4 parts, remove the middle, and then cut in the same way with pumpkin.

Melt the butter in a frying pan and fry the cut pieces of meat on it until golden brown.

Peel the onion, cut into half rings, fry separately from the meat, and then transfer to the roaster with the beef.

Add quince and pumpkin to the meat, pour in water, vinegar, salt, sugar, cinnamon and put on a slow fire.

Beef with quince must be cooked for 2 hours, and then transferred to a serving plate and served hot to the table.

Jewish Cuisine

Main Dishes

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