Monday, March 23, 2009

Esek-fleisch Recipe

We're talking meat balls. The most flavorful, delectable meat balls.

1 large onion, finely grated
1.5 lbs. chopped meat (like you might use for hamburgers)
1 cup sugar
1/8 tsp. sweet & sour salt
water (enough to cover the meat, once in the pot)

Boil water, then add the grated onion, sugar, and sweet & sour salt.
Loosely pack the meat into meatballs, then drop them into the boiling mixture. At this point make sure the meat is totally covered by water. If there's insufficient, add more. Stir.
Bring the mixture to a boil, then lower heat to lowest or almost lowest setting. Cover pot, and let cook about 80 minutes. Stir regularly.
Place covered pot in refrigerator over night.
Before eating, skim off fat from the top with a spoon or spatula, then reheat.

Notes: Eat over egg noodles, challah, or just in a dish. Make sure the liquid does not go to waste, by pouring it over noodles as a light sauce, or soaking it up with challah. Honestly, the liquid may be the best part.

This recipe receives my Asparagus Soup seal of Sustainability (but you still have to use local onions, organic sugar, and local, grass-finished beef).


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