This is a classical “Russian” stew, called in Russian “Jarkoie” – quite simple to make and very tasty when served hot (fresh from the pot).
1 kg of meat to roast (In my case, I used the brisket)
3 tbsp olive oil
2 medium onions
3 garlic cloves
dried dates (*)
1/3 tbsp. brandy
1 sprig of rosemary
salt and pepper
* In my case, I have used the prepared chopped dried dates (they were sold in a pressed brick form in a vacuumed package, usually for making desserts). I’ve cut a small brick of approximately 2*8 centimeters. Instead you could use 10-15 dried dates, just peel them, remove the stone and either grind them in the blender with the brandy into a homogeneous mass, or just cut them into small pieces.
Cut the onion into small cubes. Cut the meat into larger cubes (approximately 2 cms). Peel the garlic clove, press them with the knife and then cut into small pieces.
Warm the oil in a heavy pot. Fry the onions until transparent. Gradually add the meat and fry the cubes on all sides. Add the garlic and fry until a typical fried garlic smell appears.Then add the dates and the brandy and bring to boiling. Add salt and pepper, put rosemary and simmer under closed lid on low heat for 2 hours (until the meat is tender).
In our case, the dish was served with fried potato wedges.
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