Oh dear. I meant to post this on Friday or Saturday. Well, it is Monday and you can read about this delicious dish and think about the coming weekend. ‘Cause this dish takes some time.

That beef is not cooked. It is marinated in the fridge for a couple of hours in olive oil and red wine vinegar. And then it has to come to room temperature. It is certainly not fast food. It surely is fascinating food.

This beef idea comes from Tel Aviv by Jigal Krant. Jigal notes that eating kosher beef means you do NOT take any meat from the hindquarter of the animal. In the beef shoulder, though, there is a very small and tender section of meat that observant Jews consume with relish.

Look at how incredibly beautiful this dish is. You want to dip into the page and cozily lift a slice into your mouth. Time to visit your butcher and sample some shoulder tender.


Kosher Beef Tagliata

Yield: serves 4

Ingredients:

  • 1 tablespoon za’atar
  • 1 pound 2 ounces shoulder tender (beef shoulder petite tender)
  • 3 fluid ounces extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon sea salt flakes ( optional
  • 1 ¼ cups cherry tomatoes, halved
  • 10 oregano sprigs

Preparation:

Rub the za’atar into the meat and set aside.

Whisk the olive oil, vinegar, chili flakes and salt, if using, together in a large bowl until emulsified. (Do not add salt to kosher meat, which will already have been salted by the butcher.) Cut the meat into thin slices. Flatten each a little by bashing it with the palm of your hand.

Add the beef slices, tomatoes and the leaves from 8 sprigs of oregano to the bowl of vinaigrette. Cover and marinate in the refrigerator for at least 2 hours. At least an hour before serving, remove the bowl from the refrigerator to allow the meat time to come up to room temperature. Taste and season with more salt if necessary.

To serve, arrange the beef slices onto a platter and spoon over the tomatoes and the rest of the vinaigrette marinade from the bowl. Garnish with the reserved oregano leaves. Serve with a fruity red or rose wine.

Source: Tel Aviv by Jigal Krant [Smith Street Books, 2019]