Galyah / Persian Passover Meat
"Tastes much better than it sounds, worth the trouble"
Ingredients
- 5 lbs. book roast Top blade chuck meat (M.D.)
- 3 lbs. beef fat ground
- 3 Onion large, quartered
- Kosher Salt A lot of...
Instructions
- Cut meat into large chunks about 5 inches. Make sure to trim all fat and gristle.
- Wash and place in large colander. Cover each piece liberally with kosher salt and let stand in refrigerator at least overnight.
- The next day, place ground fat with onions in large pot and cook over medium heat until all fat is liquefied and golden brown.
- Cool and strain
- Take salted meat from refrigerator and wash off all salt with cold water. Place into large pot and let cook for 1 hour, mixing frequently.
- Pour fat over meat and let boil until meat is golden brown - approximately 1 hour.
- Place meat in glass jar and pour fat to cover. Stays well preserved in fat for many months in refrigerator.