Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.
Tunisian Pot Roast (Tsli)
Ingredients
- 2 kg more or less Beef Shoulder without bone Robert buys "Cut 6" in Israel
- Salt and Pepper
- 1 tablespoon Mustard
- 4-5 garlic cloves crushed
- 1 cup boiling water
Instructions
- Tie meat
- Mix salt, pepper, mustard and garlic
- Cover meat
- Leave for at least 30 minutes
- Fry in oil in casserole dish until brown (~15 min)
- Add boiling water to meat
- Cook for 1 hour on medium heat
- Cool
- Remove excess fat from liquid
- Slice
- Return to oven to warm
- Serve on a small platter with juices