Tunisian Pot Roast (Tsli)

Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.

Tunisian Pot Roast (Tsli)

Robert and Marie Haviv


  • 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


  • 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

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