Styling by Renee Muller
Photography by Hudi Greenberger
I know it’s overdone, but I do make a lot of meat boards in real life. I find that it’s an easy way to put together bits and pieces (hi, leftovers) and end up with what feels like a tasting menu; a small quantity of a bunch of different items. In this case, I used sliced hard salami, baked beef fry brown sugar on top), and schnitzel. I will often add a more health-conscious option, like grilled chicken (see recipe on following page), but sometimes I add sliced chicken breast that’s left over from our Friday night seudah. I carefully remove the entire breast from the bone, making sure to keep the skin intact. Then I slice it, skin on, with a very sharp knife.
I also include London broil. If you’ve made any of my meat recipes, you’ve seen this method before. I sprinkle a heavy hand of kosher salt and a lot of fresh cracked black pepper on both sides of the meat. Then I smear in 4–5 cloves of minced garlic, a sprinkle of soy sauce, and about 1 tsp of coffee granules. Marinate it for up to two hours, on the counter, and then roast it in a 500°F (260°C) oven (or under a high broiler) for about 3–5 minutes on each side. Then I remove it from the oven, let the oven come down to 250°F (120°C), and continue to cook it for about 20 minutes. This method eliminates the gray band on the outside perimeter of the meat and gets you a medium-rare interior edge-to-edge, with a delicious crust from the sear. By the way, thecoffee helps a lot with the color and flavor in the crust, so it’s a great addition. Let it rest before you cut into it, or just wait till Shabbos morning to slice it.
TIP: You can slice the London Broil in advance if you want one less thing to do on Shabbos morning, but if you do, make sure to keep the slices of meat wrapped tightly so that it doesn’t oxidize and turn gray.
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