Killer minute steak

Don’t be fooled by the name, this steak will not, under any circumstances be done in minutes.  For this meat to be tender and delicious, you will need patience in an extreme kind of way. It can be done in around 2 hours or so, but if you want melt in your mouth meat, which hardly needs to be chewed, I’d say let it cook, till it can cook no more! This recipe is entirely my mom’s, and her mom and now me. I made for Passover and my husband and his cousin and his wife loved it. It has almost no ingredients and only needs time. This is what you’ll need:

8 to 10 slices of kosher minute steak

3-4 cloves crushed garlic
1 tbsp Dijon mustard

A few fronds of saffron that you have steeped in warm water (about 2 cups)

Salt

Chopped parsley (1 handful)

Oil

In a large pot, heat the oil, then slather the meat with mustard and brown the meat on both sides for about 2 to 3 minutes each side, then place the meat slices back in the pan, add the garlic, saffron infused water, parsley, salt and bring to a boil, then lower to a simmer and let it cook, covered for the first couple of hours, make sure to baste the meat then uncover and let simmer till the sauce has reduced to almost nothing and the meat changes color and pulls apart easily with a fork.  You can serve with Intria, rice, potatoes...whatever you like.

Enjoy!