Wedding Roast of the Mountain Jews

"Zharkoy arsii," or wedding roast. This is the name of a hot dish that Mountain Jews living in the northern regions of Dagestan have prepared for their weddings since time immemorial. The meat in "Zharkoy arsii" turns out so juicy, aromatic, and delicious that it simply melts in your mouth, while the sweet prunes give the meat a distinctive piquancy. This dish can be prepared for a family lunch or as a festive treat.

Take a kilogram of beef tenderloin (but brisket is better!), cut it into large pieces measuring 8–10 cm, trim off the silverskin, and rinse under cool running water.

Place the meat in a pot and pour boiling water over it (the water should cover the meat completely). Leave the lid slightly ajar—this is important to let the steam escape. Bring the broth to a rolling boil over high heat. Skim off the foam that forms on the surface with a slotted spoon, then add peeled onion to the broth—one whole large onion or two medium ones. Reduce the heat and cook the meat until it is halfway done.

While the meat is cooking, prepare the sauce. Heat 3–4 tablespoons of vegetable oil in a large, deep frying pan or a heavy-bottomed pot. Reduce the heat to the lowest setting and add 1 tablespoon of tomato paste diluted in a cup of hot broth. Add salt to taste (and, if desired, a pinch of granulated sugar), stir, and cover. Do not add black pepper to the sauce, as it gives the sauce an unattractive color. After 5 minutes, add a handful of prunes rinsed in water, cover, reduce the heat, and let simmer gently for another 5–10 minutes. Then transfer the cooked prunes to a plate and set aside for the time being.

Place 8–10 peeled and rinsed medium potatoes in the sauce. Using a spoon, carefully pour the appetizing, bright red tomato sauce over each potato. If little liquid remains in the pan, you can add more, but the sauce should not cover the potatoes. Essentially, the potatoes cook in the steam released by the sauce—this is necessary so that they keep their shape and do not fall apart. Cover the pan and let everything simmer over medium heat for 15–20 minutes.

Arrange the partly cooked meat on top of the potatoes, and distribute the stewed prunes and remaining sauce evenly over it. Cover and let everything simmer over very low heat until done.

Once you have made sure that the meat and potatoes are thoroughly cooked, remove the finished dish from the heat.

Enjoy your meal!