Tal and Alon Bar — the duo behind the hit Instagram food account talandalon — made a bold decision just over a year ago to leave their jobs and pursue a shared dream. They purchased Coffeeshop 51 in Tel Aviv and later opened D298 on Dizengoff Street. Alon joined us as a guest chef as part of the House Pot, where talented cooks and chefs share a treasured dish for lunch at Cafe Asif.
Alon prepared sofrito, a classic dish from Judeo-Spanish cuisine, made with simple ingredients — meat, potatoes, water, oil, and minimal seasoning. The dish’s name means “lightly fried,” referring to how the potatoes are cooked before they are added to the stew. Explaining why he chose the dish, Alon says: “Sofrito is probably the perfect distillation of a meat stew, providing rich flavor from just a few ingredients. Meat, fried potatoes, salt, and pepper — when combined correctly and cooked with patience — create the ultimate comfort food. It’s a regular dish in my repertoire.”
Ingredients
⅓ cup + 1L (4 ⅓ cups) vegetable or olive oil
1½ Kg (3.3lb) beef shoulder, cut into 4cm (1½-inch) cubes
1 tablespoon salt
2-3 tablespoons ground black pepper
4 cups water or chicken or beef stock
2 Kg (4.4lb) medium-sized red-skinned potatoes, quartered or cut into 4cm (1½-inch) cubes
Preparation
- Heat ⅓ cup of oil in a pot over medium-high heat.
- Sear the meat cubes in the hot oil until golden brown on all sides, turning several times, about 10 minutes. You may need to do this in 2 batches to avoid overcrowding the pot.
- Season generously with salt and pepper, then add enough water or stock to cover the meat halfway.
- Bring to a boil, then reduce the heat to low. Cover and cook until the meat is tender, about 3 hours.
- In a separate pot, heat the remaining oil in a pot for deep frying to 180C (350F). Add the cut potatoes and fry until golden. Using a slotted spoon, transfer the potatoes to the stew. At this point, the sauce should cover the meat halfway; add more liquid if necessary.
- Carefully stir the meat, sauce, and potatoes to combine.
- Cover and cook on low heat for 1½ hours more.
- Once the potatoes and meat are tender and the cooking liquid has reduced by about three-quarters, taste and adjust the seasoning.
- For a final browning, preheat the oven to 180°C (350°F). Place the pot, uncovered in the oven for 10-15 minutes.
