📝 About This Recipe
A cornerstone of Bukharan Jewish hospitality, Yakhni is a masterclass in the beauty of slow-simmered simplicity. This dish transforms a humble cut of beef into a melt-in-your-mouth delicacy through a gentle poaching process infused with aromatic root vegetables and spices. Traditionally prepared for the Shabbat table, it is served chilled and thinly sliced, offering a clean, savory profile that is both refreshing and deeply satisfying.
🥗 Ingredients
The Meat
- 3.5 pounds Beef Brisket or Chuck Roast (well-marbled, tied with butcher's twine)
The Poaching Aromatics
- 4-5 quarts Water (enough to fully submerge the meat)
- 2 large Yellow Onion (peeled and halved)
- 2 large Carrots (peeled and cut into chunks)
- 2 pieces Celery Stalks (cut into large segments)
- 6 pieces Garlic Cloves (smashed)
- 3 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (adjust to taste)
The Garnish and Dressing
- 1 large Red Onion (sliced into paper-thin half-moons)
- 1/4 cup White Vinegar (for macerating the onions)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Pomegranate Seeds (for a pop of color and acidity)
- 1 teaspoon Ground Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the beef under cold water and pat dry. If using a large brisket, tie it securely with butcher's twine to ensure it holds its shape during the long cooking process.
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2
Place the meat in a large, heavy-bottomed stockpot and cover with cold water by at least 2-3 inches. Bringing the water to a boil from cold helps extract impurities.
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3
Bring the pot to a gentle boil over medium-high heat. As it begins to boil, use a fine-mesh skimmer or spoon to remove the grey foam (scum) that rises to the surface. Continue skimming for 5-10 minutes until the water remains clear.
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4
Once the water is clear, add the halved yellow onions, carrots, celery, smashed garlic, bay leaves, peppercorns, and salt.
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5
Reduce the heat to the lowest possible setting. The liquid should barely tremble (a 'lazy' simmer). Cover the pot partially with a lid.
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6
Simmer the beef for 2.5 to 3 hours. The meat is ready when a fork can be inserted and removed with very little resistance, but the meat should not be falling apart.
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7
Turn off the heat and allow the meat to cool completely inside the poaching liquid. This is a crucial step; it keeps the meat incredibly moist and allows it to reabsorb the seasoned broth.
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8
Once cooled to room temperature, remove the meat from the liquid, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. Cold meat is much easier to slice thinly.
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9
While the meat chills, prepare the garnish. Toss the thinly sliced red onions with the white vinegar and a pinch of salt in a small bowl. Let them macerate for at least 30 minutes to mellow their bite.
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10
When ready to serve, remove the twine from the beef. Using a very sharp carving knife, slice the beef against the grain into 1/8-inch thick slices.
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11
Arrange the slices overlapping on a chilled platter. Drain the macerated onions and scatter them generously over the meat.
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12
Finish the dish by sprinkling with freshly cracked black pepper, chopped cilantro, and pomegranate seeds for a vibrant, professional presentation.
💡 Chef's Tips
Always use a cut with some connective tissue like brisket or chuck; lean cuts like round will become too dry. Never let the water reach a rolling boil after the initial skimming, as high heat toughens the muscle fibers. Cooling the meat in its own broth is the secret to the 'juicy' texture characteristic of authentic Bukharan Yakhni. Save the poaching liquid! Strain it and use it as a base for 'Shurpa' (soup) or to cook 'Plov' (pilaf). For the best presentation, use an electric carving knife if you have one to get perfectly uniform, thin slices.
🍽️ Serving Suggestions
Serve with hot, crusty Bukharan 'Non' (flatbread) to scoop up the onions and meat. Pair with a side of 'Achichuk' (a spicy tomato and onion salad) for added acidity. Offer a small bowl of hot mustard or horseradish on the side for those who enjoy a pungent kick. Accompany with a pot of hot green tea, which is the traditional beverage served throughout Central Asian meals. Serve as part of a 'Meze' platter alongside hummus, babaganoush, and pickled vegetables.