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Veal simmered in a tomato-and-garlic barbecue sauce.
Available weekly on Thursdays and Fridays
available on these dates
Heating Instructions: Oven: Preheat to 170–180°C and heat for 20–25 minutes. Hotplate (Shabbos): Friday night: Place on a preheated kli sheni for 1–2 hours. Shabbos morning: Place on a preheated kli sheni on the hotplate about 1 hour before serving.
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Thin slices of turkey breast smoked over pecan and cherry wood.
