For his second cookbook, Chef Alon Shaya collaborates with culinary historian June Hersh to share the stories — and the flavors bound up in them — of Holocaust victims and World War II heroes.
About the Cookbook
“Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival” is set for release early October 2026. Drawing on exclusive firsthand interviews and rich archival material, it preserves culinary traditions that exist only in living memory until now. Co-authored with culinary historian June Hersh, the cookbook includes 10 accounts of Holocaust survivors and WWII heroes. As the last generation of survivors passes, Shaya made it his goal to ensure that these stories live on as home-friendly recipes that honor survival on the page and around the table.
6
servingsIngredients
2 1/4 lbs beef chuck roast, cut into
1-inch cubes1 tbsp + 1/2 tsp Morton kosher salt, divided
1 tsp ground black pepper
1/4 cup neutral oil
1 large head fennel, trimmed, cored, and roughly chopped
1 medium onion, cut into 1/2-inch dice
2-3 poblano peppers or Hungarian wax peppers, seeded and cut into 1/2-inch dice
3 cloves garlic, thinly sliced
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tbsp ground caraway
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cayenne
pepper to taste
1/4 cup tomato paste
4 cups beef broth (or oxtail broth if available)
2 fresh bay leaves
1 tbsp chopped fresh oregano
1 tbsp soy sauce or liquid aminos
1 1/2 lbs Yukon Gold potatoes (4 to 5 medium), peeled and cut into 2-inch pieces
14 oz smoked sausage (about two 8-inch links), cut into 1/2-inch half-moons
1 tsp sherry vinegar
Directions
- Season the beef all over with 1 tablespoon salt and 1 teaspoon black pepper.
- Set a large heavy pot or Dutch oven over high heat and add the oil. When it begins to shimmer, start browning the beef, working in batches so you don’t overcrowd the pan. Set the cubes in a single, even layer and cook, undisturbed, for 3 to 5 minutes, until that side is a dark golden brown. Flip the pieces and cook for another 1 to 2 minutes. Transfer to a large bowl and continue with the remaining beef.
- Decrease the heat to medium; if there’s a lot of moisture in the pan, allow it to reduce for a minute or two, leaving behind the oil and rendered fat. The bottom of the pot should be a deep brown from searing all the meat.
- Add the fennel, onions, and poblano peppers and sauté for 8 to 10 minutes, or until the vegetables are golden brown and soft; as you cook, use the edge of your spoon to scrape up any brown bits from the bottom of the pan and let them mix into the vegetables.
- Add garlic, sweet paprika, smoked paprika, caraway, onion powder, garlic powder, and cayenne pepper; stir and let them toast for 1 minute. Add the tomato paste and cook for 2 minutes, or until it starts to smell cooked and toasty.
- Add the broth, bay leaves, oregano, soy sauce, and potatoes along with all the meat (be sure to scrape in any rendered juices). Bring the liquid to a simmer over medium-high heat, then decrease the heat to low and cover the pot. Cook until the meat is fork-tender, 1 1/2 to 2 hours.
- Add the sausage to a pot and let it simmer for another 4 to 5 minutes, just to warm it through. Remove the pot from the heat and add the sherry vinegar and the remaining 1/2 teaspoon salt to finish.
Notes
- Serving suggestion: Serve over buttered egg noodles and finish with sour cream and parsley.
