Rosh Hashana Roast

Written by chanie on September 22nd, 2011

A Yom Tov meal, especially a regal one like Rosh Hashanah, deserves a dish fit for a king. In this recipe, a French roast is braised in red-wine with jewels of dried fruit reduced in it’s sauce. I can’t think of anything more festive or delicious for a chag in which we coronate Hashem as our king!

This roast freezes beautifully. Slice it first so that it’s easier to thaw and freeze it separately from the dried fruit.

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6 Comments so far ↓

  1. Rivki Locker says:

    I cook meat so rarely that I never know what to do with it! This looks wonderful. I bought a silver tip roast. Do you think this recipe will work with it?

    • chanie says:

      thanks Rivki. I’m no maven but to my knowledge silver tip roast (roast beef) is best roasted in the oven, first at a high temperature to brown the meat, and then on low (275-325) until just done (measuring approximately 145 on a meat thermometer).

  2. helen says:

    hi can this be make with brisket?

    • chanie says:

      I prefer to use other cuts of meat. Brisket lends itself well to BBQ sauces, or traditional preparations using carrots, celery, onions and aromatics.

  3. I just made this for shabbos, it was a big hit. Thanks for the recipe! (I left out the sugar and it was still plenty sweet)

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