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.

Post a Comment


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)

Leave a Comment

1 Trackbacks / Pingbacks

  1. 30+ Sweet and Savory Uses For Leftover Red Wine - What Jew Wanna Eat