Rosh Hashana Roast

Rosh Hashana Roast

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!

 

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14 thoughts on “Rosh Hashana Roast

    1. 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).

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

  1. Delicious! My whole family enjoyed my test run of this recipe and we will be serving it first night of Rosh Hashanah. Thank you !!

  2. Hi Chanie! I know this is an older post, but I’d like to try this for Rosh Hashanah this year. When you put the roast in the oven to cook do you also add the half cup of water with the seasonings and dried fruit or was that additional water only for when you would cook it on the stove top? Are there any other modifications you make now to the original recipe other than cooking in the oven at 350? Thanks so much!

    1. It’s so funny how much I’ve learned about cooking meat since I wrote this post! I think you can skip the extra half cup of water since there is less of an evaporation issue in the oven. Just keep an eye on the roast and if the sauce seems a bit too thick/dry then add a bit of water. Let me know how it goes!

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