58 THE QUEENS COURIER • JEWISH NEW YEAR • SEPTEMBER 13, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
Jewish New Year
Enjoy this fruity “Sweet New Year” roast
BY MIRIAM SZOKOVSKI
2 tsp. kosher salt
In the same frying pan you used for the
2 tbsp. olive oil
onions, sear the roast on all sides.
At some point, brisket (or roast) became
2.5 lb. roast or brisket
Place roast on top of the onions. Pour
a Rosh Hashanah tradition, and who am I
1.5 cups sweet red wine
all the pan drippings in as well.
to skimp on tradition?
½ cup apricot preserves
Pour the wine, soy sauce, apricot preserves,
Does meat intimidate you? Don’t let it!
3 tbsp. soy sauce
garlic and dried fruit over the
Th is recipe is virtually fool-proof and will
1.5 cups assorted dried fruit, chopped (
meat.
have your guests raving. (Not raving and
I used prunes, dates, cranberries)
Cover with foil and bake for 2-3 hours
ranting. Just raving.)
8 garlic cloves
(depending on the thickness of your
Th is roast is soft and sweet, with fruity
Directions
meat). Every 30-40 minutes, pull the pan
undertones from the wine and dried fruit.
Cut the onion in half-rounds, and sauté
out and baste the roast with the sauce.
I like to serve it with a fairly plain side—
on a low fl ame with the olive oil and salt
Halfway through the cooking, take
like rice, or quinoa—with some of the
for 20-30 minutes.
the pan out, remove the roast from the
sauce from the meat poured over.
Pre-heat the oven to 350.
twine, turn the roast so that both sides
Ingredients
Place the onions into the baking dish
can soak up the sauce, and return it to
1 onion
you’ll be using to cook the roast.
the oven.
When you remove the roast from the
oven, let it rest before cutting. Th is is crucial.
If you cut it immediately, the juices
will come pouring out and you’ll end
up with dry meat. By waiting, you allow
the juices to cool and settle back into
the meat, which gives you a much tastier
roast.
When the roast has cooled, cut it against
the grain in nice thin slices (mine were a
bit too thick). Put the slices back into
the liquid and refrigerate or freeze until
ready to use. Reheat in the oven, or on the
stovetop, in the sauce.
Copyright and reprinted with permission
of Chabad.org. Edited for format.