48 THE QUEENS COURIER • SEPTEMBER 14, 2017 FOR BREAKING NEWS VISIT WWW.QNS.COM
jewish new year
Enjoy this fruity “Sweet New Year” roast
BY MIRIAM SZOKOVSKI
you’ll be using to cook the roast.
At some point, brisket (or roast) became
In the same frying pan you used for the
a Rosh Hashanah tradition, and who am I
onions, sear the roast on all sides.
to skimp on tradition?
Place roast on top of the onions. Pour
Does meat intimidate you? Don’t let it!
all the pan drippings in as well.
Th is recipe is virtually fool-proof and will
Pour the wine, soy sauce, apricot preserves,
have your guests raving. (Not raving and
garlic and dried fruit over the
ranting. Just raving.)
meat.
Th is roast is soft and sweet, with fruity
Cover with foil and bake for 2-3 hours
undertones from the wine and dried fruit.
(depending on the thickness of your
I like to serve it with a fairly plain side—
meat). Every 30-40 minutes, pull the pan
like rice, or quinoa—with some of the
out and baste the roast with the sauce.
sauce from the meat poured over.
Halfway through the cooking, take the
pan out, remove the roast from the twine,
Ingredients
turn the roast so that both sides can soak
• 1 onion
up the sauce, and return it to the oven.
• 2 tsp. kosher salt
When you remove the roast from the
• 2 tbsp. olive oil
oven, let it rest before cutting. Th is is crucial.
• 2.5 lb. roast or brisket
If you cut it immediately, the juices
• 1.5 cups sweet red wine
will come pouring out and you’ll end
• ½ cup apricot preserves
up with dry meat. By waiting, you allow
• 3 tbsp. soy sauce
the juices to cool and settle back into
• 1.5 cups assorted dried fruit, chopped ( I
the meat, which gives you a much tastier
used prunes, dates, cranberries)
roast.
• 8 garlic cloves
When the roast has cooled, cut it against
the grain in nice thin slices (mine were a
Directions
bit too thick). Put the slices back into
Cut the onion in half-rounds, and sauté
the liquid and refrigerate or freeze until
on a low fl ame with the olive oil and salt
ready to use. Reheat in the oven, or on the
for 20-30 minutes.
stovetop, in the sauce.
Pre-heat the oven to 350.
Copyright and reprinted with permission
Place the onions into the baking dish
of Chabad.org. Edited for format.
WITH
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