60 THE QUEENS COURIER • SEPTEMBER 12, 2019 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
• 2 tbsp. olive oil
the 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 ( I
have your guests raving. (Not raving and
used prunes, dates, cranberries)
Cover with foil and bake for 2-3
ranting. Just raving.)
• 8 garlic cloves
hours (depending on the thickness of
Th is roast is soft and sweet, with fruity
your meat). Every 30-40 minutes, pull
undertones from the wine and dried fruit.
the pan out and baste the roast with
I like to serve it with a fairly plain side—
Cut the onion in half-rounds, and
like rice, or quinoa—with some of the
sauté on a low flame with the olive oil
Halfway through the cooking, take
sauce from the meat poured over.
and salt for 20-30 minutes.
the pan out, remove the roast from the
Pre-heat the oven to 350.
twine, turn the roast so that both sides
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.
When you remove the roast from the
oven, let it rest before cutting. This 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
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
Copyright and reprinted with permission
of Chabad.org. Edited for format.