Passover Seder Roast Recipes

PASSOVER SEDER ROAST

Passover Seder Roast image

A classic holiday dish. This recipe works well with cheaper cuts of beef such as the grass fed meat from South America on the kosher market these day. It works well with French roast, top of the rib, or brisket, but I wouldn't use this recipe with something like a rib roast. As for the wine, try to use something on the drier side. I like Rioja for its natural spiciness, but a Cabernet or Merlot should work just fine.

Provided by Daniel Peikes

Time 8h10m

Number Of Ingredients 9

Ingredients

1 750 ml Bottle Semi Dry Red Wine
1 Large Roast (French roast, top of the rib, or brisket)
3 Large Onions (Chopped)
1 Head Garlic (Cloves peeled and smashed)
3 Large Apples (Peeled, cored, and diced)
1 tbsp Dried Thyme
Salt and Pepper (To taste)
3 tbsp Olive Oil (No need for extra vrgin)
1 Large Pot or Dutch Oven (A deep stove top safe roasting pan will do in a pinch)

Steps:

Trim any large pieces of fat or silver skin from your roast. Season liberally with salt and pepper.
Add the olive oil to the pot and place over high heat. Once the oil is hot add the roast and sear on all sides. Remove the roast, leaving the fat in the pot.
Add the onions and garlic and saute until the onions start to brown. Add the apples and cook until the apples soften.
Add wine and thyme. Roast at 275°F until tender about 4 hours. Allow the roast to rest until cool enough to handle, slice, and serve. Alternatively, allow the roast to cool completely, and slice and rewarm it in the liquid.

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