You can even choose the type of roast you want to use.
One of the first recipes we ever published, our fruit galette, came to us through a roundabout way from Mrs. C Gestetner (Ironically, one of her granddaughters, without reading the introduction, made this recipe from Between Carpools. After she made it, she thought, ‘So what’s special about this? I’ve been making it all my life).
So, this one, which also originated in the kitchen of Mrs. Gestetner, is another winner! It’s the perfect meat for those who either don’t use many ingredients on Pesach, or for anyone who wants to keep things simple and fresh.
What cut of meat should you use?
I used a French roast. So a French roast or brick roast obviously will both work well.
Brisket (first or second cut), deckel, top of the rib… cooking times may vary but they’ll all work as well with this recipe.
- 4 lb roast
- 1 tablespoon potato starch
- Salt and pepper, to season roast
- 2 tablespoons oil
- 3 onions, sliced or diced
- 3 tomatoes diced
- 1 cup red wine
- 1 tablespoon vinegar or lemon juice
- 2 tablespoons honey or sugar
- Preheat oven to 325F.
- Season meat with salt, pepper and potato starch.
- Heat the oil in a large pot. Brown the meat on both sides well to develop some color and flavor. Remove the meat and set aside.
- Place the onions and tomatoes into the same pot. Cook for 15 minutes or so until the onions and tomatoes softened. Add the wine, scraping the bottom of the pan and mixing it well. Add lemon/ vinegar and sugar/ honey.
- Using a hand blender, blend the onions coarsely. You can either place the meat back in the pan, or place the meat in an oven safe pan and pour the onions over it. Cover well and bake for 3 hours. Let meat cool completely (preferably overnight).
- Remove meat from the pan and slice against the grain. See this post. Place sliced roast in pan. Pour sauce over it. Rewarm and serve. This meat freezes well.