Adapted from a recipe by Sharon Lurie
This quick and easy meat dish is everything you want for a Rosh Hashanah meal and more! It has the symbolic pomegranates, carrots, pumpkin, figs and dates. This is not beef cooked in a sauce, but rather a glazed beef dish where the flavors of the glaze delicately enhance the meat and surrounding vegetables.
5 - 6 lbs. boneless Chuck Roast or brisket
2 Tablespoons oil
2 large onions sliced in half and then into rings (semi-circular)
3 cloves fresh garlic crushed
2 cups dry red wine (use a good quality wine)
1 cup Pomegranate Jelly/Jam (with seeds) and a few drops of hot sauce (or ½ cup pomegranate molasses with some added pomegranate seeds)
3 oz. fresh-pitted dates chopped (optional)
2 oz. onion flavored soup mix powder
1 heaped tablespoon wholegrain mustard (ready-made)
3 - 4 Tablespoons oil
1 lb. baby carrots
1 lb. cubed butternut squash
2 or 3 fresh figs quartered
1 tsp. dried thyme
Pat meat dry with a paper towel.
Place a little oil in large soup pot and brown meat until golden brown
Remove meat from pot and place into a roasting pan.
To the same pot in which the meat was browning, add a little more oil and fry the onions until soft.
Add wine and dates and stir with a whisk getting all those lovely brown bits of meat off the bottom of the pot.
Allow wine to reduce (evaporate and thicken up a bit while stirring).
Add the pomegranate jam or molasses and stir until it dissolves into the onions and wine reduction.
Add the onion soup and mustard and stir well.
Crush some black pepper over the meat, sprinkle with a little salt and pour glaze over the meat.
Roll the vegetables in a little oil and sprinkle with thyme. Place the vegetables around the side of the meat, cover with tin foil.
Place into preheated oven 350 Deg. F covered for 1 hour. Reduce heat to 300 degrees and allow to cook for another 3 hours. If you are using two pieces of meat to make up 6 lbs. then you won't have to cook the meat at long, after the initial 1 hour you will only need to cook the meat for a further 2 hours on 300 degrees. If however, it is one large piece of meat then you will have to cook it for the 3 hours.
Recipe: Kosher, meat, Rosh Hashanah