I can always count on my sister Basya for a good recipe. She is a master hostess whose house is always teeming with guests, and she’s always at the cutting edge of new and creative recipes. With meat, however, there is never any innovation. This is the recipe she always uses. Try it yourself – you’ll see why. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

Meat and Marinade

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Place meat in a roasting pan and pour marinade ingredients on top. Cover and bake for half an hour per pound.

3. Remove from oven and discard liquid. Allow meat to cool and slice.

Sauce

1. Combine sauce ingredients in a saucepan and bring to a boil. Remove from heat and pour over sliced meat.

Recipe tags

Beef Best of Family Table Brick roast Esther Ottensoser French roast Holiday Meat marinades Meat sauce Roast Rosh Hashana Rosh Hashanna Succos Succulent Sukkos Yom tov