Apricot Brick Roast

1
(1)
  • Cooking and Prep: 3 h 25 m
  • Serves: 8
  • No Allergens

This recipe was planned for my blog

But my brain is in a fog

Fourteen coffees — no, not a joke

It’s pe$ach and we’re all going broke

 

I wanted something easy

And really, not to be cheesy

But this one’s got wine

And it sure is pretty fine!

 

It’s simple and quick

And surely the one I’d pick!

If y’all would care

The recipe I can share.

 

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Roast

  1. Place the roast in a large roasting pan.

  2. Peel and thinly slice the onions. Arrange the slices from one onion around the roast. Sauté the rest of the onions in a small pot with the oil, add water if the mixture looks dry. When the onions are dark brown, they’re done.

  3. Spread the jam on top of the roast and then add the sautéed onions. Sprinkle the brown sugar over the top.

  4. Pour wine around the pan and season everything with salt and pepper. Cover tightly and cook at 300 degrees Fahrenheit for three to four hours. Cool and slice!



  • Ruby

    can I slice the roast and then Re heat
    Posted by Ruby |August 3, 2021
    Replies:
    Raquel Admin - Kosher.com Admin
    yes
    Posted by raquel_kosher|August 3, 2021
    0
    1
  • R L

    Posted by RL |2021-06-23 23:47:45
    Replies:
    0
    0
  • Chedva

    Will this work for a flanken roast?

    This sounds great (and easy) but I have a flanken roast, not brick. Would the same recipe work?
    Posted by Chedvagross89 |April 7, 2020
    0
    0
 
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  • Ruby

    can I slice the roast and then Re heat
    Posted by Ruby |August 3, 2021
    Replies:
    Raquel Admin - Kosher.com Admin
    yes
    Posted by raquel_kosher|August 3, 2021
    0
    1
  • Chedva

    Will this work for a flanken roast?

    This sounds great (and easy) but I have a flanken roast, not brick. Would the same recipe work?
    Posted by Chedvagross89 |April 7, 2020
    0
    0
s

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