Please enter the email you’re using for this account.
Following is a recipe for a marinade that can be used on any less-than-tender cuts of beef. Here it is used with a shoulder roast.
4-pound beef cut for braising
1 carrot, peeled and thinly sliced
1 onion, peeled and thinly sliced
1 celery stalk, trimmed and thinly sliced
2 garlic cloves, cut in half
1 tablespoon thyme
2 bay leaves
1/4 cup minced cleaned parsley
2 whole cloves
1 teaspoon kosher salt
1/4 teaspoon pepper
3–4 cups Baron Herzog Cabernet Sauvignon or other good red wine
1/2 cup Gefen Olive Oil
2–3 cups beef stock or water
Place half of the vegetables and herbs in the bottom of the marinating dish. Dry the meat well with paper towels and rub with the salt and pepper. Place the meat on the vegetables. Spread the rest of the vegetables and herbs over the meat and pour on the wine and olive oil. Let the meat marinate from one to six hours on the counter or overnight in the refrigerator. Turn and baste the meat occasionally.
Thirty minutes before cooking, lift the meat out of the marinade and dry with paper towels. The meat will not brown if damp.
Heat another two to three tablespoons of oil in a heavy casserole with a tight-fitting lid. Brown the meat well on all sides. This can take up to 15 minutes.
Set the meat aside on a plate.
Pour the marinade into the casserole and boil it down until partially reduced (this boils off the alcohol).
Add two to three cups of beef stock or water to come halfway up the meat.
Bring to a simmer on top of the stove.
Cover tightly and set in a preheated 325-degree-Fahrenheit oven.
Let the roast braise for two to two and a half hours.
Turn the meat occasionally while braising.
When the meat is tender, lift it out of the liquid.
Strain the liquid through a sieve into a saucepan and press the liquid out of the vegetables.
Simmer until the liquid is reduced and syrupy. There should be approximately two cups finished liquid. Taste and correct the seasoning.
Slice the meat against the grain into thin slices, arrange on a platter and spoon the gravy over all.
This recipe image was generated using AI.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation