- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
The beauty of this recipe lies in its simplicity. The meat is seasoned to perfection, wrapped in parchment paper and then foil, and roasted for hours so it releases its own gravy. The marrow bone adds a new dimension. The result: soft, succulent meat with awesome flavor. Freezes well.
4 and 1/2 pounds (2 kilograms) shoulder roast (#left-side4 in Israel)
1 tablespoon Glicks Soy Sauce
2 tablespoons Gefen Olive Oil
2 teaspoons Montreal Steak Seasoning
salt, to taste
pepper, to taste
3 tablespoons Alfasi Cabernet Sauvignon or other good quality dry red wine
5 tablespoons dehydrated vegetables
1 marrow bone
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). This should be done at least 15–20 minutes before roasting the meat so the oven is hot.
Lay the meat on a sheet or two of Gefen Parchment Paper. Mix together soy sauce, olive oil, and seasonings. Brush over the meat. Drizzle one tablespoon of wine on top. Pour the dehydrated vegetables all over the roast, gently pressing them down. Pour the rest of the wine over the vegetables. Place the marrow bone near the roast. Wrap everything well in parchment paper (you might want to double-wrap it to prevent leaks), and then cover totally with foil. Place in a roasting pan and slide into the oven.
Bake for three and a half hours. Remove from oven. Let cool to room temperature, then place roast in fridge. Store gravy separately to prevent spills. Slice the next day.
Photography by Moshe Wulliger
Food Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Hi, what would be a substitute for dehydrated vegetables?
I’m really not sure of a good substitute.