Braised Roast with Korean Yams, Cremini Mushrooms, and Queen Anne Apples

Suzie Gornish Suzie Gornish
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Serving a beautifully sliced, well-presented roast enhances every Yom Tov table. This dish combines seasonal ingredients that create a complete meal. Slicing the roast cold gives you the opportunity to make nice, thick slices. It really does melt in your mouth.

3h 10-12
Easy Gluten Free No Refined Sugar Meat Freezer-Friendly

Directions

  1. Season the roast with the spices.

  2. Heat a large pan with olive oil. Sear the roast on both sides. Remove from

    pan.

  3. Add the onion and garlic to the pan and sauté until translucent. Add the

    mushrooms, stir, and cook for two minutes. Add the yams and season with kosher salt and pepper to taste.

  4. Deglaze the pan with brandy, if desired. Add the remaining ingredients and cook on low, stirring until combined. Add the roast back into the pan.

  5. Preheat oven to 325 degrees Fahrenheit (160 degree Celsius).

  6. Cover the roast tightly and cook for two and a half hours, or until soft. Always test with a fork; all pieces of meat are not the same!

  7. Cool overnight before slicing.

Credits

Notes:
Cool completely, then store sliced roast with vegetables and braising liquid in an airtight container. Refrigerate for up to 3–4 days or freeze for up to 2–3 months. Reheat covered on low heat with a splash of liquid.

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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