Please enter the email you’re using for this account.
This recipe is very versatile and works with many cuts of meat. We recommend using it with a brick roast, which is usually very marbleized, tender, and flavorful. Cooking the meat at a medium temperature creates a nice bark and a very soft and tender interior.
3–5 pounds brick roast
1 tablespoon coarse salt
1/2 tablespoon coarse Gefen Black Pepper
1 tablespoon Montreal steak seasoning
4 cubes Gefen Frozen Garlic
1/4 cup + 1/4 cup + 1/2 cup Gefen Canola Oil, divided
2 tablespoons onion soup mix
Place meat in a pan. Sprinkle salt evenly on all sides and let it rest on the counter one to two hours. (Short on time? Skip the wait time.)
Sprinkle black pepper and steak seasoning evenly on all sides. Rub garlic into the meat, one cube per side. Drizzle 1/4 cup oil over the meat and massage the seasoning into it.
Coat the top of the meat with onion soup mix. Pat another 1/4 cup oil onto the top.
If you are freezing the meat, freeze it at this point. Otherwise, continue with the cooking directions below.
Preheat oven to 300 degrees Fahrenheit (160 degrees Celsius). Place the meat in a pan and pour remaining 1/2 cup oil over it.
Cover tightly and bake five to six hours, until fork tender.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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