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Meat, meat, meat! And maybe potatoes and eggs! That’s what comes to mind when I think of Pesach, so coming up with ways to change up the flavor profiles of my meat is how I manage possible menu boredom! This one is savory and a drop sweet and the coffee just balances everything out.
1 minute roast, split into 2 flat pieces
1 batch coffee rub (recipe below)
3 yellow onions, halved and thinly sliced
1 tablespoon Tuscanini Olive Oil
1 tablespoon Elite Instant Coffee
1 and 1/2 teaspoons paprika
2 teaspoons granulated onion
2 teaspoons Haddar Kosher Salt
1 teaspoon coarse Gefen Black Pepper
1/2 cup Haddar Brown Sugar
Place all ingredients for the coffee rub in a bowl. Mix well to combine.
Sprinkle coffee rub on both sides of both pieces minute roast. Rub it in very well.
Place the meat in a ziplock bag and place in the fridge overnight or marinate on the counter for at least two hours.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place meat in a baking dish. Pile the onions right on top of the meat and drizzle with olive oil. Place in the oven and cook, uncovered, for 45 minutes.
Lower the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius), cover the pan, and cook for another one and 1/2 hours. The meat should be fork-tender at this point. If it isn’t, leave it in the oven and check after another 30 minutes.
Allow to cool before slicing.
Serve hot.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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