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Recipe by Rorie Weisberg

Delicious Delmonico Roast

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Delicious Delmonico Roast
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Paleo

This Delmonico Roast recipe is a hit every time! A fairly simple and easy recipe to make, this utilizes basic and healthy ingredients found in most home cooks’ pantries. The roast comes out succulent and moist every time and will wow your Yom Tov or Shabbos guests!

Watch Rorie create this incredible dish here!

Ingredients

Main ingredients

  • 1 large 3- to 4-pound delmonico or second-cut brisket

  • 1 tablespoon kosher salt, divided

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 tablespoon paprika, divided

  • 2 tablespoons Tuscanini Tomato Paste

  • 1–2 onions, chopped

Wine Pairing

Flam Reserve Cabernet Sauvignon

Directions

Prepare the Delmonico Roast

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).

3.

Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.

4.

Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.

5.

Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.

6.

Bake at 350 degrees Fahrenheit for two hours. If serving right away uncover the meat, baste and continue to brown for 15 minutes.

Recipe tags

baked brisket delicious delmonico delmonico roast full and free full n free fullnfree gluten free healthy healthy ingredients Jewish Holiday kosher for passover Pesach pot roast quick preparation red wine roast beef spice rub vegetables yom tov mains yom tov meats
Delicious Delmonico Roast

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Chana
Chana
1 year ago
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lenora
lenora
3 years ago

would you cook, slice and freeze or freeze, reheat then slice?

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Raquel
Raquel
Reply to  lenora
3 years ago

I would cook, slice, and then freeze.

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matti kahn
matti kahn
3 years ago

substitute can I substitute the red wine for white wine?

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Raquel
Raquel
Reply to  matti kahn
3 years ago

yes

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Aliza Mervis
Aliza Mervis
4 years ago

Freezable? How do I go about freezing this ahead of yom tov? Looks delicious!

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Raquel
Raquel
Reply to  Aliza Mervis
4 years ago

I would freeze it fully cooked. Make sure it cools down completely before freezing it and then all you need to do is defrost it and warm it up.

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Shaya Shain
Shaya Shain
1 year ago

10/10

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