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Delmonico roast is a good choice to feed a crowd on a holiday or special occasion, and this Delmonico roast recipe is a delicious preparation. The Delmonico Roast in this recipe is abundantly seasoned and served with a sweet and sour Red Wine Onion Glaze.
1 4–5-pound (1 and 3/4–2 and 1/4-kilogram) Delmonico roast
onion powder
seasoned salt
garlic powder
paprika
2 tablespoons beef broth powder
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 and 1/2 teaspoons Haddar Dijon Mustard
1/8 teaspoon black pepper
2 teaspoons Kedem Red Wine Vinegar or other red wine vinegar
3 tablespoons canola oil
4 large red onions, sliced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups Alfasi Cabernet Sauvignon or other good quality dry red wine
1/2 cup Gefen Honey
1/2 cup red wine vinegar
2 tablespoons lemon juice and zest of 1 lemon
2 heaping tablespoons apricot jam
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23×33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.
Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)
Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.
While your roast is cooking, prepare red wine and onion glaze.
Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.
Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).
Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.
Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.
Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.
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can I substitute chicken consommé for the beef broth powder?
Advance, cont Would it be better to freeze cooked roast and glaze separately then put together when reheating ? or cook, put glaze on slices, then freezing.
I don’t know if I would freeze the glaze. It shouldn’t need it. I would do your first suggestion with the meat part.
Made in advance Is this recipe just as good made fully (cooked) in advance then frozen and reheated
Absolutely.
A roast by any other name Are there other names for Delmonico roast? My butcher doesn’t carry them and asked if I’m looking for a French roast.
Delmonico has so many other names. It’s a rolled roast. Like a flanken roast. Kinda fatty, fall apart type of meat. Ask your butcher for what cuts he thinks are closest.
Advance prep Can I make this in advance and the sauce too and then slice and pour sauce over it to warm up?
Totally.
Slices best when cold, by the way.
This is by far the best Delmonico roast I’ve ever had!
this recipe is for a 4 to 5 pound roast mine is close to 7 how much longer would you bake
What can i substitute for the beef broth powder?