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Recipe by Brynie Greisman

Honey-Chestnut Glazed Roast

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Honey-Chestnut Glazed Roast
Meat Meat
Medium Medium
8 Servings
Allergens

Contains

- Tree nuts
3 Hours, 30 Minutes
Diets
- Gluten Free

This roast is seasoned with a spectacular, unique assortment of condiments, which impart exceptional flavor. The glaze adds a superb and elegant finish to this “fit for a king” main dish.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.  

Ingredients

Roast

  • 2 tablespoons oil

  • Glicks Cooking Spray

  • 1 large onion, sliced

  • 2 cloves garlic, sliced

  • 3 and 1/2- to 4-pound (1 and 1/2- to 2-kilogram) shoulder roast

  • kosher salt, to taste

  • pepper, to taste

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon dijon mustard

  • 4 cloves garlic, minced, or 4 cubes Gefen Frozen Garlic

  • 2 teaspoons onion soup mix, msg free

  • scant 1/2 teaspoon dried thyme

  • 1/4 cup Jeunesse Cabernet Sauvignon or other good-quality cabernet wine

Glaze

  • 3 full tablespoons natural chestnut jam (I used St. Dalfour Gourmet Chestnut Spread, but not all runs are kosher certified, so please check the label carefully)

Directions

Prepare the Roast

1.

Heat oil in a six- to eight-quart pot sprayed with cooking spray. Add the onion and the two sliced cloves of garlic and sauté for one minute. Season the meat with kosher salt and pepper and add it to the pot. Sear for a few minutes on each side (see tip below).

2.

Meanwhile, in a small bowl, make a paste of the lemon juice, mustard, four cloves garlic, onion soup mix, and thyme. Smear all over the seared roast.

3.

Fill the same bowl three-quarters of the way with water and pour it around the meat (the water should go less than halfway up the roast). Add the wine. Bring to a boil; lower heat and cook the meat for at least three hours (I like my meat very tender and cook it for three and a half hours), rotating every hour.

4.

Towards the end of the cooking time, prepare the glaze: Place all the glaze ingredients in a small pot and bring to a boil. Simmer for eight to 10 minutes, until thickened and syrupy.

5.

Meanwhile, preheat oven to broil. Remove the meat from the gravy and place in a 9 x 13-inch (20- by 30-centimeter) pan. Brush the glaze over the top and sides of meat, pouring the excess all around. Broil for five minutes, basting halfway through. Remove from oven. Cool before slicing.

Tips:

To sear meat successfully, the meat should be room temperature. Pat dry with a paper towel. Heat a pan with a splash of oil until very hot. Season the meat right before you add it to the pan. Then place it in the pan starting with the edge closest to you, laying it down towards the far edge. This prevents the hot oil from splattering in your direction. Cook the meat and wait until it releases easily from pan before turning it to the other side. Cook an additional minute on the next side before checking it again.

Notes:

I tried this recipe both with the chestnut jam in the glaze and without it. The jam adds exquisite taste and an elegant dimension to the meat that qualifies it for the most discerning palate. If you can’t find chestnut jam, sub with a handful of blended prepared chestnuts and one tablespoon of brown sugar, added to the other glaze ingredients in the last few minutes of cooking time. The taste will be similar, though not identical.

Credits

Photography by Moishe Wulliger Styling by Renee Muller

Recipe tags

amazing flavor beef brynie greisman chestnuts elegant honey roast Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana Succos Succot Sukkos yom tov mains yom tov meats
Honey-Chestnut Glazed Roast

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Hazel Schenk
Hazel Schenk
2 years ago

Should the shoulder be deboned first?

0
Raquel
Raquel
Reply to  Hazel Schenk
2 years ago

Yes, it’s a roast without the bone.

0
wpdiscuz   wpDiscuz

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