Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Meat
Easy
12 Servings
Allergens 
No Allergens specified
3 Hours
Diets
A taste of nostalgia and the good old days…
4.4 pounds (2 kilos) shoulder roast (number 5)
5 tablespoons nut oil
5 cups chicken soup or boiling water
3 onions, sliced into quarter rings
10 garlic cloves, sliced
3 tablespoons Manischewitz Honey
bunch of bay leaves
4 tablespoons Tuscanini Tomato Paste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon Gefen Paprika
Heat oil in a wide, shallow pot. Add meat and sear on all sides. Pour the water or chicken soup over it and cook for 10 minutes. Add the onions and garlic and cook, covered, for two and a half hours, turning the meat over every half an hour.
Add honey, bay leaves, tomato paste, and spices. Cover and cook for 30 minutes, until the meat is very tender.
Let cool in the pot for one to two hours. Transfer to a bowl and pour the gravy over it (no need to strain). Refrigerate for about 12 hours. Slice before serving and reheat with the gravy.
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
Silver Tip Shoulder Roast HI,
Would this be same as using silver tip shoulder roast?
yes, any shoulder roast should work.