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Exquisitely simple. Exceptionally soft and savory. Welcome your new roast! There’s no specific dominating flavor profile here. You won’t taste the smoked paprika or the wine. All the ingredients blend together harmoniously to give you the softest, most delicious meat ever.
1 6-pound (2.75-kilogram) shoulder roast/oyster blade (in Israel, #left-side5)
2 large onions, sliced in half-rounds
2 large beef tomatoes, sliced
3–4 cloves garlic, sliced
1 stalk celery, diced
3 tablespoons Gefen Olive Oil
Haddar Kosher Salt or Himalayan salt, to taste (be very generous)
black pepper, to taste
1 teaspoon Hungarian paprika (in oil)
1/2 teaspoon smoked paprika
2 tablespoons onion soup mix
1 cup Alfasi Cabernet Sauvignon or other dry red wine, divided
Place the roast on two overlapping pieces of Gefen Parchment Paper. Combine all ingredients, aside from the wine, in a large bowl. Gently mix together until well combined. Pour over the roast, covering it on all sides, patting it down so the flavors permeate the meat.
Measure 1/3 cup of wine and pour it all over the roast. Carefully roll the roast up in the parchment paper, adding more paper if necessary, so it’s completely covered. Place in a roaster pan and cover with a piece of aluminum foil. Place in the fridge and let marinate overnight.
The next day, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). When the oven is hot, remove roast from fridge. Lay it out on a double layer of overlapping foil. Carefully open the parchment paper and pour the remainder of the wine over the roast. Quickly close the paper and wrap completely in foil, making sure it’s securely closed. Return to roaster pan and place in the oven.
Bake for three and 1/2 hours or until desired softness is achieved. Cool completely. Slice when cold.
Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
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You can, it should be very similar, no modifications are needed.
I do not understand the rolling and unrolling part. Roll like a pinwheel? Just roll up so it’s encased? Put back in roaster pan at the end, but how am I drenching it in liquid if it’s not in a roaster pan? I mean where is all the liquid going? Recipe says easy, so why does it seem so confusing? Help please
I think it’s just roll it in parchment paper so it’s fully encased and covered. Then you let it marinate overnight. Then you want to open it, add the remainder of the wine into the roast and quickly close it up again. Then cook it in the roaster securely closed.