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Meat
Easy
6 Servings
Allergens 
No Allergens specified
12 Hours, 30 Minutes
Diets
This meat is marinated overnight, which makes it really soft and succulent. Using ingredients you have on hand, I give you two options. One is for a wine reduction sauce, where the meat has a deep wine flavor, and the other is a simpler version, where the wine flavor is mellower and complemented by the other ingredients. Both are delicious.
1 3 pound (1 and 1/2 kilogram) shoulder roast
1 cup Alfasi Cabernet Sauvignon or other semi-dry red wine (I used cabernet sauvignon)
1 and 1/2 cups orange juice (preferably freshly squeezed), divided
kosher salt, to taste
black pepper, to taste
2–3 tablespoons Bartenura Olive Oil
3 tablespoons Gefen Honey
1 and 1/2 tablespoons prepared horseradish
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1–2 bay leaves, crumbled
1 onion, sliced (optional)
1 sweet potato, peeled and cubed
1 stalk celery, sliced (optional)
Place meat in a large ziplock bag. Pour the wine and one cup orange juice into the bag. Seal well. Marinate for eight hours or overnight, turning bag occasionally. Drain and reserve liquid. Pat meat dry. Sprinkle with salt and pepper.
Pour a few tablespoons of olive oil into a 6-quart (6-liter) pot to coat the bottom of the pot. Set it over medium-high heat. When oil shimmers and flows smoothly, it’s ready. Brown meat on all sides (see note below).
Meanwhile, make a paste with the honey, horseradish, and garlic. Remove roast from pot and rub this paste all over the roast. Return to pot. Add reserved wine/juice to pot. Scatter bay leaves around the meat. Add onion if desired. Bring to a boil.
Reduce heat and cook for three and half hours, rotating meat occasionally. An hour before the end, add remaining half a cup orange juice, sweet potato, and celery, if desired.
Refrigerate meat separately from the gravy and slice when cool. Before serving, gravy can be brought to a boil, then simmered for 10–15 minutes to thicken, and poured over the warmed meat.
After draining meat, place wine (I use a bit more in this method — one and a half cups wine) and orange juice in a small saucepan, and heat to boiling.
Simmer uncovered for approximately 20 minutes or until reduced by half. Continue as above.
Depending on the type of roast (flat or square and taller), you might want to add half a cup water midway cooking so there’s more gravy.
Photography: Moishe Wulliger Styling: Renee Muller
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Freezing roast with orange wine sauce How well does this freeze?
Very well.