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This classic German roast was my mom’s favorite to prepare for special occasions and holidays. I love to prepare it for Rosh Hashanah or Succos with apples, raisins, and dried fruit like apples, apricots, and figs that add a wonderful aroma and flavor to the meat. It’s a sweet and sour flavor, and the meat is so tender after being marinated for three days. If you don’t have enough time, at least try to marinate for a day.
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.
3 and 1/2 pounds of beef shoulder or boneless chuck roast (look for a piece that is well-marbled with fat for best results) or blade
1 onion, sliced into thin half rings
2 green apples, peeled and diced
1 cup raisins
1–2 cups dry fruit of your choice (apples, apricots, figs, cranberries – all will go well)
Gefen Canola Oil, for frying
2–3 tablespoons flour or Gefen Cornstarch diluted in 1/2 cup water (optional)
1 onion, sliced into thin half rings
1 cup Alfasi Cabernet Sauvignon or other red wine
2 cups water
2 bay leaves
6 cloves
4 whole allspice
2 tablespoons mustard seeds
6 tablespoons brown sugar
salt, to taste
pepper, to taste
In a saucepan, combine all the marinade ingredients and bring to a boil. Cook for five minutes. Cool completely.
Place meat in a bowl or baking pan. Pour marinade over meat. Cover and place in refrigerator to marinate for three days. Occasionally, turn the meat and use a ladle to pour the marinade over it.
On the day of the preparation, remove the meat from marinade and dry well.
Preheat oven to 300 degrees Fahrenheit. Heat oil in a large roasting pan over medium-high heat. Brown meat well on all sides. Remove from the pot and set aside.
Add onions to the frying pan (add additional oil if needed) and fry until golden brown. Return the meat to the pot. Remove the allspice, bay leaves, and cloves from the marinade. Pour marinade liquids over meat. Cover and bake for two and a half hours, turning every 30 minutes.
After two hours, add apples and raisins and return to oven for 30 minutes. Before serving, slice roast into slices. Heat slices in the sauce. If the sauce is not thick enough, you can mix in two to three tablespoons of flour or cornstarch diluted in half a cup of water. Bring to a boil while stirring constantly. Pour sauce over meat and serve immediately.
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Can this dish be made in advance and frozen?
Yes