For years I’ve been dreaming about how to mimic the flavor and texture of meat they serve at simchas. I had my fill of sweet roasts and wanted something with robust, yet appealing flavor. This is a joint creation of my own and Mrs. Devora Taleznik. It’s the roast you’ve been waiting for!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Heat a little bit of oil in a six-quart pot. Add the onions, celery, garlic, and pepper. Sauté over medium-high heat, stirring occasionally, until just changing color but still crispy, about 8-10 minutes. Add mushrooms a minute before the end. Pour the contents of the pot onto the bottom of a roasting pan and smooth out.
Optional: Add a little more oil to the pot and sear the meat on all sides over high heat.
Place meat on top of veggies in the pan. Sprinkle generously with spices and onion soup mix and rub them into the meat.
Gently pour the soy sauce over the meat, and then the white wine. Pour the water around the pan. Add the bay leaf.
Spray a piece of Gefen Parchment Paper with cooking spray and turn over. (This will seal in moisture, and the spray prevents it from sticking.) Carefully cover the meat. Seal the pan with aluminum foil on top of the parchment paper.
Place in oven and bake for three hours or until desired softness is achieved. Alternately, this can be done on the stovetop and cooked over low heat for three hours.
I used walnut oil for added depth of flavor. Also, if you want a slight sweetness to the meat, add two to four tablespoons of silan, honey, or brown sugar to the soy sauce and pour over meat together.
The above recipe can also be used for prime schnitzel, but baking time has to be adjusted.
Photography: Daniel Lailah.
Food Styling: Amit Farber.