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Don’t be put off by the whiskey and liqueur in this recipe. They help tenderize the roast and infuse it with awesome flavor. The cocoa gives the gravy a gorgeous mahogany hue. Easy to prepare and delightful to savor. Freezes beautifully.
3–4 pounds (1 and 1/2 kilograms) shoulder roast or chuck roast (In Israel, meat is packaged according to numbers, not names of cuts. I used #6)
1 large onion
2 tablespoons Gefen Olive Oil
2 tablespoons light brown sugar
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2–1 teaspoon kosher salt, or to taste
pinch black pepper
2 tablespoons Gefen Olive Oil
2 tablespoons Jack Daniel’s whiskey
2 tablespoons good-quality coffee liqueur
1/2 teaspoon Gefen Cocoa Powder
1 teaspoon Glicks Soy Sauce
1 bay leaf, crushed
To make the marinade: Mix together garlic, salt, pepper, and olive oil in a small bowl. Add whiskey, liqueur, cocoa powder, and soy sauce. Combine well.
Place roast in a large pan. Smear marinade mixture all over meat. Sprinkle with crushed bay leaf. Cover and refrigerate overnight.
Cut onion into quarters and slice crosswise. Heat olive oil in an eight-quart pot. Add onion slices and sauté for five minutes, stirring occasionally. Add the light brown sugar and mix together for one minute.
Add the roast to the pot together with the liquid from the marinade. Do not add any water. Bring to a boil, reduce heat to low, and cook for three hours or until soft, rotating roast every hour. It’s important to cook over low heat so the meat releases its own juices.
When it’s finished cooking, leave the meat in the covered pot, with the flame off, for half an hour. Remove from pot, cool to room temperature, and then refrigerate for a few hours before slicing.
Styling and Photography by Chavi Feldman
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What can I sub for coffee liqueur? Thanks.
You can use any liquor, coffee or just skip.