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Recipe by Brynie Greisman

Succulent Citrus and Sweet Potato Roast

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Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

6 Hours, 20 Minutes
Diets

Using only simple, fresh ingredients, you can achieve awesome results. One of my favorite roasts. You’ll be making it all year long!

Ingredients

Roast

  • 1 4-and-1/2-pound (2.2-kilogram) brisket (#3 in Israel)

  • 3 medium/large onions, thinlysliced

  • 3 tablespoons Gefen Olive Oil, plus more fordrizzling

  • 2–3 tablespoons Gefen Honey or sugar

  • kosher salt, to taste (be generous)

  • black pepper, to taste

  • 1/2–1 teaspoon Elite Instant Coffeegranules

  • 2 oranges

  • 1 clementine

  • 1 medium-sized tomato, blended in a food processor

  • 1 medium sweet potato, peeled and grated

  • 2–4 cloves garlic


Wine Pairing

Château Meyney Saint-Estèphe 2020

Directions

Prepare the Succulent Citrus And Sweet Potato Roast

1.

Leave meat on counter for approximately one hour.

2.

Meanwhile, heat olive oil in a large frying pan. Add onions and honey. Lower heat and sauté for 45–50 minutes, stirring frequently to separate the onion rings, until onions are caramelized. (This can be done a day before or even a while in advance and frozen. Defrost before using.)

3.

Place onions into a large (six-quart) pot and place roast on top. Drizzle with olive oil. Sprinkle with kosher salt, pepper, and instant coffee. Rub all over the meat.

4.

Squeeze oranges and clementine. You should have one cup of fresh juice. Pour the juice around the roast. Add the blended tomato and grated sweet potato, distributing them all around the roast. Add the garlic cloves.

5.

Bring the pot to a boil. Lower heat to very low (you should see bubbles in the liquid) and continue cooking for four hours, rotating the meat every hour.

6.

Remove the meat from the pot. Refrigerate and slice when cool. Store gravy separately.

Tips:

You’ll have a lot of gravy. Serve the extra over mashed potatoes!

Notes:

This meat freezes beautifully.

Credits

Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Succulent Citrus and Sweet Potato Roast

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Devora
Devora
1 year ago

Sounds so cool and different! I would love to try for pesach! Can it be baked?

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Goldy Admin
Admin
Reply to  Devora
1 year ago

You can for the meat part, but the first few steps need to be done in a pot.