The Culinary Connoisseur
Here’s the Beef
02
Apr
Apr
You’ve brought home a beautiful roast but have no idea
what to do with it. All year long you might just slather it in barbecue sauce
or other prepared ingredients but if you do not use many purchased products on
Pesach it takes a bit more creativity. We like to say “use what you can—to its
fullest potential.” Salt, pepper, onions, garlic (optional) wine and sugar can
help bring out amazing flavor when you use them in the right combination.
what to do with it. All year long you might just slather it in barbecue sauce
or other prepared ingredients but if you do not use many purchased products on
Pesach it takes a bit more creativity. We like to say “use what you can—to its
fullest potential.” Salt, pepper, onions, garlic (optional) wine and sugar can
help bring out amazing flavor when you use them in the right combination.
Cracking the salt open makes a dramatic
presentation—you might even want to serve it at the table!
presentation—you might even want to serve it at the table!
1/3 cup light olive oil
1 medium onion, minced
3 cloves garlic, crushed (optional)
1/4 cup horseradish, ground
1/4 teaspoon ground black pepper
1 second cut brisket or rib roast, about 3 pounds
3 pounds kosher salt
1 1/4 cups water
Combine oil, onion, garlic, horseradish, and pepper in a
heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in
refrigerator 2 hours or overnight.
heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in
refrigerator 2 hours or overnight.
Preheat oven to 350 degrees F. Line a 9”x13” roasting pan
with aluminum foil.
with aluminum foil.
Combine kosher salt and water to form a thick paste. Pat
1 cup of the salt paste into a 1/2-inch thick rectangle in the center of the
pan.
1 cup of the salt paste into a 1/2-inch thick rectangle in the center of the
pan.
Pat roast dry with paper towels. Place roast on salt
layer; gently pack remaining salt paste all around meat to seal well. Bake for 2
hours. The crust may crack slightly. Remove from oven; let stand 10 minutes. Crack
salt crust open, remove and discard.
layer; gently pack remaining salt paste all around meat to seal well. Bake for 2
hours. The crust may crack slightly. Remove from oven; let stand 10 minutes. Crack
salt crust open, remove and discard.
Slice and serve immediately.
Veal meat is
more delicate than beef. Be sure not to overcook it or the slices will fall
apart
more delicate than beef. Be sure not to overcook it or the slices will fall
apart
1 4-5 lb. veal neck roast, tied
2-3 tablespoons oil
2 large onions
6-7 garlic cloves
2 cups semi dry white wine
Kosher salt
Freshly ground pepper
Preheat oven to 350 degrees.
Rub the oil over the entire roast.
Slice the onions and garlic. Tuck as many slices as you
can under the net all over the roast.
Place roast in a 9 x 13” pan. Add
any onions and garlic that did not fit under the net.
can under the net all over the roast.
Place roast in a 9 x 13” pan. Add
any onions and garlic that did not fit under the net.
Pour the wine over the veal; season generously with salt
and pepper.
and pepper.
Cover tightly with foil and bake 30 minutes for each
pound of meat. When it’s done, remove from oven and cool completely.
pound of meat. When it’s done, remove from oven and cool completely.
Remove the net and discard all the onions and garlic.
Slice veal and serve. If you freeze it, allow it to come back to room
temperature before reheating at 350 for 30 minutes.
Slice veal and serve. If you freeze it, allow it to come back to room
temperature before reheating at 350 for 30 minutes.
This more expensive cut benefits from high-heat
roasting rather than braising
roasting rather than braising
4-5 sweet Vidalia onions
1-2 tablespoons sugar
1 3-4 lb. square cut or Delmonico roast
Kosher salt 
Fresh ground black pepper
Slice onions in rings. Heat oil in a large oven-proof
pan, like cast iron. Sauté the onions until golden, adding sugar to increase
their natural sweetness.
pan, like cast iron. Sauté the onions until golden, adding sugar to increase
their natural sweetness.
Once the onions are caramelized, remove from the pan and
set aside.
set aside.
Place the pan back on the heat. Rub salt and pepper generously over the roast
and sear it, top and bottom until it has a nice crust.
and sear it, top and bottom until it has a nice crust.
Place the reserved onions on top of the roast and put the
pan into a 400 degree oven. Roast, uncovered, for 1 ½ hours. Remove from the
oven and allow it to rest 15 minutes. Slice and serve with the caramelized
onions.
pan into a 400 degree oven. Roast, uncovered, for 1 ½ hours. Remove from the
oven and allow it to rest 15 minutes. Slice and serve with the caramelized
onions.
You can also freeze it sliced. Bring back to room
temperature and reheat 20 minutes in a 350 degree oven.
temperature and reheat 20 minutes in a 350 degree oven.