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Bronzed Bag of Beef

Bronzed Bag of Beef


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Bronzed Bag of Beef

This healthy looking meal in a bag is one of those tasty, loyal, never-let-you-down kind of recipes. Although the meat and vegetabls are in a bag, the bag doesn't act as a 'sunblock'. The transparency of it allows the meat and vegetables to 'tan' to a perfect shade of dark brown. They say there's nothing quite like a bronze-tanned piece of oiled beef!


  • Ready Time : 0 min




  • 4 parsnips, cut into 2 inch chunks
  • 8 baby beetroot
  • 2 red onions, cut into quarters
  • 1 lb baby onions
  • 1 head of garlic
  • 3 sprigs of thyme
  • 1/2 - 3/4 cup oil
  • 1 Tbsp brown sugar
  • coarse salt
  • 1 large transparent cooking bag
  • 4.5 pounds roll of beef (rubbed with roast beef spice)


Place all the vegetables with the thyme in a bowl and coat with the oil. Sprinkle with the sugar and coarse salt.
Place the vegetables into a large cooking bag together with the meat. Roast for 2 hours at 180 Deg. C/ 350 Deg. F
Don’t turn or touch the meat as it may squash the vegetables.
Serve with rice and peas.

TIP:  Ask your butcher to spice the roll of beef with Bbq or roast beef spice. Carrots, cubed butternut and baby potatoes can also be added.

About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




11 Responses to Bronzed Bag of Beef

  1. avatar says: mushi

    B”H Once again a winner! I spiced the meat myself so that I can control what I use, but pretty much a standard beef rub. I also cooked it a bit longer.. it was scrumptious… Thanks Again!

  2. Mushi, I love you. Thank you!! Everytime I submit a recipe I wait for your comments!!So happy !!

  3. avatar says: mushi

    B”H LOL! Here I am searching for ideas for Shabbos…your’s are the first recipes I am looking at. I think what I like best is that even if I don’t follow your recipes so precisely, you give me good ideas that I can play with and make into my own creations. Thanks for inspiring me! That makes, ~me~ “So Happy”!!!

    • That’s exactly what cooking is all about. Taking ideas, then creating what works for you and your family. As my father (OBM) always said. “It all depends on what we have a ‘mouth’ for”. He only ate his cheesecake warm, with a blob of freshly whipped cream and a ‘diet’ coke, just to balance out the calorie intake!!

  4. what type of meat should i ask the butcher for, and should i ask for it to be wrapped with string? that’s what the picture looks like. thank you. cant wait to try this

  5. avatar says: annette

    My mom has been bag-cooking for forever! she usually uses a pot roast or even a brisket. she seasons the meat with salt, black pepper, onion & garlic powder & paprika. she then adds a little flour to thicken the gravy. She puts the meat in with a cut up onion, & 2 cans whole potatoes (I know-canned? But don’t knock it unless you tried it!!) She then tops it all off with an envelope of onion soup mix. She then closes the bag, pokes a couple of holes in it, puts it in a pan, & cooks it at 350* for 2 hours.

  6. avatar says: Eric J.

    What cut would be the equivalent of a “roll of beef?” Brisket? Chuck roast?

  7. Sounds great but I question toxins being released when these bags are heated ? If the are released by all other plastics when heated I’m not comfortable using them. Any statistics to prove me wrong? Esther abramowitz

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