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Granny Smith’s Raisin The Roof Off Roast

 

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Granny Smith's Raisin The Roof Off Roast
 

 

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Recipe

Granny Smith’s Raisin The Roof Off Roast

This recipe is one of my all time favourite Rosh Hashanah recipes. It has all the sweetness for the year ahead without being too sweet. This recipe is dedicated to my granny, Gracie Smith (OBM), AKA 'Granny Smith'. Rosh Hashana is apple and honey time and I couldn’t think of a better time to dedicate a recipe to such a sweet person, who even had apples names after her! She loved singing (Soprano at that!) and loved singing for her guests, after supper. She may not have had the vocals of Sarah Brightman,but she sure had a full house whenever she could. Her hospitality and the guests she entertained always made for an exciting evening, even if it ended on a flat note!!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 5 - 6 lbs Raisin Rib Roast (Chuck roast off the bone) You can ask your butcher to roll and string it for you if you prefer a more 'uniform' look.
  • 2 Granny Smith apples (peeled and roughly chopped)
  • 4 oz prunes (pitted)
  • 1 x 13 oz can apricots in syrup (retain juice)
  • 2 Tbl tomato paste concentrate
  • 1 Tbsp cornstarch
  • 2 Tbsp soy sauce
  • 1 Tbsp coarse ground black pepper
  • pinch of salt to bring out all the lovely flavours

Directions

Preheat oven to 350

Blend apples, prunes, apricots, tomato paste, cornflour, and soy sauce in a food processor until smooth..

Spice the meat well with coarsely ground black pepper.

Place meat into a small, but deep, roasting dish, with about 1 cm spare at either end and round the sides. It should almost fit like a glove!

Pour over the sauce, cover with foil and roast for 1 1/2 hours. (If the piece of meat is larger then a little longer).

Reduce the heat to 325 Decg. F , turn the meat over and continue to roast for 40 minutes uncovered.

Turn meat over again and roast for a further 30 – 40 minutes, basting every 15 minutes until a rich golden-brown glaze forms around the meat.

Serve with your favourite vegetables or potato kugel. Great kugel recipe on page 30 in the Shabbat section of ‘Celebrating with the Kosher Butcher’s Wife’.

About Sharon Lurie

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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!

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