Sauerbraten – Classic Roast Beef with Apples and Raisins


September 11th 2014By Tom Franz

Classic German roast, my mom’s favorite for special occasions and holidays. I love to prepare it for Rosh Hashanah with apples, raisins and dried fruit like apples, apricots and figs that add a wonderful aroma and flavor to the meat. It’s a sweet and sour flavor, and the meat is so tender after being marinated for 3 days. If you don’t have enough time, at least try to marinate for a day.


Roast Beef & Fingerling Potatoes w/ Mushroom Gravy

Dry Roast Beef

October 28th 2011By June Hersh

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven. Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.


Oven Roasted Beef


May 16th 2011By Joy of Kosher


Southwestern Beef Roll-Ups

Southwestern Beef Roll-Ups

July 23rd 2011By Joy of Kosher

This tasty snack is simple to make and a good source of protein