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!!
- 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
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'.