DRINKS & SNACKS
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SEPTEMBER/OCTOBER
24 meals. 24% savings.
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SPICED FRENCH ROAST WITH APPLES AND ONIONS
A French roast with simple flavors, yet with a twist. This is a mouthwateringly delicious roast that’s not too adventurous to try for those that like to stick to the basics. It’ll have your house smelling like Yom Tov in no time. A real no brainer to throw together.
Ingredients:
3-3.5 lb French roast
4 tablespoons of brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon chili powder
Black pepper to taste
2 apples, sliced
2 small onions, thinly sliced
1/4 cup silan
3 garlic, smashed
1 cup red wine
1 cup apple cider
1 tbsp kosher salt
Directions:
1. Preheat oven to 350°.
2. Combine all spices in a bowl. Apply a thin coating of oil to the meat.
3. Evenly distribute spice rub all over the roast. Set aside.
4. In a 9x13 pan, combine apples, onions, silan, smashed garlic, wine, apple cider and kosher salt.
5. Create a well in the center of the pan and place seasoned meat.
6. Cover with heavy foil and bake for 2 1/2-3 hours, until tender.
7. Slice once cooled.
JAMMY ONION CHUCK EYE ROAST
This BBQ infused chuck eye roast is smothered in the most delicious jammy onions. It’s packed with flavor and is well worth the time invested in making this.
Ingredients:
4 1/2-5 lb chuck roast
Salt, pepper and garlic powder, to taste
5 large onions, thinly sliced
1 tablespoon oil
1 cup apricot jam
1 tablespoon Worchester sauce
1/2 cup of barbecue sauce
1 tablespoon soy sauce
1/2 tsp salt
Directions:
1. In a large saucepan, over low heat, add oil and onions. Cover for 15 minutes. After 15 minutes, uncover and stir. Sauté over low heat for 1 1/2-2 hours, stirring every 20 minutes or so.
2. In the meantime, season roast generously with salt, pepper and garlic powder. Place in a deep 9x13 pan.
3. Preheat oven to 350°.
4. Once onions are jammy and golden, add remaining ingredients to the pan.
5. Pour onion mixture over the roast. Cover well and bake for 3 hours.
6. Let meat cool on the counter and refrigerate overnight. Slice when cold and rewarm in sauce until soft.
APPLE HONEY GLAZED CORNED BEEF
This recipe came out absolutely delicious. I was nervous to prepare a corned beef recipe for Yom Tov. It’s not everyone’s favorite choice of meat and with that reputation, I was taking a gamble. Needless to say, this was a huge hit with my taste testers. The glaze is absolutely delicious, with the perfect amount of sweet, savory and tiny hint of spice.
Ingredients:
3 1/2-4 lb corn beef
1 1/2 cups apple cider
3/4 cup honey
5 teaspoons of Dijon mustard
1 teaspoon kosher salt
3 cloves of garlic, minced
2 tablespoons +1 teaspoon lemon juice
1 teaspoon soy sauce
3 tablespoons barbecue sauce
Salt and pepper to taste
Directions:
1. Rinse corned beef well under cold water. Place in a large pot and cover with water.
2. Bring to a boil and cook for 30 minutes. Rinse well and refill with water. Repeat process once more. After rinsing a second time, simmer for 2 hours, until fork tender.
3. In the meantime, combine all sauce ingredients in a small saucepan. Bring to a boil. Lower flame and simmer for 30 minutes, stirring occasionally.
4. Preheat oven to 400°.
5. Once corned beef is fork tender, drain and place in a 9x13. Pour sauce over it.
6. Bake for 20 minutes, basting halfway.
7. Cool and slice.
