Searching for the perfect Roast or Brisket Recipe for Rosh Hashanah? You’re going to love this Silan Braised Roast with Apples and Leeks – full of symbolic Rosh Hashanah foods and addictive flavor!
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Rosh Hashanah is coming soon, followed by sukkos soon after, and I’ve got all kinds of delicious, seasonal recipes waiting for you guys – starting with this delicious rosh hashanah roast recipe. I’ve got all kinds of deliciousness in the lineup, but feel free to comment below and let me know so I can try to help!
Now, let’s talk about this meat recipe. I have so much good to say about it! I mean, I know I’m biased, but I just need to tell you that I snuck a little taste before the photoshoot (quality control, obvs) and…. well, long story short, I had roast for an early lunch. Hey, don’t judge – you’ll understand once you make and taste this meat! Not only is it full of symbolic Rosh Hashanah foods, like apples, leeks and dates, but it’s crazy tender and just so juicy. Oh, and the sweet and savory combination of ingredients in this roast is a serious winner, and will turn this Rosh Hashanah meat recipe into a year round favorite – trust me here!
What’s on your Rosh Hashanah menu? Besides for this meat, of course!
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- 1 large onion, cut in quarter ring slices
- 2 leeks, cut in half moon slices
- 2 granny smith apples, peeled and sliced
- 1 roast, 3-5 lb, see note
- salt and pepper, for sprinkling
- ½ cup silan (date honey) or honey
- ½ cup broth or white wine
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground sage
- Preheat oven to 325.
- Place onions, leeks and apples in a large (9x13 or bigger) roasting pan. Set aside.
- Heat a large frying pan or grill pan over high heat. Sprinkle salt and pepper on both sides of the meat, then sear on high for about 2 minutes per side, until the outside is browned. Place on top of vegetables in pan.
- Prepare the sauce: whisk together all ingredients in a small bowl. Pour over the meat in the pan.
- Cover pan tightly and bake for about 45-60 minutes per pound, until the meat is tender.
- For this recipe, I used a french roast, but it will work well with any cut of meat that does well braised (cooked low and slow in liquid), such as second cut brisket, minute roast, or brick roast.
- This roast freezes really well. Wrap well to avoid freezer-burn.
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Thanks for stopping by, friends! I know you’ll love this roast, so go make it, then come back quick for another fantastic recipe! – Miriam
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