This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the Pesach Recipe series.
With so few ingredients at our disposal, flavoring food on Pesach can be a real challenge. In this video, Gitty Rapoport makes use of an unexpected Pesach ingredient to flavor her roast: Leftover grated horseradish from the Seder!
The sweet onion jam paired with the sharp horseradish flavor provides the perfect flavoring for this medium-rare roast. Serve with jalapeno-sauced roast vegetables for a delightful Yom Tov dish.
Rib roast sponsored by Yossi’s Cuts.
VIDEO:
You will need:
6 lb roast
1 cup shallot jam
1 cup grated horseradish
Kosher salt
Oil
Shallot Jam (can be made ahead of time and stored in a mason jar in the fridge)
10 diced shallots
¼ cup sugar
1 cup red wine
Pinch of salt
Sweet potatoes:
4-6 peeled & cubed, medium sweet potatoes 1 cubed pineapple
1 peeled jalapeño
2 shallots
Salt
Directions:
Jam:
• Heat oil in sauce pan, add shallots and cook until caramelized. Add in sugar and stir as shallots continue to caramelize.
• Stir in the wine and cook until it reduces and the mixture becomes sticky. Add salt to taste.
Roast:
• Bring roast to room temperature.
• Preheat oven to 400°F
• Season roast with salt liberally and smear oil all over. Coat with the Shallot Jam and then sprinkle horseradish on all sides of the roast.
• Place roast on a roasting rack in a large roasting pan. Insert meat thermometer in the thickest part of the roast. Roast until temperature reaches 135°F – 140°F (medium/rare).
• Let roast cool for 10-15 minutes before slicing.
Roast Vegetables:
• Preheat oven to 400°F
• Line cookie sheet with parchment paper.
• In food processor or blender, combine shallots, jalapeño, oil and salt.
• Pour the mixture over the sweet potatoes and pineapple cubes and mix until evenly coated.
• Roast for approximately 35-40 minutes, until the pieces are tender and starting to caramelize.
• Plate alongside the roast and enjoy!
6lb roast is ambiguous. Which cut to use?
Really appreciate these recipes given by a great role model of a Jewish woman. Thanks! Will use iyh.
You are 100% correct, only practical for the Second day or the Last days of Pesach. can Not use Maror until after second Sader
shallots are in the onion family
is this in the garlic or onion family?
A sharp serrated knife would’ve been better.
oil: some hold only by schmaltz, many hold by certain types of oils
sugar: some boil it down and strain it BEFORE pesach to make a sugar liquid.
jalapeños: shouldn’t be a problem if peeled, I’ve never heard of it being in the same category as garlic, I’ve used jalapeños in my pesach recipes and they are a G-d send on pesach!
many in lubavitch use oil on pesach, particularly olive oil. as for the sugar, my guess is that you can used pre- boiled and sieved sugar to make the syrupy jam in this recipe. this type of “cooked” sugar, too, is used by many in lubavitch. as far as the pepper is concerned, many will use thin- skinned vegetables as long as they’re carefully and fully peeled. for example, many people peel and eat tomatoes on pesach. people also eat carrots that have been carefully peeled even though they do not have a natural skin, etc. personally, i’m among those… Read more »
How do you make marror patties?
The recipe includes oil, sugar and jalapenos…..
B.H. Gitty, was this roast cooked without covering?.
If I wanted the roast to be more well done inside, for how long to bake in the oven?.
That’s raw!!
it needs at least 4 or 5 hours and needs to be basted with the juice from the meat every hour