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I can always count on my sister Basya for a good recipe. She is a master hostess whose house is always teeming with guests, and she’s always at the cutting edge of new and creative recipes. With meat, however, there is never any innovation. This is the recipe she always uses. Try it yourself – you’ll see why. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (3-pound) brick roast (in Israel, French roast)
1 cup Alfasi Cabernet Sauvignon or other wine
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
3/4 cup orange juice
1/2 cup Gefen Honey
1/4 cup Glicks Soy Sauce
1/4 cup oil
1/4 teaspoon ginger
1/2 teaspoon dry mustard
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place meat in a roasting pan and pour marinade ingredients on top. Cover and bake for half an hour per pound.
Remove from oven and discard liquid. Allow meat to cool and slice.
Combine sauce ingredients in a saucepan and bring to a boil. Remove from heat and pour over sliced meat.
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Serving Do I warm up the roast and then pour the sauce?