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This recipe is my go-to crowd-pleaser, and the Salad Mate BBQ Sauce added a great kick! I love making it in the sous-vide machine, but I gave directions for preparing it in the oven too. Enjoy! A Food Fight, Round 2 Recipe Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
4- to 5-pound (2-kilogram) French roast
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
1 teaspoon Gefen Paprika
salt, to taste
pepper, to taste
1 tablespoon avocado or coconut oil
1 onion, diced
1/4 cup sugar-free cranberry jam (I use Fiordifrutta Cranberry Fruit Spread)
2 tablespoons coconut aminos
2 tablespoons Alfasi Cabernet Sauvignon or other dry red wine
1 tablespoon Salad Mate BBQ Sauce
2 tablespoons orange juice
1 teaspoon garlic salt
1/2 teaspoon pepper
Combine garlic power, onion powder, paprika, salt, and pepper in a bowl. Rub them over the meat.
In a large pot, sear the meat on both sides until browned.
Make the sauce: Heat avocado or coconut oil. Sauté onion until translucent, then combine with remaining sauce ingredients.
Transfer the sauce and meat to a sous vide bag. Cook on 136.4 degrees Fahrenheit (58 degrees Celsius) for four hours (for a medium roast). Remove meat from the bag and reserve sauce. Allow the meat to rest for 10 minutes before slicing. Serve with the reserved sauce drizzled over the meat.
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Directions for oven cooking are not added. How would you recommend to do so in an oven?
Also is it best for the meat to be oven center, or top rack… Im assuming middle center?
Lastly, How would one adjust cooking time with a smaller roast?
Thank you!
can I bake in oven?
Yes, I don’t see why not.
2 questions Recipe looks amazing!
#1 I thought with sous vide cooking it is better to sear the meat after it is cooked- wont searing it before make it less permeable to the sauce?
#2 I cant find the cranberry spread- any suggestions of how I can make my own? I have fresh cranberries I froze.
Hi- That is a good question, according to google- you can sear it before but then you still need to sear it after as well. Yes- we have a cranberry sauce recipe https://www.kosher.com/recipe/cranberry-maple-sauce-4836
Sustitute Can I leave out the coconut aminos or substitute with something else
Coconut aminos are very similar to soy sauce so you can you that instead.
Can it be frozen Is it possible to make it in advance and freeze ?
Thanks
Absolutely.
Rewarm? Can I make this Thursday night and rewarm erev shabbos to serve at the Friday night meal? How would I do it without drying out the meat?
I would warm it up on indirect heat. So it won’t dry out. Don’t let it get too hot.