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My mother often seasons her special roasts with Dijon mustard, so maybe that’s why I associate the crusted piece of meat with unique and special occasions. The sharp mustard flavor really cuts through the marbleized piece of roast, while not detracting at all from the naturally rich flavors. It’s sure to create an experience worthy of your family’s Yom Tov seudah.
3-and-1/2-pound (1-and-1/2-kilogram) brick roast
1 tablespoon Lipton Onion Soup Mix
1 tablespoon Tuscanini Olive Oil
4 cubes Gefen Frozen Garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary
1/4 cup Haddar Dijon Mustard
Mix all the rub ingredients in a bowl. Smear evenly over the roast. Marinate in the refrigerator overnight.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Roast for 40 minutes for medium rare.
Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti
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Hi this only takes 40 min to cook on such low temp? without searing?
Hi, we checked with the recipe creator and they said this is correct. I am assuming this is if you like your meat on the more rare side. If not, I’m sure you could cook it for longer, if you don’t like it so rare.