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I dreamed up this roast a while ago, and when I tasted the sauce just as it came out of the oven, I was instantly transported to a Chinese restaurant. The pineapple in the sauce helps tenderize the meat, making it really soft. The familiar flavors work so well on a roast — even the pickiest kid in the family asked for doubles!
1 red pepper, diced
1 green pepper, diced
1 onion, diced
1 3-4-pound (1 and 1/2–2 kilogram) French roast
salt, to taste
pepper, to taste
1/3 cup Glicks Soy Sauce
2 tablespoons rice vinegar
2 tablespoons Manischewitz Honey
1/2 cup Haddar Brown Sugar
2/3 cup crushed pineapple
1 tablespoon Gefen Sesame Oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 teaspoon ground ginger
1 mango, diced
1 and 1/2 cups fresh pineapple chunks, diced
2 shallots, very finely chopped
1/2 cup fresh parsley or cilantro, finely chopped
1/2 jalapeño, or more, to taste
2 tablespoons fresh lime juice or Heaven & Earth Lime Juice
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Place peppers and onion in the bottom of a large roasting pan. Set aside.
Heat a large pan over high heat. Sprinkle salt and pepper all over the roast, then sear for about a minute per side. Place into pan over the vegetables.
Whisk all sauce ingredients together in a small bowl. Pour over meat.
Cover pan tightly and bake for three to four hours (about an hour per pound).
Combine all ingredients in a medium bowl. Stir to combine. Serve alongside the roast.
Photography and Styling by Miriam Pascal
How Would You
Rate this recipe?
would this be good at room temperature for Shabbat lunch?
We think it would be better warm, but it’s also okay to serve room temperature.
Is that a brisket?
French roasts are usually made with either boneless chuck or rolled rump roast. Boneless chuck is a cut of beef from the upper shoulder of the cow.
What can be used in place of Pineapple if some one is allergic to Pineapple?
Fred London
rxpfrl@yahoo.com
In the sauce you should be able to replace with any other canned fruit, maybe peaches? and for the salsa I would just increase the amount of mango.
Amazing! My kids rated this best meat ever… soft and flavorful. I used a 3 inch piece of fresh ginger instead of ground ginger and the smell while preparing this recipe was heavenly.