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A roast with sweet and savory components. The flavor is epic! The chutney adds a mélange of taste and texture. You’ll appreciate the creative presentation as well.
3 tablespoons olive oil
2 large onions, sliced in half-rounds
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 3-pound (1.36 kilogram) French roast (see note)
salt, to taste
pepper, to taste
1 cup Alfasi Cabernet Sauvignon (or any dry red wine)
2 tablespoons honey
2–3 cups water (see note)
2 tablespoons olive oil
2 medium red onions, sliced
1 fennel bulb, sliced
1 yellow apple, peeled and cubed or cut into thick sticks
2 3.5-ounce (100-gram) bags Tuscanini Italian Chestnuts, chopped
3 tablespoons light brown sugar
3 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons dry or semidry white wine, such as Baron Herzog Chenin Blanc (or a sweet dessert wine, if desired)
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat oil in a large roaster or Dutch oven. Add onions and sauté over medium heat for five minutes, until translucent. Add garlic and sauté for another two minutes.
Sprinkle roast with salt and pepper and sear for one to two minutes on each side.
Pour wine over the roast. Drizzle the top with honey. Bake for 45 minutes to one hour for medium rare.
Remove from the oven and let cool to room temperature before refrigerating. Slice when cold.
Heat olive oil in a large frying pan. Add the onions and fennel and sauté for five minutes over medium heat.
Lower heat and add apple and chestnuts. Cover the pot and cook for five minutes.
Add sugar and apple cider vinegar and stir. Continue cooking for four to five minutes.
Uncover and add lemon juice, wine, salt, and pepper. Mix well. Remove from heat, cover, and allow to steam.
Taste and adjust seasoning if necessary.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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