2013 March 15 | Kosher Recipes and Jewish Table Settings

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

SECURED payday loans

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

11 Comments 15 March 2013

Portobello Cranberry and Wine Brick Roast for Shabbat:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat. When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
1 cup of Imagine or Passover chicken broth
1 can of whole or jellied cranberry sauce
1/4 cup all purpose flour
1 large onion, sliced
6 garlic cloves chopped
3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
One 4 0r 5 lb brick roast
4 portobello mushrooms sliced

Directions for this Shabbat recipe:

Preheat oven to 350 degrees.
Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame until melted and boiling for about 10 minutes.
Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
Pour cranberry sauce mixture on top and cover.
Roast for about 1 and one half hours and then add half of sliced portobello mushrooms for another half hour.
Cool, slice, and re-heat for 45 minutes to an hour before serving.
Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.

Quinoa with Roasted Sweet Potatoes and Dried Cranberries (thejewishhostess.com)
Simple Roasted Garlic and Rosemary Chicken (thejewishhostess.com)
Greek Chicken for Shabbat (thejewishhostess.com)

kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Brick Roast with Red Wine and Red Onion Garnish

2 Comments 15 March 2013

Thank you Yael from Culinary Kosher! When I asked Yael for the BEST PASSOVER ROAST from her site, she sent me this red wine marinated brick roast recipe, and I immediately knew it was just perfect for The Jewish Hostess readers. Its easy, and I can just tell that it is a juicy and tasty holiday or Shabbat roast recipe. Enjoy! Marlene

Brick Roast with Red Wine and Red Onion Garnish

1 Brick Roast 3-4 Lbs
2 tablespoons Olive Oil
4 Garlic Cloves Crushed
1 tablespoon Kosher Salt
1/4 cup/s Dry Red Wine

Red Onion Garnish

3 Red Onions
1 tablespoon oil
1/4 cups kosher red wine

Preparation:

Put the garlic, oil and salt in the food processor and make a paste.
Rub it all over the meat and let meat sit in refrigerator for a few hours or over night.
Preheat oven to broil. Pour the wine around the meat (if using). Turn the meat over every 15 minutes. Total roasting time depends on how well done you like the meat. Slice and serve.

Garnish: