When I looked online for Rosh Hashanah main course inspiration, I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.
For those of you who don’t know what brick roast is, it’s also called French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.
Wishing all of my Jewish Hostesses a Happy and Healthy New Year!
In a pyrex bowl, make a paste out of:
- Dijon Mustard
- Chopped Garlic
- Salt Pepper
- Dried Thyme
Marinate a 3 lb. brick roast with this mixture overnight in a roaster.
Sear the roast in the oven turning on both sides in the morning.
Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.
When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.
(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)
- 2 teaspoons safflower oil
- 2 large shallots, chopped
- 4 stems fresh thyme
- 1 cup pure pomegranate juice
- 2/3 cup honey
4. Sauté the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.
5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.
6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.