It is not a holiday without roast: shoulder roast with dried fruit and mushrooms

Roast shoulder cooked with onions and spices and added to a sweet sauce, dried fruit and mushrooms.

A classic and wonderful dish for Seder night, which can (and even should) be prepared the day before, and save time on the eve of the holiday

Walla!

Food

06/04/2022

Wednesday, 06 April 2022, 09:00 Updated: 09:01

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Roast with dried fruits and mushrooms (Photo: Anatoly Michaelo)

Roast shoulder that is cooked whole, with onions and spices, softens, kept overnight in the refrigerator, then sliced ​​and added to a sweet sauce of onions, pomegranate concentrate and plenty of dried fruit and mushrooms.

A classic and wonderful dish for Seder night, one that can be prepared with fun the day before, and save time on the eve of the holiday.

Arthur Gidelwitz, chef of Merindo Restaurant, explains about the slice "The slice here comes from the front leg of a veal or cart, it is an ideal slice for long cooking in a pot or oven thanks to its fat levels. The long cooking also makes it soft and juicy The meat flavors. At Merindo, we only serve female strollers, which ensures a particularly soft portion, because the percentage of fat in the meat is higher. The slice in an elongated and narrow shape that is easy to spread. "

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Roast shoulder in dried fruits and mushrooms

Recipe By: Arthur Gidelwitz, Chef of the Merindo Restaurant

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• 20 minutes work

• Four hours in total

• Easy to prepare

• 6 diners

• Recipes for Passover

• fleshy

• meat

• Casserole dishes

• Stews

• kosher

Roast with dried fruit (Photo: Anatoly Michaelou)

Ingredients

• Roast

  • 1-1 1/2 slices of central shoulder roast or simulated fillet

  • 1 coarsely chopped leek

  • 1 white onion cut into 4

  • 1 purple onion cut into 4

  • 5 units of allspice

  • 3 bay leaves

  • ½ Bunch of parsley

  • 1 unit carrots

• For the sauce

  • 8 units used dried

  • 8 pcs dried plum

  • A handful of white raisins

  • Olive oil (or butter)

  • 2 units chopped onion

  • Basket of chopped champignon mushrooms

  • ½ Pomegranate center

  • 3 tablespoons silane

  • Salt and pepper

• For the conversion table, click here>

Preparation

How to make shoulder roast with dried fruit and mushrooms?

• 1 Place the roast piece, with the leeks, onions, carrots, allspice, bay leaves and parsley in a wide, low pot, and add water until covered.

• 2 Cook covered, over medium heat for about two and a half hours.

• 3 Drain the slice from the cooking liquid (the spindle) and the vegetables, and save the liquids for the sauce.

• 4 Refrigerate the roast (recommended overnight in the refrigerator).

  Slice into slices the thickness you like.

• 5

  Prepare the sauce:

  In a low pot, fry the chopped onion in olive oil (or butter) until golden, add the dried fruit and mushrooms and continue to fry for another 2-3 minutes.

• 6 Add 2 cups of stock (the cooking water of the roast we saved), pomegranate concentrate and sesame seeds, and reduce the sauce over low heat.

• 7 Add the slices of meat to the sauce and continue to reduce over low heat until the desired thickness.

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Tags

• roast

• recipe

• Dried Fruit

• Passover

• Recipes for Passover

• Kosher for Passover