Pessach is one of my favorite holiday to cook for. There's something about the limited ingredients and utensils that's just challenging, but in a good way. It brings things back to simplicity. Real ingredients. No store bought sauces. Just real simple ingredients that make the best dishes ever.
This Veal shoulder roast was made with the most simple ingredients yet came out amazing!
Don't underestimate the value of your plain ingredients because sometimes that’s all you need to cook!
1 veal shoulder roast (i bought mine at @boucherie_eden ) about 2kg, but you can opt for a smaller one.
Mix of: 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder
3 tbsp oil
2 large onions or 3 small ones, thinly sliced
1/2 cup raisins
1/2 cup apricots
1/4 cup dry red wine
2 packs of @gefen_foods chestnuts, optional
1/4 cup honey
1/4 cup water
DIRECTIONS:
Preheat oven to 300F. Prepare an oven safe baking dish and set aside. Pat dry your roast.
Heat a pan with oil. Rub mix of salt, pepper and garlic all over the roast. Sear roast on all sides (do not forget the sides). Set roast aside in your baking dish.
Fry onions in that oil until translucent. Add apricots and raisins and continue frying until a little caramelized. Add wine and deglaze the pan.
Add chestnuts and honey and caramelize for a few extra minutes.
Pour mixture on roast and add water around.
Cover tightly and place in the oven for at least 4 hours. Baste every hour. It will be ready when it is fork tender. Only then, uncover and bake an extra 45 min - 1 hour, until golden top.
To slice, refrigerate your roast, and only when its cold, slice thin using a very sharp knife.
Enjoy,
Guila
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