Roll Up Roll Up Drum Roll Beef
With all the tastes of Africa and some more too!
You may look at this recipe and think, oy so many ingredients, but each one’s blend has a unique taste that blends so well with the other. On Pesach we use a lot of fresh produce so when the recipe calls for dried you may use fresh but use a little more. Use these equivalents: 1 teaspoon dried = 1 Tablespoon finely chopped fresh.
Ingredients
3 tablespoons olive oil
4 to 5 pound brisket (a rolled cut such as eye roast would work as well)
4 large onions, halved and thinly sliced
1 heaping teaspoon of minced garlic
1 ½ cups dried apricots, chopped
2 stalks of celery cut into two inch chinks
12 dried pitted prunes, chopped
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon powdered cumin
½ teaspoon cinnamon
½ teaspoon paprika
4 fresh or dried bay leaves
2 tablespoons honey
1 ½ cups semi sweet or dry red wine
1 ½ cups chicken / beef stock
⅓ cup tomato paste
½ cup fresh orange juice
Salt and pepper to taste
Step by Step Instructions
Step 1
Preheat the oven to 180C or 350F.
Step 2
Heat the oil in a large pot over medium to high heat and brown meat on all sides.
Step 3
Remove and place into a cooking bag which needs to be placed in a roasting pan.
Step 4
In the same pot in which the meat was frying, fry the onions, garlic, apricots, celery and prunes.
Step 5
When the onions are soft add the rest of the ingredients in the order above.
Step 6
Stir well and bring to the boil, then switch off heat.
Step 7
Pour the mixture over the meat (in the cooking bag) ensuring the roast is well covered, then roast the whole dish covered in aluminum foil for 1 hour.
Step 8
After 1 hour reduce heat to 300F and uncover the foil (still leaving the meat in the cooking bag) in the roasting dish for another 2 1/2 hours.
Step 9
If you find that there’s too much liquid after 3 hours of cooking, cut the cooking bag open and allow some of the liquid to evaporate and cook out. Remember the cooking time is for a 4–5 lb. brisket.
