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Friday, September 23, 2005 | return to: rosh hashanah
Book for kosher cooks
by lisa j. huriash, south florida sun-sentinel/newscom
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"Silver Spoon: Kosher Cooking for the Discerning Palate" includes more than 400 step-by-step recipes, many of which include serving tips. Here is one of the most flavorful recipes in the book, Festive Meat Roast.
Festive Meat Roast | Serves 4 to 6
1 tsp. flour
4 lbs. boneless beef chuck shoulder pot roast
1 red onion, sliced
1/2 cup dry onion soup mix
1/4 cup Asian duck sauce
1 cup water
3 red potatoes
6 carrots, peeled and cut into 3-inch chunks
You will need a bag designed for oven roasting. Place flour in a large oven-roasting bag. Arrange meat in bag and place in a 9-by-13-inch baking pan. Add remaining ingredients to bag. Tie bag shut and cut a few slits on top of bag to allow steam to escape. Bake at 350 degrees 3 1/2 hours. Open bag and remove meat. Serve with vegetables and sauce from bag.
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