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Issue 585: Roast with Chestnuts

Brynie Greisman

Perfect every time; who could ask for more?

Wednesday, March 21, 2018

 Mishpacha-Recipe

Photography by Moshe Wulliger, Food and Prop Styling by Renee Muller

This meat comes out perfect every single time — no surprises! It’s soft, succulent, and full of flavor. Freezes well. Thanks, Shoshi.

Ingredients

Serves at least 10

  • 2 large onions, diced
  • 4 cloves garlic, chopped
  • 1 5-lb (2¼-kg) shoulder roast (see note)
  • salt and pepper, to taste
  • 2–3 bay leaves
  • 1 cup dry white wine
  • 1 3½-oz (100-g) pkg prepared chestnuts, or more to taste
 
 
Preparation

Spray an 8-quart pot with cooking spray. Add onions and garlic. Add roast and brown, over high heat, on all sides. Add salt and pepper.

   Lower heat and cook covered 4 hours. Do not add water; the meat and onions will give off liquid. Cool and slice the meat. (This can be done the day before.)

   Return the meat, onions, and garlic to the pot. Add bay leaves, white wine, more seasoning if necessary, and chestnuts. Bring to a boil. Lower heat and cook for 1 hour. Cool and refrigerate or freeze (freeze gravy separately) until using.

NOTE: You can sub almost any roast of your choice. I’ve made this with brisket, French roast, etc.

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