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Issue 536: Roast with Orange-Wine Sauce

Brynie Greisman

Two great options for optimal enjoyment

Wednesday, March 21, 2018

 Mishpacha-Recipe

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

This meat is marinated overnight, which makes it really soft and succulent. Using ingredients you have on hand, I give you two options. One is for a wine reduction sauce, where the meat has a deep wine flavor, and the other is a simpler version, where the wine flavor is mellower and complemented by the other ingredients. Both are delicious.

Ingredients

Serves 6 (more if there’s another choice for the main dish)


  • 1 3-lb (1½-kg) shoulder roast
  • 1 cup semi-dry red wine (I used cabernet sauvignon)
  • 1½ cups orange juice (preferably freshly squeezed), divided
  • kosher salt and black pepper, to taste
  • 2–3 Tbsp olive oil
  • 3 Tbsp honey
  • 1½ Tbsp prepared horseradish
  • 3 cloves garlic, crushed
  • 1–2 bay leaves, crumbled
  • 1 onion, sliced (optional)
  • 1 sweet potato, peeled and cubed
  • 1 stalk celery, sliced (optional)


Preparation

Place meat in a large Ziploc bag. Pour the wine and 1 cup orange juice into the bag. Seal well. Marinate for 8 hours or overnight, turning bag occasionally. Drain and reserve liquid. Pat meat dry. Sprinkle with salt and pepper.

   Pour a few Tbsp of olive oil into a 6-quart (6-liter) pot to coat the bottom of the pot. Set it over medium-high heat. When oil shimmers and flows smoothly, it’s ready.

   Brown meat on all sides (see note below).

   Meanwhile, make a paste with the honey, horseradish, and garlic. Remove roast from pot and rub this paste all over the roast. Return to pot. Add reserved wine/juice to pot. Scatter bay leaves around the meat. Add onion if desired. Bring to a boil.

   Reduce heat and cook for 3½ hours, rotating meat occasionally. An hour before the end, add remaining ½ cup orange juice, sweet potato, and celery, if desired.

   Refrigerate meat separately from the gravy and slice when cool. Before serving, gravy can be brought to a boil, then simmered for 10–15 minutes to thicken, and poured over the warmed meat.

   To make a wine reduction sauce, do as follows: After draining meat, place wine (I use a bit more in this method — 1½ cups wine) and orange juice in a small saucepan, and heat to boiling. Simmer uncovered for approximately 20 minutes or until reduced by half. Continue as above. Depending on the type of roast (flat or square and taller), you might want to add ½ cup water midway cooking so there’s more gravy.

 

NOTE: Meat needs a few minutes of uninterrupted contact to sear properly. It’ll stick to the bottom of the pot at first, (Don’t move it! Let it sizzle), and then release naturally when seared. After a few minutes, shake pot. If it releases, it’s ready to be flipped to another side. Searing results in an even browning/caramelization that greatly enhances the flavor of your roast.

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