One of my most popular Shabbos lunches ever, which has subsequently become a regular, was this meat dish. The beef cooks all night in a crockpot and is served, piled high, on a thick slice of challah. The glazed raisin rib falls apart and is delicious on the challah, which acts as an absorbent mop for all the lovely juices. Sometimes I add potatoes to the crockpot and at other times I make a potato salad to serve with it. Either way, it’s a winner every time.
Reprinted with permission from A Taste of South Africa with The Kosher Butcher's Wife.
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- Prep Time
- 2 cups barbecue sauce (your favourite brand)
- 2 tablespoons wholegrain mustard
- 2 tablespoons onion soup mix
- 2 cups cola
- 2 tablespoons tomato paste
- 6½ pounds (3 kg) chuck roast off the bone
- 12 large potatoes (optional)
1. Combine the barbecue sauce, mustard, soup powder, cola and tomato paste until well mixed.
2. Place the roast in a crockpot and arrange the potatoes (if using) around the meat. Cover all with the sauce mixture. This can cook in the crockpot on the low setting from sunset until lunchtime the following day. As it is a very forgiving cut of meat, it enjoys the slow cook. However, if you’re a little more rushed, it may be cooked on high for 4 hours during the day, then turned down to low for another 6–8 hours.
3. Another option is to roast the meat in the oven overnight at 230°F/110°C, but if you’re including potatoes, more liquid (about 2 cups) will be needed, as it is a dryer heat than crockpot cooking. Also ensure that the roasting dish isn’t too large for the meat, otherwise the sauce will evaporate and cook out too quickly.