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raisin rib9949

Granny Smith’s Raisin The Roof Off Roast

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Servings

Ingredients

  • 5 - 6 lbs Raisin Rib Roast Chuck roast off the bone You can ask your butcher to roll and string it for you if you prefer a more 'uniform' look.
  • 2 Granny Smith apples peeled and roughly chopped
  • 4 oz prunes pitted
  • 1 x 13 oz can apricots in syrup retain juice
  • 2 Tbl tomato paste concentrate
  • 1 Tbsp cornstarch
  • 2 Tbsp soy sauce
  • 1 Tbsp coarse ground black pepper
  • pinch of salt to bring out all the lovely flavours

Instructions

  • Preheat oven to 350
  • Blend apples, prunes, apricots, tomato paste, cornflour, and soy sauce in a food processor until smooth..
  • Spice the meat well with coarsely ground black pepper.
  • Place meat into a small, but deep, roasting dish, with about 1 cm spare at either end and round the sides. It should almost fit like a glove!
  • Pour over the sauce, cover with foil and roast for 1 1/2 hours. (If the piece of meat is larger then a little longer).
  • Reduce the heat to 325 Decg. F , turn the meat over and continue to roast for 40 minutes uncovered.
  • Turn meat over again and roast for a further 30 - 40 minutes, basting every 15 minutes until a rich golden-brown glaze forms around the meat.
  • Serve with your favourite vegetables or potato kugel. Great kugel recipe on page 30 in the Shabbat section of 'Celebrating with the Kosher Butcher's Wife'.