• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

French Roast, Slow Cooked with Red Onion Confit

By Linda Capeloto Sendowski 1 Comment

Several weeks ago I purchased some beautiful, recently harvested red onions at the farm market.  For last Friday night’s dinner I decided to do a red onion confit with reduced balsamic vinegar poured over a French Roast or a fancy pot roast if you will.   Confit is just a matter of peeling the onions and after slicing them thin, sautéing them down to their sweet caramel goodness.  pot roast apple garnet yam bake ebay 010 I blended in some other complimentary ingredients and poured them over the roast.  It was a lovely dinner for Shabbat, just different enough from regular brisket or roast chicken.

3 medium large red onions

2 tablespoons sunflower oil

6 slivered cloves garlic

sea salt

freshly ground pepper

1/ 2 cup aged balsamic vinegar

1/ 3 cup reduced pomegranate juice

1/ 2 cup boiling water

1/ 2 cup dried sliced premium quality shitake mushrooms

1 cup prunes, still moist, sliced

4 to 5 pound French roast or Brick roast

Servings: 4 to 8

1.  Peel and Slice onions, very thin in half circles

2. Heat a large sauté pan over medium heat, add oil, and sauté stirring occasionally until onions are turning light brown.  Add sliced garlic and continue to sauté.  Season with  salt and pepper.

3. Add balsamic vinegar  to onions in sauté pan.  Reduce vinegar down until smell is less pungent.  Add pomegranate juice and reduce heat to low.  Continue to cook.

4.  In the meantime add boiling water to dried shitake slices to reconstitute.  Let sit 5 minutes.

5.  Heat oven to 350° F. Take out a large baking dish.

6.  Add mushrooms and sliced prunes to onion mixture and cook for two more minutes on low.  Remove onion confit with mushrooms from heat.  Allow to cool a bit.

7. Place roast in large baking dish.  Season meat with salt and pepper.  Less salt if using kosher meat.  Pour cooled onion confit over roast and spread it around.  Cover baking dish tightly with aluminum foil.  Place baking dish in oven.  Bake one hour and then, turn heat down to 325° F. and bake for another hour and one half.  Make sure the cover is tight, no steam escaping.

8.  Slice cooled meat across the grain in thin slices to serve.  This keeps for several days and can be reheated or eaten cold.  French roast makes great sandwiches.

9.  To make reduced pomegranate juice, boil fresh pomegranate juice in a small saucepan until reduced to half of the volume and becoming syrupy.

10.  Kosher balsamic now comes in regular or aged or white.

11.  My taste tester husband loved this meat dish, with a naturally sweet and sour taste with no sugar added.

pot roast apple garnet yam bake ebay 012pot roast apple garnet yam bake ebay 021pot roast apple garnet yam bake ebay 022

 

 

 

 

Filed Under: Beef, Chanukah, Cookbook, Holidays, Main Course, Meat, Shabbat Tagged With: balsamic, Brick roast, French Roast, kosher, pot roast, recipe, red onions, Shabbat Dinner

Reader Interactions

Comments

  1. Isabelle H Flor Cohen Johnson says

    October 18, 2013 at 11:31 AM

    Mmmh… I can almost smell the delicious aroma! 🙂

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.