The Aussie Gourmet: Rosh Hashana Brick Roast

In The K tchen Rosh Hashana Brick Roast

By Naomi Nachman

Yikes! Where did the summer go? I can’t believe Rosh Hashana is around the corner. This is a great recipe, using pomegranate juice to incorporate the simanim into my dishes that I serve for dinner on Rosh Hashana. You can use second-cut brisket instead of the brick roast.

Ingredients

b1 tsp kosher salt b½ teaspoon cinnamon b½ nutmeg b1 tsp ground coriander b1 tsp chili powder b6 cloves garlic b1-2 tablespoon of olive oil b1 cup red wine b1 cup pomegranate juice b½ cup ketchup b4-5 pound roast b12 Cipollini onions, peeled

Preparation

1. Preheat oven to 325°F. 2. Mix spices, garlic, and olive oil make a paste. 3. Spread the paste all over the meat. 4. Place meat in a roasting pan. Arrange onions around the meat. 5. In a small bowl, mix the wine, pomegranate juice, and ketchup, and pour over the meat. 6. Cover tightly and bake for 3 hours at 325°F.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.