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3 Simple Rosh Hashanah dishes

Chuck roast is simmered in red wine, onions,

Chuck roast is simmered in red wine, onions, fennel seeds and smoked paprika. Credit: Marge Perry

TIP Pomegranate molasses is a middle eastern ingredient that is available at specialty and gourmet food stores.


1/4 cup flour

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon fennel seeds

3 1/2- to 4-pound boneless beef chuck roast

2 tablespoons olive oil, divided

2 cups thinly sliced onion

4 cloves garlic, minced

1 1/2 cups red wine

1 tablespoon tomato paste

3 to 4 carrots, peeled and cut into 1-inch chunks (2 cups)

1 pound baby potatoes (or regular potatoes cut into 1-inch chunks)

1. Combine flour, salt, thyme, paprika and fennel seeds in a bowl; dredge beef in mixture.

2. Heat 1 tablespoon of the oil in a Dutch oven over medium high; add beef and brown on all sides. Transfer beef to a plate.

3. Add the remaining 1 tablespoon olive oil to the pan; add the onions and garlic and reduce the heat to medium. Cook, stirring occasionally, until the onions are tender and golden, 8 to 10 minutes. Add the wine, tomato paste and 1 cup water and bring to a boil. Return meat to the pot, cover and braise 1 1/2 hours. Turn the roast over, add carrots, potatoes and cook another 1 1/2 hours, until the beef is very tender.

4. Remove from the Dutch oven, taste and add salt and pepper as desired. Allow the roast to stand, uncovered, in the pot, 10 minutes. Remove the meat from the pot and cut across in thin slices. Return slices to the pot.

5. Cover and keep warm over a low heat or in a low oven or allow to cool completely before refrigerating. (Keep meat in liquid to refrigerate.)

Makes 8 servings

Nutrition for each serving 458 calories, 49 g protein, 25g carbohydrates, 3 g fiber, 14 g fat, 4 g saturated fat, 402 mg sodium



The chicken may be marinated up to two days ahead, baked early in the day and reheated.

1 1/2 cups honey

1/4 cup pomegranate molasses

6 cloves garlic, minced

1/2 cup orange juice

2 tablespoons orange zest

1/4 teaspoon cayenne pepper (or to taste)

4 pounds bone-in chicken thighs

2 tablespoons cornstarch

1 teaspoon salt

1. Combine honey, pomegranate molasses, garlic, orange juice and zest and cayenne in a large bowl; toss with chicken and allow to marinate overnight.

2. Preheat oven to 425 degrees. Coat large baking sheet pan with cooking spray. (Pan should be shallow and large enough to hold chicken in a single, uncrowded layer. Use two pans, if needed.)

3. Remove chicken from marinade, and bring marinade to a boil in saucepan. Boil 3 minutes. Combine cornstarch with 1 tablespoon water; stir into marinade and cook until sauce is thick and shiny, about 1 minute.

4. Place chicken on the pan(s) and season it with salt. Roast chicken until an instant-read meat thermometer inserted parallel to the bone (but not touching it) registers 160 degrees, 20 to 25 minutes.

5. Brush chicken with glaze and return it to oven, occasionally basting with additional glaze until chicken is cooked through to 175 degrees, about another 15 minutes.

Makes 8 servings

Nutrition for each serving 534 calories, 31 g protein, 60 g carbohydrates, 0 fiber, 20 g fat, 5 g saturated fat, 408 mg sodium



The sauce may be made several hours ahead, refrigerated and reheated. Sear the beef but do not roast it; transfer it to the refrigerator and make the sauce in the skillet. Take the meat out of the refrigerator about 30 minutes before you cook it.

2 pounds beef tenderloin

1 1/4 teaspoons salt, divided

1/2 teaspoon coarsely ground black pepper

2 tablespoons olive oil, divided

1/4 cup chopped shallots

1/2 cup balsamic vinegar

1/2 cup plum preserves

1. Preheat oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Season beef with 1 teaspoon of the salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium high; add the beef and brown on all sides (about 8 minutes total).

3. Transfer the roast to the prepared pan and roast in the center of the oven until a meat thermometer registers 135 degrees, about 25 minutes. Remove from oven and let stand 10 minutes.

4. While the roast cooks, make the sauce: Return the skillet to medium heat; add the remaining 1 tablespoon oil. When the oil is hot but not smoking, add the shallots and cook, stirring, until they are softened, about 4 minutes. Stir in the 1/4 teaspoon salt. Carefully add the vinegar and plum preserves. Simmer, stirring often, until the mixture is reduced by half and coats the spoon.

5. Slice the meat and serve the sauce spooned over it.

Makes 6 servings

Nutrition for each serving 331 calories, 29 g protein, 24 g carbohydrates, 0 fiber, 13 g fat, 4 g saturated fat, 545 mg sodium

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