New Year Shoulder Roast
The Jewish New Year, Rosh HaShana, has passed, and with it, the first of three multi-day eating marathons of the season been completed. You see, the Jewish New Year is not celebrated in the same way as one throws a party for New Years Eve, the two-day holiday is evenly split between praying in Synagogue, and dining with friends, family and members of the community.
For the week preceding the holiday, I did not leave the kitchen before 2.00am each and every night, but it was well worth it as I watched people enjoy the chicken, lamb and brisket dishes that were prepared for the celebration. We still have enough left-overs to last us a week and in some respects, I am glad to re-heat rather than cook for the next few days!
Last Friday night, in honor of my wife’s return from a business trip, accompanied with my Mother in Law on her first visit to our new home in the Mid-West, I made a roast. Now, while I am more than confident to roast a chicken, grill fish or experiment with soups, beef leaves me wondering. It’s almost as though the cow or sheep deserves more respect from me, after all, it’s usually a more expensive cut than chicken! I worry about overcooking, over-seasoning or over-smoking the meat. Every single time.
After trying to find a recipe or guidance for a beef shoulder roast that did not call for factory-processed “all purpose sauce and marinade“, I gave up and went with my gut.
If I recall correctly, you will need the following:
- Chili Powder
- Black Pepper
- Garlic Powder
- Dried Parsley
- Can of Tomato Sauce
- Balsamic Vinegar
- Root Vegetables
Place your roast in a large pot, cast iron is always preferred, but a Ziploc or Tupperware will suffice for marinating the beef. Open a bottle of beer and pour over the roast. While you’re at it, grab a cold one for yourself. Add a tablespoon of balsamic vinegar. Set in the fridge over night. If you are able to, turn the beef so it can marinate on both sides.
When ready to cook, combine the dried coriander, cumin, chili powder, black pepper, garlic powder and dried parsley in a small bowl.
Pour your dry rub on to a dry cutting board, plate or cookie sheet – it must be dry or your rub will become a paste and won’t be as easy to work worth. Before applying your rub to your roast, put a griddle or skillet on the stove top and allow it to heat – if you want those awesome grill marks on your beef, you want the griddle to be very hot at first touch. Apply the rub, and when you’re sure the griddle is hot, sear your roast. Ten to fifteen minutes on each side should be plenty of time if you like your beef medium-rare.
While the beef is on the griddle, slice an onion or two and lay them at the bottom of your pot. I use my dutch oven so the meat will cook evenly. Once seared, place the beef on top of the onions, and add a can of tomato sauce. Diced tomatoes are a nice touch. Add 1 cup of water and any potatoes or root veggies you want to enjoy with your roast. Put the oven on 350 for two to three hours, depending on how rare you like your meat.
Now, open a beer, read a book and savor the smells – if you leave the house and come back in about half way through the cooking process you’ll really get to enjoy that roast-is-a-roastin’ smell.