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Passover Recipes
Beef Roast With Melted Tomatoes and
Onions
Adapted from Susie Fishbein. New
York Times, April 16, 2008.
INGREDIENTS
1 silver tip roast, 5 pounds, or rib roast, 7 pounds
Fine sea salt
Freshly ground black pepper
4 tablespoons olive oil
2 onions, coarsely chopped
4 cloves garlic, cut into slivers
3 large or 4 medium ripe tomatoes
6 sprigs thyme, woody stems discarded.
Yield: 10 to 12 servings.
PREPARATION
1. Preheat oven to 450°F. Season roast with salt and pepper.
In a large heavy pot or Dutch oven, heat oil to very hot. Sear
roast on all sides until crusty dark brown, at least 3 to 4
minutes a side. Do not move roast around while searing, as this
will prevent crust from forming.
2. Add onions, garlic, tomatoes and thyme
to pot. Stir and cook vegetables 3 to 4 minutes. Add water to
come a third of the way up the roast. Place pot in oven, uncovered.
3. Braise about 1 1/2 to 2 hours depending
on size, until meat thermometer inserted into center registers
about 155 degrees (medium rare). Do not overcook. Remove from
oven, tent with aluminum foil, and let rest 10 minutes. Transfer
to carving board or platter and serve with tomatoes, onions
and pan juices.
