Glazed and Succulent Pastrami Roast

As we move into fall and begin to plan our Yom Tov menus…

This fabulous pastrami roast is out-of-this-world-delicious and perfect for your Shabbos or Yom Tov table.  It’s pretty easy to put together and freezes perfectly.  So you can plan it, prepare it, slice and freeze it in advance.  It can be defrosted in the fridge overnight and rewarmed before serving. 

Glazed and Succulent Pastrami Roast

Beef Pastrami Roast (approx. 4lb) 

1 large Spanish onion, thinly sliced, ¼ c. oil (I prefer canola or vegetable, but you can use any mild flavor oil that is good for cooking), 1 Tbsp. light brown sugar, ¼ tsp. salt.

Note: If you like lots of sautéed onions, use 2 Spanish onions, 1/2 c. oil, 2 Tbsp. brown sugar, and 1/2 tsp. salt. 

For the sauce you will need:

¾ c. ketchup, 2 Tbsp. teriyaki sauce, ¼ c. honey, ¼ c. apricot preserves, 2 Tbsp. red wine vinegar, 2 Tbsp. orange juice, ½ tsp. dry mustard powder, ½ tsp. garlic powder.

Method

Place the roast into a pot of cold water that is large enough to hold the meat.  The water should just cover the meat.  Cover the pot and put the pot over a high flame.  When the water comes to a rolling boil, lower the flame to medium-low and simmer the roast, covered, for two hours.  A fork inserted into the roast should go easily in and out. 

While the roast is cooking, prepare the onions.  Heat the oil in a shallow, non-stick fry pan, over medium-high heat.  When the oil is hot, add the onion slices and lower the flame to low.  Sprinkle the onions with the brown sugar and salt and sauté the onions, stirring occasionally, until golden brown.  This should take at least half an hour; you want the onions nice and golden. 

Remove the onions and drippings from the pan – using a spatula to scrape down the fry pan – and arrange the onions and drippings along the bottom of an oven safe 9 x 13 baking dish or large roasting pan.  Set aside.

Prepare the sauce: combine all sauce ingredients together in a small bowl, mixing well.  Set aside. 

Pre heat the oven to 350*.  When the roast is finished cooking, carefully drain off the water.  Transfer the roast to the prepared baking dish, arranging the roast over the sautéed onions.   Pour the sauce over the top and sides of the meat.  Tightly cover the dish and bake for 40-45 minutes.

Allow the roast to rest for at least half an hour.  When the roast is cool enough to handle, slice the meat into slices of desired thickness.  The roast may be served hot or at room temperature. 

Yield: 8 to 10 servings

Don’t forget to check out these other great recipes for your Yom Tov table:

https://michalhorowitz.com/pan-seared-honey-orange-dark-meat-chicken-cutlets/

https://michalhorowitz.com/garlic-herbed-chicken/

https://michalhorowitz.com/apricot-glazed-champagne-chicken/

With apples, pomegranate, dates and honey – this is a wonderful, tasty, fun, siman-filled salad for your Yom Tov table.  Note – if you don’t eat nuts during this time – just omit them. 

https://michalhorowitz.com/apple-pomegranate-charoses-salad/

And for another siman, we use gourd…. https://michalhorowitz.com/sweet-pumpkin-bake-kugel/

Happy cooking and enjoy!

Michal

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2 Comments
  • Joyce Klein
    Posted at 16:55h, 29 August Reply

    Do you think this recipe would work well with corned beef?
    ( love your recipes, Michal! )

    • Michal Horowitz
      Posted at 17:56h, 29 August Reply

      Sure. It would be delicious with corned beef as well!

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