For those seeking an impressive centerpiece for the Rosh Hashanah meal without spending excessive time in the kitchen, this slow-braised beef shoulder delivers on all fronts. The dish combines tender, fall-apart meat with a rich, subtly sweet sauce built from dates, silan (date honey), and red wine—ingredients that carry symbolic meaning for the Jewish New Year while creating layers of flavor. The aroma fills the home hours before guests arrive, and the actual preparation requires relatively little active work.
Beef Shoulder with Dates and Silan
Ingredients:
- 3 to 4 pounds beef shoulder
- 3 large onions, sliced
- 8 to 10 pitted dates
- 4 garlic cloves
- 2 tablespoons silan (date honey)
- 1 cup red wine
- 1½ cups water or beef stock
- 1 teaspoon sweet paprika
- ½ teaspoon cinnamon
- Salt and black pepper to taste
- Olive oil
- Handful of sliced almonds for serving
Preparation:
- Heat a small amount of olive oil in a wide, oven-safe pot.
- Sear the beef thoroughly on all sides until well browned, then transfer to a plate.
- In the same pot, add the sliced onions and sauté until softened and golden.
- Add the garlic and stir for about one minute.
- Add the dates, silan, red wine, paprika, and cinnamon.
- Season with salt and pepper and stir to combine.
- Return the beef to the pot, add the water or beef stock, and bring to a gentle simmer.
- Cover the pot and transfer to an oven preheated to 320°F (160°C).
- Braise for approximately 3 to 3½ hours, until the meat is very tender.
Remove from the oven and let the meat rest for a few minutes before slicing.
Pour the sauce generously over the meat along with the onions and dates, and scatter toasted almonds on top before serving.
