Finger licking good
Soft, Juicy Beef That's Perfect For Sukkos
Chef Avi Miller’s succulent shoulder roast, infused with an unexpected pineapple-teriyaki twist, transforms a classic into a showstopper. Perfect for Sukkot, Shabbat or any special occasion, this dish will leave your guests raving.
Chef Avi Miller, star of Kikar Shabbat’s hit cooking show, delivers a recipe that’s got everyone buzzing: a melt-in-your-mouth shoulder roast, slow-cooked for five hours at low heat, enveloped in rich, unforgettable flavors. Perfect for Sukkot!
Serves: 6
Prep Time: 5 hours, 20 minutes
Difficulty: Medium
Meat
Ingredients:
- Whole shoulder roast
- Mixed fresh mushrooms
- Fresh pineapple slices
- 2 onions, sliced into strips
- 2 red onions, sliced into strips
- Chopped celery
- ½ cup teriyaki sauce
- ½ cup chili sauce
- ½ bottle high-quality red wine
- 1 tsp coarse salt
- ½ tsp ground black pepper
- 1 tsp chicken grill seasoning
- 1 tsp sweet paprika
- ½ tsp oregano
- 1 tsp Tuscan spice blend
Instructions:
1. Place onions and mushrooms in a high-sided oven-safe pot or deep baking dish.
2. Set the roast on top of the onions and mushrooms.
3. Spread chili and teriyaki sauces over the meat.
4. Arrange pineapple slices around the sides.
5. Sprinkle salt, spices, and celery over the top.
6. Pour in the red wine and seal tightly with the pot’s lid or a layer of parchment paper topped with two layers of foil.
7. Bake at 150°C (300°F) for 5 hours.
Enjoy.