Brick Roast
Serves
4-6
Prep time
50 min
Cook time
3 hours
Serves
4-6
Prep time
50 min
Cook time
3 hours
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 4 lb Brick Roast
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 cup veg/canola oil
- 3/4 cup white wine
- 2 tbsp brown mustard
- 1 tbsp paprika
- 1/4 tsp black pepper
- 5 cloves garlic, crushed
Directions
- 1) Combine all ingredients (except meat) in medium bowl.
- 2) Place marinade and meat into gallon size re-sealable plastic bag. Squeeze out air. Marinate in refrigerator for 8 hours or overnight.
- 3) Bring meat to room temperature for 1 hour before roasting.
- 4) Preheat oven to 350°F, Place meat and marinade in a 9x13 inch baking dish. Bake for 1 1/2 to 2 hours covered.
- 5) Uncover and bake for an additional 1/2 hour. Alternately you can uncover and broil it for 15 to 20 minutes per side.
- 6) When cool, slice against the grain.
Yossi’s Tips
1. It is Important not to overcook this roast as it will dry out and lose It’s flavors.
2. Lower temperatures and/or less time should be used if roasting in a convection oven.
2. Lower temperatures and/or less time should be used if roasting in a convection oven.
