You don't have to be following a Kosher lifestyle to enjoy a flavorful, tender brick roast. This cut of beef, which comes from the top chuck, is among the most tender and juicy cuts of meat since it comes from a part of the animal that isn't used much. It is among the pricier cuts of meat, but is well worth the splurge. Whether you're preparing a special Shabbat or holiday meal, or simply looking to add a new recipe to your repertoire, a brick roast is an easy, elegant addition to your table.
Things You'll Need
- Brick roast
- Seasonings such as salt, pepper, garlic powder or paprika
- Sauce or gravy (optional)
- Roasting pan
- Meat thermometer
- Sharp knife
Look for brick roasts with plenty of marbling. If you can't find brick roasts at your butcher shop, ask the butcher for a top chuck French roast, which is the same cut of meat.
Take the brick roast out of the refrigerator and preheat the oven to 350 degrees Fahrenheit.
Season the brick roast liberally with salt, pepper, garlic powder, paprika or any other seasonings or herbs you like. Feel free to substitute fresh ingredients for dried ones by using freshly crushed or minced garlic and freshly sliced onions. You can also make a sauce to coat the roast. For example, you can mix Passover soy sauce and lemon juice with your dry ingredients or make a gravy out of stock, water, wine and other ingredients.
Place the brick roast in a roasting pan, cooking it for approximately two to three hours. Like other roasts, you should pull it out of the oven when a meat thermometer reads about 10 degrees Fahrenheit lower than the temperature you want. If you want the meat to be medium-rare, the internal temperature after it rests should be 145 degrees Fahrenheit, or 160 degrees Fahrenheit for medium. If you're going for more of a pot-roast type result, the temperature should reach between 200 and 212 degrees Fahrenheit.
Remove the roast from the oven and let it stand until it is cool enough to slice.
Tips & Warnings
- Infuse the brick roast with even more flavor by marinating in the refrigerator overnight. Don't be afraid to get creative with your roast's marinade. For example, you could saute fresh onion and garlic in oil until it's soft. Then smear it over the roast before adding salt, pepper and paprika. You could also create an easy marinade by mixing duck sauce and onion soup mix and pouring it over the roast. You can change up the end result in endless ways by using different herbs, spices and marinades.
- Create delicious, tender pulled brick roast for sandwiches by slowly cooking the roast bathed in the sauce of your choosing, in a covered roasting pan for about four hours at 300 degrees Fahrenheit. Alternatively, you can also cook the roast in a slow cooker for roughly eight to nine hours on low, or until the meat is tender enough to shred.
- Quick & Kosher: Recipes from the Bride Who Knew Nothing; Jamie Geller
- The Jewish Daily Forward: Lessons from a Kosher Butcher
- Kosher Eye: Kosher Beef -- What Makes the Cut
- The Jewish Hostess: A Shabbat and Holiday Favorite Brick Roast Recipe
- GourmetKosherCooking.com: Brick Roast
- Joy of Kosher: Frieda's Barbecued Brick Roast
- The Jewish Hostess: Juicy Pulled Brick Roast Sandwiches From Dare to Be Different Cookbook!
- B Cooks: Brick Roast With Carrots and Potatoes
- Cannuli's Quality Meats and Poultry: How Do I Determine Doneness?
- Cook With Tom: Perfect Pot Roast
- Photo Credit Jupiterimages/Pixland/Getty Images