With limited ingredients to work with, cooking for Pesach is a challenge. When it comes to meats, my no-fail Pesach secret was to simply cook meat using the best wine I could find. But now I needed a new idea. When my friend Krassie shared this recipe with me, I started dreaming about how delicious it sounded before I even tasted it.
1⅓ cup sugar
3-4 lb French roast
2 large onions, sliced in rounds
- salt and pepper, to taste
2 Tbsp cold water
2 Tbsp potato starch
Rinse the French roast and pat dry. Season well with salt, pepper, and paprika. Place the sugar in a sauté or braising pot (pot should also be large enough to fit the meat, covered). Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color.
Add the meat to the pan. Using a fork or tongs, rotate meat, searing all sides twice.
When all surfaces of the meat are browned, lift the roast and place the onions undernea th. Cover and let cook over medium low heat for 21/2-3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still bubbling slightly.) Remove meat from pan.
As the onions cook, the water from the onions will mix with the sugar, creating a sauce.
In a small bowl, combine the potato starch and water. Add to the sauce. Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce.
To freeze and rewarm, slightly undercook the roast. Freeze the meat and sugar-onion sauce separately. Rewarm the sauce, only adding the potato starch and water at this point. Slice the meat and reheat with the sauce.