Festive Rosh Hashanah Beef Shoulder Recipe Features Dates and Red Wine

A new recipe for a festive beef shoulder dish is being highlighted as a centerpiece for Rosh Hashanah meals, offering a rich and flavorful option that is not overly complicated to prepare. The recipe involves slow-cooking a beef shoulder with ingredients such as dates, silan (date syrup), and red wine, resulting in tender, easily shreddable meat and a sweet, savory sauce.

The preparation begins by searing a 1.5-2 kg beef shoulder in a large pot with olive oil until well-browned. The beef is then removed, and sliced onions are sautéed in the same pot until softened and golden. Minced garlic is added and cooked for another minute before dates, silan, red wine, sweet paprika, cinnamon, salt, and pepper are incorporated. The beef is returned to the pot, covered with water or beef broth, and brought to a simmer.

The dish is then transferred to a preheated oven at 160 degrees Celsius (320 Fahrenheit) and cooked for approximately 3 to 3.5 hours, or until the meat is very tender. After resting briefly, the beef is sliced and served generously topped with the sauce, onions, and dates. The recipe suggests garnishing with toasted slivered almonds before serving.

The ingredients list includes 1.5-2 kg beef shoulder, 3 large sliced onions, 8-10 pitted dates, 4 cloves of garlic, 2 tablespoons silan, 1 cup red wine, 1.5 cups water or beef broth, 1 teaspoon sweet paprika, half a teaspoon cinnamon, salt and pepper to taste, olive oil, and a handful of slivered almonds for garnish.