The Art of Cooking a Slow-Cooked Roast: A Journey with Chef Jeffrey

As we embark on this culinary adventure, I invite you to join me in the kitchen, where the magic of slow-cooking meets the art of presentation. Today, we're going to cook a roast that will leave you speechless – a masterpiece of tender, juicy meat and flavorful sauce. Our journey begins with a perfectly seasoned roast, which we'll then slow-cook to perfection.

The first step in preparing our roast is to pour over it a generous amount of liquid. Yes, it's okay to be a little liberal with the liquids – we want that roast to be nice and moist. Now, let's add some onions to the mix. Should they be on top or on the side? Ah, it doesn't matter too much – just sprinkle them around the roast and let the magic happen. As you can see, our roast is already starting to look stunning. The aromas are wafting through the air, teasing our senses and building anticipation for what's to come.

Now that we have our roast cooked to perfection, it's time to slice it up. This is where the art of presentation comes in – we want to make sure each slice is a work of art. To achieve this, we need to slice against the grain. Take a look at those beautiful slices – aren't they gorgeous? The tender meat just falls apart, and the juices flow like magic.

As we continue our culinary journey, it's time to talk about reheating the sauce. This is where a little trick comes in handy – making the process go quicker while slicing the roast. By getting the sauce going, we can reheat it to perfection in no time. And that's exactly what we'll do – pour the meat back into the warm sauce and watch as it comes together like magic.

Now, let's add a finishing touch to our dish – a sprinkle of gremolata on top. This is where the art of Middle Eastern cuisine meets Italian flair. We'll mix together fresh herbs, pistachios, orange zest, and a squeeze of juice from an orange. The result is a delicious herb salad that adds a burst of freshness to our slow-cooked roast.

As we plate our dish, it's clear that we're on to something special. The gravy flows like liquid gold, and the gremolata adds a pop of color to each slice. It's time to add some fresh figs – because, why not? This is where the magic happens, folks. Our slow-cooked roast has transformed into a culinary masterpiece that's sure to impress.

And there you have it – a recipe for a truly unforgettable dish. Whether you're cooking for a special occasion or just want to elevate your everyday meals, this slow-cooked roast with gremolata is sure to become a new favorite. So go ahead, take the leap, and join me in the kitchen where the art of cooking meets the joy of sharing delicious meals with friends and family.

Gremolata: A Middle Eastern-Inspired Twist

As we discussed earlier, our gremolata adds a burst of freshness to our slow-cooked roast. But have you ever wondered how this herb salad came to be? The answer lies in its Italian roots – specifically, the classic recipe from Italy's Liguria region. Traditionally, gremolata is made with parsley, garlic, lemon zest, and olive oil.

However, as we mentioned earlier, we're going to take a Middle Eastern twist on this classic recipe. We'll mix together fresh herbs like parsley, mint, and basil with pistachios, orange zest, and a squeeze of juice from an orange. The result is a delicious herb salad that adds a burst of freshness to our slow-cooked roast.

The Art of Reheating Sauce

One of the most crucial steps in cooking a slow-cooked roast like ours is reheating the sauce. And let's be honest – it can be a daunting task, especially when you're short on time. That's why we have a little trick up our sleeve to make the process go quicker.

As we slice our roast, we'll simultaneously get the sauce going. By adding some olive oil and letting it simmer for just a minute or two, we can reheat the sauce to perfection in no time. And that's exactly what we'll do – pour the meat back into the warm sauce and watch as it comes together like magic.

Tips and Tricks from a Pro

As any chef will tell you, practice makes perfect. And when it comes to cooking a slow-cooked roast like ours, there are a few tricks up your sleeve that can make all the difference. Here are a few of my favorite tips and tricks:

* Always use high-quality ingredients – it makes all the difference in the world.

* Don't be afraid to experiment with new flavors and ingredients. That's where the magic happens!

* Take your time – slow-cooking is all about patience, folks.

With these tips and tricks under your belt, you'll be well on your way to becoming a master chef in no time. Happy cooking!

"WEBVTTKind: captionsLanguage: enarriving soon at a port near you for the fantastic time since corona okay i'm trying to get like hyper look at this camera this camera okay that's my camera this is where i'm looking i did i was about to start hi i'm naomi nachman and this is sunny side up hi everyone i am so excited to be here with sheffrey klein she's the editor in chief of flagships magazine along with her husband and we are so excited to have you on the set today welcome to sunnyside up thank you i'm really looking forward to cooking this roast with you okay so what have we got going today okay so today we're making a baharan and fig top of the rib roast well it sounds like that's perfect for rosh hashanah perfect for rosh hashanah perfect for fall and actually baharan in arabic means spice blend so cool and it varies depending where if it's from turkey or can i say absolutely yeah go for it it's like a combination of cumin cloves there's a little bit of paprika it's a really great amazing yeah and it's um it's widely available but you could also make your own okay so this smells really good it's a great spice blend and it just goes really well with the figs and it's very full so it's perfect okay yeah let's get cooking okay so the first thing you do is preheat your pan you want it to be really hot anytime you cook meat or even food just like when you bake you preheat you do the same thing for me it makes a very big difference okay so now that the pan is hot we'll get our oil in um we're using grape seed oil it's a great oil for high heat cooking oh really okay it's always good to know it's a healthier option so that's why um we're using it in this recipe today and then we will quickly just season the roast with the baharan okay so so sprinkle some of the baharan am i being big very generous these spices also it's um we're coating the meat the spices are gonna toast with the meat as we sear the meat the spices are also going to cook everything we're doing in this recipe is about building flavor so when you sear the roast you get that mired reaction you get that brownness on the top so it gives you an amazing texture you just get a really a much better chew on the meat but it also enhances the flavor of the meat hands down doing those few extra steps make a huge difference okay so i think i've done this on both sides yes the pan is really hot so be careful when you put it in okay all right here we go it smells so good already and it smells a barrage okay here we go one two three listen to that sizzle gorgeous that's amazing cooking is with all your senses you know you totally smell it you see you taste it you'll hear it a hundred that's it sizzle's awesome that's what i love about cooking it's just such an interactive immersive experience yeah your whole body is involved exactly exactly and it just smells like fall in here and yum like i'm ready i'm ready so good another tip to know when it's ready by the way if you take your tongs um oh and it it like it's still a little stuck to the pan you know that it's not ready to flip i always so when there's resistance don't put so we say the pan is speaking to you if it sticks the pan is saying slow down naomi team effort here yeah that's what you are looking for this is a cut the top of the rib is a great cut of meat it's a great alternative to brisket it's a great cup for yum tiff it cooks low and slow you can freeze it oh i love i love chips like that we can prep ahead and freeze that we can cook this now and serve it on yom yeah totally i mean even the type of roast that like tastes better tomorrow and the next day ah the concentration of flavors we're going to grab out like an oven to table we're going to do a table dish any 9x13 dish that fits the roast is going to work here okay so now i'm going to transfer it into the pan i can hold it i'm yeah this is why it's fun to cook together see both sides you're done i meant two hands ah voila okay we're gonna pop or just set that aside and now we're gonna build the sauce okay so the sauce starts with some onion and we're just going to get the onion in the pan i'll just throw it in and you just want to cook the onion until you're not really like frying it you're sort of cooking it until it's translucent right like wait wait you're sweating it um sprinkling a little bit of salt on the onions also helps the onions cook a little faster so you see the onions developing with color it's not frying it's just picking up the flavor of the spices and the meat that it was searing in which is really wonderful spices have their own oils so we are releasing those oils into the onions as well yeah so the onions are got some color yeah i like this brown um a little bit of color is fine it doesn't really matter and now we're gonna add the garlic so we're doing sliced garlic yes so we have not crushed no sliced garlic because um it's going to braise for a very long time so it's sort of like it falls apart in the sauce oh okay that's a great cooking tip for everyone i'm going to start doing that then we're going to put about a cup of dried figs okay whole dries right figs now figs are very in season round russia yeah look how the figs are even already now starting to plump up yeah and as they cook the figs are going to come to life they're plumping up with the sweat and flavor of the onions and bahara yeah like oh my gosh and then we're going to add wine and chicken stock oh you're killing me you're killing me yes i could just like go like this right now totally um and then what we're gonna add is just two tablespoons of tomato paste i am like baby sorry and this is gonna give body to the sauce and just like a subtle it's not going to taste very tomatoey i love this because i always have these unopened cans and like this is just the best so convenient um and then you get you just close it back up and it's going to last you your whole yum to season so that's great um but the tomato paste you want to cook for about three to five minutes actually you're toasting it you're letting again building flavor um it's gonna make a huge difference to the sauce you see now it's like sort of like bright red as it cooks it's gonna toast a bit and get a deeper color that's what we're looking for and you're sort of with the tomato and the wine and the sealant you're getting that like sweet and sour thing going but it's it's with a different flavor profile so the next step is to add some wine um we're using white wine oh i love this specific do you like it's a great bottle it's just i love rieslings it's very has a lot of bold fruity flavors yeah and which is actually perfect yeah um okay so i'm going to pour that i'm going to pour that in again you're going to hear that sizzle okay oh baby how much would you say about it it's one to two cups so and then the rest you kind of like finish off yeah for dinner you don't want the roast to taste like wine so um you want to just like let it cook out and have the alcohol evaporate so we're just going to give that another few minutes so we just have the flavors left exactly next we have the ceylon we're bringing more of that like you know dried fruit flavor um so we're gonna put about a quarter cup and that's gonna give the sweetness look how dark it is as she pours it in okay so you can also put a little bit less or a little bit more if you like it a little sweeter you could taste the sauce after this is really cool to seal on um it's 100 desert it has no added sugar and then we're going to put some herbs and chicken stock just to like you know um the the thyme and the bay leaf are just going to add like another layer of flavor to this balding our flavors out yes and now we're going to add the chicken stock we're going to put about a cup um you could add how if you see you might what we want to do with the liquid is we want to give and add a little bit more just go for like the whole thing no no that's good this is about that's about a cup yeah a cup is good um you could it depends on the size of your roast you don't want to completely submerge a roast in liquid what we're doing today is really the technique that we're doing with this top of the rib is braising and you want to make sure that the liquid comes to about a half to three-quarters way you don't need it to be completely similar or else it's boiling exactly okay so we just pour that over the roast and then um cover the roast okay we need your help yes we're gonna do it together okay just pour that over the roast see it's halfway yeah should the onions be on the side or over the top like through the move that around it already looks how gorgeous does it look it's stunning okay see you later we are gonna we're gonna cook this for how long um we're gonna you you must cover it um cook it for three hours on 3 50. three hours at 3 50. yes okay three hours later literally literally let it cool and we're ready to start we're ready to slice it's very important that it should be cold like you want it maybe put it in the fridge even overnight because you know that makes a big difference with the slicing so when you're slicing such a roast like a brisket or top of the rib you look at the grains of the roast and then you slice against those greens so here we go sort of like yeah so you go this way exactly why don't you show us yeah sure i'm gonna turn it this way because i don't know why it just helps me visualize the slicing so you see how gorgeous it is oh my god look how juicy that is yeah and the top does look a little bit dry because we took it out of the sauce but we're going to put it back into the warm sauce right so people should not worry if you see that it looks a little the meat is extremely tender any meat that we cook slow we'll work on this caramel yeah totally the sauce is nice and warm is that a trick to reheat the sauce well i was just making the process go quicker while i was slicing the roast you may as well get the sauce going you know okay fantastic um so i'm just going to put the meat like nestled into the sauce watch this oh wow that's pretty grab it with a knife in your finger but isn't it cool to see like the gorgeous slices you get simply by just waiting look at those fix look how they cleaned up beautiful that's that that's the dried fake that that's the dry fruit jeffrey that's amazing it's like rehydrated and all those incredible meat juices with onion and do you see the color like you see the color difference that's because we seared the meat right yeah so all those little things really do add up at the end you want to take it next level make a gremolata okay remolada's like an italian sort of topping traditionally made with parsley garlic lemon zest okay we're gonna change it up a little bit we have parsley fresh mint ah because i'm like i knew i could still get right isn't that amazing the aroma i'm trying to like go with the flavors that are in the roast so there's like bahrain it's middle eastern so i'm just gonna chop up the herbs together um to create like this like fresh herb salad almost like that's what i think of gremolata like like a herb salad because of that middle eastern theme we're gonna take our fresh herbs and we're gonna mix it with pistachios how much you can put all that in all that all of that yeah point out and then we're gonna add some orange zest and a little bit of orange so this is a microplane i totally recommend every household gets one and it just gets the zest and not the pith which is the white between the little the bitterness between the white and the peel the white and the flesh really then we're going to just juice a little bit of that in so you're just going to get this like bright fresh oh my god delicious like sort of topping and then we can drizzle in some olive oil when go for it a lot a little colorful that is it's stunning it's really stunning it's good salt do we have and we can add a pinch of salt okay and then just give it a mix and then this becomes the topping for the roast okay here we go i got three slices here nice okay you spread it out get some of the onions and the figs gorgeous stunning chalet every anyway yeah just go with whatever you feel smother it and just get some gravy going all over all over the plate too right yeah hear that spot like i feel like that needs gravy yeah yeah gorgeous okay and then we just put some of our gremolata on top jeffrey makes everything looks so beautiful thank you i mean it's just like those little things you know yeah shepherd editor-in-chief founder along with her husband of fleischick's magazine knows how to do a flashlight yeah that's exactly it that's what we do and then you could just put the fresh figs just to like another level next level this recipe is so perfect for russia i mean we invented it for rosh hashanah so to get recipes like this and more go to kosher.comarriving soon at a port near you for the fantastic time since corona okay i'm trying to get like hyper look at this camera this camera okay that's my camera this is where i'm looking i did i was about to start hi i'm naomi nachman and this is sunny side up hi everyone i am so excited to be here with sheffrey klein she's the editor in chief of flagships magazine along with her husband and we are so excited to have you on the set today welcome to sunnyside up thank you i'm really looking forward to cooking this roast with you okay so what have we got going today okay so today we're making a baharan and fig top of the rib roast well it sounds like that's perfect for rosh hashanah perfect for rosh hashanah perfect for fall and actually baharan in arabic means spice blend so cool and it varies depending where if it's from turkey or can i say absolutely yeah go for it it's like a combination of cumin cloves there's a little bit of paprika it's a really great amazing yeah and it's um it's widely available but you could also make your own okay so this smells really good it's a great spice blend and it just goes really well with the figs and it's very full so it's perfect okay yeah let's get cooking okay so the first thing you do is preheat your pan you want it to be really hot anytime you cook meat or even food just like when you bake you preheat you do the same thing for me it makes a very big difference okay so now that the pan is hot we'll get our oil in um we're using grape seed oil it's a great oil for high heat cooking oh really okay it's always good to know it's a healthier option so that's why um we're using it in this recipe today and then we will quickly just season the roast with the baharan okay so so sprinkle some of the baharan am i being big very generous these spices also it's um we're coating the meat the spices are gonna toast with the meat as we sear the meat the spices are also going to cook everything we're doing in this recipe is about building flavor so when you sear the roast you get that mired reaction you get that brownness on the top so it gives you an amazing texture you just get a really a much better chew on the meat but it also enhances the flavor of the meat hands down doing those few extra steps make a huge difference okay so i think i've done this on both sides yes the pan is really hot so be careful when you put it in okay all right here we go it smells so good already and it smells a barrage okay here we go one two three listen to that sizzle gorgeous that's amazing cooking is with all your senses you know you totally smell it you see you taste it you'll hear it a hundred that's it sizzle's awesome that's what i love about cooking it's just such an interactive immersive experience yeah your whole body is involved exactly exactly and it just smells like fall in here and yum like i'm ready i'm ready so good another tip to know when it's ready by the way if you take your tongs um oh and it it like it's still a little stuck to the pan you know that it's not ready to flip i always so when there's resistance don't put so we say the pan is speaking to you if it sticks the pan is saying slow down naomi team effort here yeah that's what you are looking for this is a cut the top of the rib is a great cut of meat it's a great alternative to brisket it's a great cup for yum tiff it cooks low and slow you can freeze it oh i love i love chips like that we can prep ahead and freeze that we can cook this now and serve it on yom yeah totally i mean even the type of roast that like tastes better tomorrow and the next day ah the concentration of flavors we're going to grab out like an oven to table we're going to do a table dish any 9x13 dish that fits the roast is going to work here okay so now i'm going to transfer it into the pan i can hold it i'm yeah this is why it's fun to cook together see both sides you're done i meant two hands ah voila okay we're gonna pop or just set that aside and now we're gonna build the sauce okay so the sauce starts with some onion and we're just going to get the onion in the pan i'll just throw it in and you just want to cook the onion until you're not really like frying it you're sort of cooking it until it's translucent right like wait wait you're sweating it um sprinkling a little bit of salt on the onions also helps the onions cook a little faster so you see the onions developing with color it's not frying it's just picking up the flavor of the spices and the meat that it was searing in which is really wonderful spices have their own oils so we are releasing those oils into the onions as well yeah so the onions are got some color yeah i like this brown um a little bit of color is fine it doesn't really matter and now we're gonna add the garlic so we're doing sliced garlic yes so we have not crushed no sliced garlic because um it's going to braise for a very long time so it's sort of like it falls apart in the sauce oh okay that's a great cooking tip for everyone i'm going to start doing that then we're going to put about a cup of dried figs okay whole dries right figs now figs are very in season round russia yeah look how the figs are even already now starting to plump up yeah and as they cook the figs are going to come to life they're plumping up with the sweat and flavor of the onions and bahara yeah like oh my gosh and then we're going to add wine and chicken stock oh you're killing me you're killing me yes i could just like go like this right now totally um and then what we're gonna add is just two tablespoons of tomato paste i am like baby sorry and this is gonna give body to the sauce and just like a subtle it's not going to taste very tomatoey i love this because i always have these unopened cans and like this is just the best so convenient um and then you get you just close it back up and it's going to last you your whole yum to season so that's great um but the tomato paste you want to cook for about three to five minutes actually you're toasting it you're letting again building flavor um it's gonna make a huge difference to the sauce you see now it's like sort of like bright red as it cooks it's gonna toast a bit and get a deeper color that's what we're looking for and you're sort of with the tomato and the wine and the sealant you're getting that like sweet and sour thing going but it's it's with a different flavor profile so the next step is to add some wine um we're using white wine oh i love this specific do you like it's a great bottle it's just i love rieslings it's very has a lot of bold fruity flavors yeah and which is actually perfect yeah um okay so i'm going to pour that i'm going to pour that in again you're going to hear that sizzle okay oh baby how much would you say about it it's one to two cups so and then the rest you kind of like finish off yeah for dinner you don't want the roast to taste like wine so um you want to just like let it cook out and have the alcohol evaporate so we're just going to give that another few minutes so we just have the flavors left exactly next we have the ceylon we're bringing more of that like you know dried fruit flavor um so we're gonna put about a quarter cup and that's gonna give the sweetness look how dark it is as she pours it in okay so you can also put a little bit less or a little bit more if you like it a little sweeter you could taste the sauce after this is really cool to seal on um it's 100 desert it has no added sugar and then we're going to put some herbs and chicken stock just to like you know um the the thyme and the bay leaf are just going to add like another layer of flavor to this balding our flavors out yes and now we're going to add the chicken stock we're going to put about a cup um you could add how if you see you might what we want to do with the liquid is we want to give and add a little bit more just go for like the whole thing no no that's good this is about that's about a cup yeah a cup is good um you could it depends on the size of your roast you don't want to completely submerge a roast in liquid what we're doing today is really the technique that we're doing with this top of the rib is braising and you want to make sure that the liquid comes to about a half to three-quarters way you don't need it to be completely similar or else it's boiling exactly okay so we just pour that over the roast and then um cover the roast okay we need your help yes we're gonna do it together okay just pour that over the roast see it's halfway yeah should the onions be on the side or over the top like through the move that around it already looks how gorgeous does it look it's stunning okay see you later we are gonna we're gonna cook this for how long um we're gonna you you must cover it um cook it for three hours on 3 50. three hours at 3 50. yes okay three hours later literally literally let it cool and we're ready to start we're ready to slice it's very important that it should be cold like you want it maybe put it in the fridge even overnight because you know that makes a big difference with the slicing so when you're slicing such a roast like a brisket or top of the rib you look at the grains of the roast and then you slice against those greens so here we go sort of like yeah so you go this way exactly why don't you show us yeah sure i'm gonna turn it this way because i don't know why it just helps me visualize the slicing so you see how gorgeous it is oh my god look how juicy that is yeah and the top does look a little bit dry because we took it out of the sauce but we're going to put it back into the warm sauce right so people should not worry if you see that it looks a little the meat is extremely tender any meat that we cook slow we'll work on this caramel yeah totally the sauce is nice and warm is that a trick to reheat the sauce well i was just making the process go quicker while i was slicing the roast you may as well get the sauce going you know okay fantastic um so i'm just going to put the meat like nestled into the sauce watch this oh wow that's pretty grab it with a knife in your finger but isn't it cool to see like the gorgeous slices you get simply by just waiting look at those fix look how they cleaned up beautiful that's that that's the dried fake that that's the dry fruit jeffrey that's amazing it's like rehydrated and all those incredible meat juices with onion and do you see the color like you see the color difference that's because we seared the meat right yeah so all those little things really do add up at the end you want to take it next level make a gremolata okay remolada's like an italian sort of topping traditionally made with parsley garlic lemon zest okay we're gonna change it up a little bit we have parsley fresh mint ah because i'm like i knew i could still get right isn't that amazing the aroma i'm trying to like go with the flavors that are in the roast so there's like bahrain it's middle eastern so i'm just gonna chop up the herbs together um to create like this like fresh herb salad almost like that's what i think of gremolata like like a herb salad because of that middle eastern theme we're gonna take our fresh herbs and we're gonna mix it with pistachios how much you can put all that in all that all of that yeah point out and then we're gonna add some orange zest and a little bit of orange so this is a microplane i totally recommend every household gets one and it just gets the zest and not the pith which is the white between the little the bitterness between the white and the peel the white and the flesh really then we're going to just juice a little bit of that in so you're just going to get this like bright fresh oh my god delicious like sort of topping and then we can drizzle in some olive oil when go for it a lot a little colorful that is it's stunning it's really stunning it's good salt do we have and we can add a pinch of salt okay and then just give it a mix and then this becomes the topping for the roast okay here we go i got three slices here nice okay you spread it out get some of the onions and the figs gorgeous stunning chalet every anyway yeah just go with whatever you feel smother it and just get some gravy going all over all over the plate too right yeah hear that spot like i feel like that needs gravy yeah yeah gorgeous okay and then we just put some of our gremolata on top jeffrey makes everything looks so beautiful thank you i mean it's just like those little things you know yeah shepherd editor-in-chief founder along with her husband of fleischick's magazine knows how to do a flashlight yeah that's exactly it that's what we do and then you could just put the fresh figs just to like another level next level this recipe is so perfect for russia i mean we invented it for rosh hashanah so to get recipes like this and more go to kosher.com\n"