Beet-Braised Pot Roast with Horseradish and Potato Knaidlach

Name: Beet-Braised Pot Roast with Horseradish and Potato Knaidlach
Yield: Yield: 8–10 servings
Ingredients: 1 very large onion, chopped (2–3 cups); 2 flavorful, tart-sweet apples, peeled, cored, and cut into large dice (Use McIntosh, Northern Spy, or Cortland); 4–5 large garlic cloves, peeled and crushed; Salt and freshly ground black pepper; About ⅓ cup prepared white horseradish, drained; 4 cups beef borscht, preferably homemade, or good-quality bottled (if using bottled, strain out any pieces of cooked beet and discard or reserve for another use); sour salt (available in Middle Eastern and European markets and specialty stores) (optional); 2 bay leaves; 3–4 pounds boneless beef pot roast (choose chuck roast, beef shoulder roast, or brisket); 1 pound fresh beets; 2 large eggs; About 1½ cups matzoh meal; 3 tablespoons olive oil; 5 large or 8 medium russet (baking) potatoes (about 3 pounds), scrubbed but not peeled

Preparation info

Yield:
8–10
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

When the Purim revelries had passed, cooks in the Ukraine and northern Poland turned their attention to the long process of preparing rosl. They placed beets in earthenware crocks, covered them with fresh cold water, and let them slowly ferment, skimming the froth and foam weekly. A month later, a tangy, vegetal beet essence perfumed the shtetls, and the clear scarlet rosl was at last ready to be braised with pot roast or brisket and served as the popular Passover main course,

Ingredients

Main course
Passover
Jewish
Purim

Ingredients

Method