Simple Roast Meat with Sweet Potatoes

Sometimes we just no longer have the patience to think and plan and cook. A million things happen and the kitchen is just way way in the background. However, during the past month, when holidays abound in the Jewish calendar and everyone is eating some festive meal somewhere, you just have to plan something for the family and guests.

Well I got lazy! Yeah ME! So I went and purchased a piece of rib roast and figured it would cook itself. O.k. just kidding.. but that was my mindset. No more kitchen! No more cleaning and dishes and just plain thinking about food.

So my roast is like 5 pounds (little over 2 kilo).

Simple Roast Meat with Sweet Potatoes

Ingredients:
  1. Rib Roast
  2. 2-3 medium onions
  3. Honey (take a jar but you wont use all of it) (Tablespoons would be 3-4)
  4. 1-2 Teaspoons of Basil
  5. 1 -2 Teaspoons of ground Hawwaj - this is cardamom. (I thank Keren who posted this is comments on the recipe "The Magic Of Cholent - Preparation & Ingredients"). Hawwaj comes in many different variations. There is Hawwaj for coffee (used in Turkish Coffee) and Hawwaj for soup and Hawwaj for meat. My thanks go to my son, Amizorach, for suggesting this addition to the meat.)
  6. 2-3 cloves of Garlic (cut each clove into 3-4 small pieces)
  7. Steak or chicken spice (usually sold as a mixture) Told you we are cheating today!
  8. 2-3 Sweet Potatoes or Yams if you like




Cardamom - Hawwaj

Utensils You Need:
  1. Oven Pot For the Roast
  2. Small oven tempered pot to hold the sweet potatoes
Directions:
  1. Cut the onions up and spread them around the roast.
  2. Cut the garlic cloves each into three or four small pieces.
  3. Turn the roast and cut a fine line in it with a good knife - horizontal - depdending upon the size of the roast make a 2-3-4 horizontal cuts. Go deep a bit more than halfway the thickness - but NOT to the other side.
  4. Put 2 garlic cloves in each slit.
  5. Spread some olive oil on the roast - 2 Tablespoons should do it.
  6. Now spread the Basil all over.
  7. Now the Hawwaj - Cardamom. (Spread over onions as well)
  8. Steak spice or chicken barbecue spice (which takes good on a roast). I actually used a bit of both. (Spread over onions as well)
  9. Now open that honey jar and just pour it over in a thin line over the roast. Dont worry about it spreading around. If you want this in Tablespoons figure around 3-4.
  10. Cover the roast and let it sit at room temperature for 2 hours so the spices can get in the meat.
  11. Now here is where we really cheat. Just take some silver foil and cover each sweet potato separately in it. You should NOT even try to peel these. Just wash em off and leave them be.
  12. Place the roast and potatoes in oven at around 350º Fahrenheit (200º Celsius) for 45 minutes.
  13. Open oven turn roast over and repeat for 30 minutes.
  14. Timing is dependent upon the size of roast. Check roast to your likes, e.g. Raw (for my sister), Rare for carnivores (Sis puts Carvinores to shame), Medium-Rare for normal people, Medium or Well Done (who eats well done meat is beyond me! If you are going to go - at least enjoy the meat.)
  15. Just leave the potatoes in the oven through the whole process. At the end they will be soft, and you can either cut them up or mash them or serve them whole.
  16. The roast with the olive oil, onions and honey (and spices) will produce great gravy.
  17. Go Have Fun.
  18. Oh and did I say - if they do not like it - Let them eat store bought preservative laden cake!




Pre-Cooked Roast and Sweet Potatoes



Finished Roast
It really is easy. Just slap the roast down, pour on the spices, cover the potatoes and let the oven do the rest. And it comes out very good. And guess what? Keeps you out of the kitchen!
Tags: , , , , , , , , , , , , , , , ,

Comments

Paula and Elwood's Poetic Palace said…
Oh now my mouth waters.

This is great, especially now that baseball is winding down and the playoffs have begun. I have an alternative to serving peanut butter and jelly sandwiches.
10/03/2007 8:56 PM
Anonymous said…
It is rather interesting for me to read this post. Thanx for it. I like such themes and anything connected to this matter. I definitely want to read a bit more on that blog soon.

Hilary Hakkinen
9/02/2010 11:59 AM
Post a Comment

Popular posts from this blog

Baking Powder

Image
This is the last of Paula's recipes for "food & cooking staples" so far. She writes: Sometimes you run out of an item midway through baking. It is fun to be able to make the missing content out of items you have sitting in your cupboards. Baking Powder Ingredients: 1 Tablespoon Cornstarch 2 Tablespoons Cream of Tartar 1 Tablespoon Baking Soda Just whisk together until evenly blended Baking Art Print 12 in. x 6 in. Buy at AllPosters.com Fifty Percent (50%) of all revenue of any product purchased through Help! I Have A Fire In My Kitchen goes to help feed needy families in Israel. The funds are donated directly to the needy families - regardless of religion, race or creed. The remaining 50% will be donated to a Rape Crises Center for Women in Israel. Paula obviously has a knack in the kitchen. I took this recipe but remember folks it implies you have Cream of Tartar and implies Cornstarch and Baking soda. If I had all this stocked in my kitchen - trust me I would al
Read more

Shrek Cookbook - Book Review

Image
(***Due to layout of this review, if viewed in an RSS reader, certain sections may seem duplicated.) Before we begin, the normal disclaimer. This book review was solicited by the publishers of the Shrek Cookbook and contains my opinion of the book. For kosher readers of Help! I Have A Fire In My Kitchen - This is not a "kosher" cookbook though the majority of recipes in the Shrek Cookbook can be used as is, or with just a few sane and healthy substitutions, can be kept kosher. (Indeed as far as I could tell every recipe in this book can be kept kosher.) It is not that difficult to find equivalent and healthy kosher substitutes these days, especially in the United States. Book Details: The Shrek Cookbook , published by Dorling Kindersley ( www.dk.com ) is a publicized as a cookbook for children (ages 4-8). It's 30+ recipes come in Ringbound Hard Cover, so the pages can be turned easily while the book lays on a counter top. The font is large, catering to the child and p
Read more

How It All Began...

Image
The idea of a book on cooking for single and busy parents honestly all began with an email a few years ago when someone was complaining to me that all the books they seem to see were junk books written by celebrities making much-ado-about-nothing. They went on to rant about the cook books that were being produced by Gourmet chefs and the like that had dishes which took a whole month's pay to create and needed like 10,000 pots - and they still never came out right. "Why the hell doesn't someone write a normal cook book that normal people can use to learn how to cook?" this person asked knowing that I had taught myself how to cook since I divorced. I had to. I had kids to feed! And oh boy, can kids eat! I shrugged and let it go. Actually the whole subject did not interest me at the time. I was in the middle of getting some fiction WIP's together and working on my non-fiction book at the time " Three Weeks In Jenin ". Writing a cook-book was the furthest t
Read more