Lemony Fennel Minute Roast

If you love creating new meat recipes like I do, this one is definitely worth trying.

I made it using a @mehudarmeats premium minute roast, and the quality really shows. Mehudar’s premium line is free-range, grass-fed, and hormone-free, and you can truly see it in the color and texture of the meat. This roast comes out incredibly tender with a bright, slightly sweet flavor from the lemon and fennel. Such a delicious combination with beef.

INGREDIENTS:

• 1½ lb minute roast

• 1 tbsp Salt

• 1/2 tbsp Pepper

• 1/2 tbsp Garlic powder

• 1 onion, sliced into half moons

• 1 fennel bulb, sliced

• Splash of balsamic vinegar

• ¼ cup silan (date syrup)

• ¼ cup apricot jam

• ½ cup water

• 1 lemon, juiced (lemon halves optional to add to the pot)

• 1 garlic head

• 3 bay leaves

DIRECTIONS:

1. Preheat oven to 300°F. Season the roast on both sides with salt, pepper, and garlic powder. Heat a Dutch oven with a little oil and sear the roast on both sides until deeply browned, then remove from the pot.

2. Add the sliced onion and cook in the meat juices until softened, then add the sliced fennel. Deglaze with a splash of balsamic vinegar, then add the silan, apricot jam, and water, scraping the bottom of the pot to release the flavor.

3. Return the roast to the pot and baste it with the sauce. Add the lemon juice (and the lemon halves if you like it extra lemony), then add the garlic head and bay leaves. Cover and transfer to the oven.

4. Cook for about 3 hours, but start checking after 2 hours. The roast is ready when a fork slides in easily. Let it cool completely or refrigerate overnight before slicing so the meat stays intact. Slice thin while cold and return the slices to the sauce until ready to serve or freeze.

For full video, click here. 

Enjoy,

Guila