Granny Smith's Melting Fruity Roast

By Sharon Lurie, September 6, 2012
Follow Victoria on Twitter

This is dedicated to my grandmother, Gracie Smith, aka Granny Smith. Rosh Hashanah is apple and honey time and I couldn’t think of a better time to dedicate a recipe to such a sweet person. She loved singing (a soprano, at that), especially for her guests after supper. She may not have had the vocals of Sarah Brightman, but she had a full house whenever she could. Her hospitality always made for an exciting evening.
Serves 10-12

2 Granny Smith apples, peeled and roughly chopped
100g pitted prunes
410g tin of apricots in syrup, juice reserved
2 tbsp tomato paste
1 tbsp cornflour
2 tbsp soy sauce
2.5–3kg chuck roast or brisket
1 tbsp coarsely ground black pepper


Preheat the oven to 180°C.

Blend the apples, prunes, apricots, tomato paste, cornflour and soy sauce in a food processor until they are smooth.

Spice the meat well with the black pepper. It is important to cover the entire roast with crushed pepper.

Place the meat in a small, but deep, roasting dish, with about 1 cm to spare at either end and around the sides. It should almost fit like a glove.

Pour over the sauce, cover with foil and roast for 90 minutes. Then reduce the heat to 170°C, turn the meat over and continue to roast for 40 minutes uncovered.

Turn the meat over again and roast for a further 30-40 minutes, uncovered, basting every 15 minutes until a rich golden brown glaze forms around the meat.

The sauce should be a glaze rather than a watery sauce. Allow excess liquid to evaporate while roasting and basting. If the glaze gets too dry before the meat is tender, stir in a tablespoon or two of water.

Adapted from ‘Celebrating with the Kosher Butcher’s Wife’, Struik £18.50

    Last updated: 12:11pm, September 10 2012