Horseradish-Crusted Roast Beef

This recipe from Fleisher’s founders Jessica and Joshua Applestone highlights the amazing flavors of pastured meat.  The outside of the roast is studded with peppercorns and horseradish. It’s great hot out of the oven, and even better sliced and cold the next day.

We’ve adapted it for kosher meat by leaving out the salt in the rub.

To make it kosher for Passover, substitute kosher-for-passover honey mustard for the Dijon mustard.  Or, if you’re not crazy about kosher-for-Passover mustard, try a garlic aioli (garlic + mayonnaise) or some fresh tomato salsa and a little more olive oil.

Serves 8-10
Recipe by Jessica and Joshua Applestone from Bon Appetit, 2009

6lb shoulder roast
1/2 cup prepared horseradish
2 T finely chopped parsley
2 T Dijon mustard
1 T coarsely ground black pepper
1 T sugar
1 T sherry vinegar or red wine vinegar

  1. Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
  2. In a small bowl, blend the horseradish with the Dijon mustard, chopped parsley, ground pepper, sugar and vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
  3. Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
Make Ahead The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight. Serve With Mashed potatoes.

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