Roast Beef, Dried Fruits and Chestnuts

Your hospitality experience at the David Citadel Hotel is a fusion of tradition, luxury and elegant cuisine.
This combination is all the more significant during these days of Rosh Hashanah, when facing the stunning Old City Walls and enjoying the festive atmosphere of hope, renewal and growth.
In honor of the New Year, we are excited to present you with a celebratory booklet, containing Kiddush, blessings, and selected recipes from
The David Citadel’s Chef, Kfir Misnikov, so the hotel delicacies can melt in your mouth all year long!
Wishing you and your family a Shana Tova uMetuka, a sweet New Year!

Ingredients
1 Chunk of beef cut #5/#16 (back rib)
1 Bottle red wine
100g dried apricots
100g cranberries
100g prunes
1 Cinnamon stick
1 Glass of date honey
1 tablespoon corn flour
3 Bags vacuum-packed chestnuts
1 Celery root
1 Parsley root
2 Stalks of celery coarsely chopped
10 Peeled shallots
6 garlic cloves
2 bay leaves
2 pieces allspice

Preparation
In a wide pot, close the whole chunk of meat by frying it on all sides, then cover with water, add 2 bay leaves and 2 allspice grains, and cook for 4 hours or 1.5 hours in a pressure cooker.
After cooking, cool the meat overnight in the refrigerator, and keep the cooking liquid.
The next day, fry all the vegetables lightly in a pot, add the cooking liquid, wine, cinnamon and date honey.
Boil the sauce until it is reduced by half. Thicken the sauce with a tablespoon of corn flour mixed with two tablespoons of water, add dried fruits and chestnuts, and season with salt and pepper.
Cook for another 20 minutes.
Take the chilled beef and slice it into equal slices, arrange it in a baking dish, pour the wine sauce and put dried fruits on top, cover with foil and bake for an hour in an oven heated to 180ºc.
Take off the foil and bake for another 20 minutes.
* Chef’s suggestion: serve with a side roasted vegetables.