Passover Asado in Red Wine with Caramelized Potatoes

Red Wine Asado

Ingredients:

• 1.5 kg fresh asado beef (with bone)

• 2 onions, cut into quarters

• 6 garlic cloves, peeled (preferably fresh Israeli garlic)

• 1/4 cup olive oil

• 1–1.5 cups high-quality dry red wine

• 2 cups water

• Coarse salt, freshly ground black pepper

• Thyme, rosemary (optional, to taste)

• 2 bay leaves

• 3–4 whole allspice berries

Instructions:

1. Heat the olive oil in a wide pot and sear the meat on all sides until browned.

2. Add the onions and garlic, and sauté together for a few minutes.

3. Pour in the red wine, add water, spices, bay leaves, and allspice.

4. Bring to a boil, then reduce to low heat, cover, and simmer for 3–4 hours until the meat is very tender.

5. Optional: Finish in a hot oven (200°C / 400°F) for about 20 minutes to achieve a beautiful golden crust.

Caramelized Sweet Potatoes & Potatoes

Ingredients:

• 5 sweet potatoes, peeled and sliced thick

• 5 potatoes, peeled and sliced thick

• 5 tablespoons olive oil

• 5 tablespoons sugar (or date syrup suitable for Passover)

• A pinch of cinnamon

• A pinch of salt

Instructions:

1. Arrange the sweet potato and potato slices in a baking dish.

2. Mix the olive oil, sugar, cinnamon, and salt, and pour over the vegetables.

3. Bake in a preheated oven at 190°C (375°F) for 40–45 minutes until golden and tender.