Recipe courtesy of Artscroll Publishing excerpted from Our Table by Renee Muller
For as long as I can remember, my mother-in-law (and her sister-in-law, aka Tanta Esther) have been saving this very popular roast for Yom Tov. The roast itself is incredibly flavorful and the latticed dough gives it just the perfect amount of oomph that a festive dish requires, without rendering it overly heavy. I asked Esther how long she cooks her roast and she replied, “Oh, I’m not quite sure. I do the fork test after a couple of hours.” So I did that too, and guess what, it worked. Further details below.
1 (approx. 4-pound) minute roast
FOR THE MARINADE
2½ Tablespoons vinegar
2 cups duck sauce
½ cup soy sauce
5 garlic cloves, minced
1 teaspoon ginger, minced, OR ½ teaspoon dried
½ teaspoon dry mustard
1 cup sweet red wine, such as Malaga
1 (17-ounce) package flaky dough
1 egg, beaten, for egg wash
Using a fork, prick roast all over its surface.
Combine all marinade ingredients in a resealable plastic bag. Add the roast; marinate overnight, or up to 24 hours, refrigerated.
Remove roast from the refrigerator; let come to room temperature. Preheat oven to 350°F. Place roast with marinade into a baking dish. Cover; bake for at least 3 hours, turning the meat halfway through the cooking time. After 3 hours, check the meat by pricking it with a fork. Meat should have softened and gravy formed from the marinade. If it has not softened quite yet, return to the oven for an additional half-hour, or until soft.
Remove roast from the oven; let cool, then refrigerate with its gravy. After fat has congealed, you can remove and discard it.
About 1 hour before you would like to serve the meat: Preheat oven to 375°F. Remove meat from the gravy. Pat dry with paper towels. Roll out the flaky dough; use a lattice cutter to form the lattice. Wrap the lattice over the roast, then place the roast, seam side down, in a roasting pan. (Alternatively, you can simply wrap the roast in the dough, no lattice necessary; it will be just as delicious.)
Add about 1 inch of gravy to the pan. Brush the lattice with egg wash. Bake until pastry is golden, about 30 minutes, basting with the sauce every 10 minutes or so. Slice and serve immediately.