Dijon-Crusted Brick Roast

Food and Prop Styling by Chana Rivky Klein
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

My mother often seasons her special roasts with Dijon mustard, so maybe that’s why I associate the crusted piece of meat with unique and special occasions. The sharp mustard flavor really cuts through the marbleized piece of roast, while not detracting at all from the naturally rich flavors. It’s sure to create an experience worthy of your family’s Yom Tov seudah.

SERVES 6

• 3½-lb (1½-kg) brick or French roast

Dijon Rub

• 1 Tbsp onion soup mix
• 1 Tbsp olive oil
• 4 cubes frozen garlic
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp dried rosemary
• 1/4 cup Dijon mustard

Mix all the rub ingredients in a bowl. Smear evenly over the roast. Marinate in the refrigerator overnight.

Preheat oven to 325°F (160°C). Roast for 40 minutes for medium rare.

(Originally featured in Family Table, Issue 811)