Minute Roast

I

am a stove-top girl. I will light the fire before turning on the oven most days. I love the sear, the long braises, the thickened sauces I achieve when cooking over a flame. It’s my go-to cooking method. But now that we’re cooking up a storm for the Yamim Tovim, we likely need to reduce traffic on our stove-top or oven, depending on your regular preference. I set out to braise a big roast two ways, and see which one we’d find moist and delicious.

• 1 4-lb (2-kg) minute roast
• 1 Tbsp sea salt
• 1½ tsp cracked black pepper
• 3 Tbsp canola oil
• 2 onions, sliced
• 2 cups dry red wine
• ½ tsp ground coriander
• ½ tsp nutmeg
• 2 cups water

Season minute roast with salt and pepper.

Heat a large Dutch oven or a heavy pot over a bit more than medium heat. Add oil and sear roast, pressing down to get a hard, even sear, about 2 minutes. Flip and repeat on the other side for an additional 2 minutes. Prop the meat on its side to get the edges, about 1 minute per side. Transfer to a plate or baking dish.

Add the sliced onions to the pot and toss to coat in the remaining fat, scraping the bottom to loosen any stuck-on bits. The onions will release their moisture and make it easier to scrape. Cook until onions are deeply golden, about 7 minutes. Pour in the wine. Season the meat with ground coriander, nutmeg, and another pinch of salt and pepper. Add water and bring to a boil.

Note: I flavored the sauce with warm spices (coriander and nutmeg), but feel free to swap with your own favorite spices or aromatics.