Pineapple braised roast
In Israel, this meat is number 2 or number 3. But you can make this with any cut of meat that can be cooked in the oven in liquid for a long period of time (braised).
Course: Main Dish
Cuisine: Meat
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F. Pat meat dry and season with salt and pepper.
  2. Prepare a Dutch oven on high heat. Add olive oil to skillet and let it get hot. Add the meat, searing for 5 minutes per side.
  3. Add the rest of the ingredients and water until the meat is just covered.
  4. Cover and place in oven for 4 hours or until the meat is falling apart. (Check on the meat after two hours and add more liquid if necessary).
Notes & Tips:

If you are serving this for Shabbat lunch and want to put it in a crock pot, add it to a crock pot after this cooking method and make sure it is covered in water and keep on low until the next day! Or you can leave it in this pot and place in on the hotplate right before Shabbat.