Sep 3, 2015  By Jewish National Fund  Category: Go North,

In the JNF Kitchen: Jonathan's rosemary and garlic roast beef

Need more inspiration for Rosh Hashanah dinner? This week, we're bringing you a juicy recipe from Jonathan Koren. Jonathan owns Lotem Organic Winerylocated in Kibbutz Lotem and offering a beautiful view of the Beit Hakerem Valley overlooking the Sea of Galilee. 

Jonathan plays music in his winery 24 hours a day, and insists that the energy and the frequency of the tunes affect the taste and quality of the wine. "We only play music about love, peace, happiness," he says. "It matters." Lotem is one of only two organic wineries in Israel and it 
offers tours. 

Jonathan is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the area. To see more of the riches the region has to offer, take a tour through our photo gallery below.

Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!


3 to 3.15 pounds of beef eye round roast or boneless rump roast (pick an end cut with a layer of fat if you can as it is a tougher cut of meat)

1 tablespoon Dijon mustard, preferably grain mustard
4 tablespoons olive oil
Garlic (10 slivers or 3-4 cloves)
1 tablespoon chopped rosemary (fresh or dry)
Salt and pepper (about 1 teaspoon each or to taste) 


Preheat the oven to 425 degrees. 

Combine the mustard, olive oil, garlic, rosemary, and salt and pepper to make a rub. 

Rub the mixture all over the roast.

Place on a roasting pan and put in the oven for 10 minutes at 425 to brown it, then lower to 375 and roast for another hour (count 20 minutes per pound). If you use a tougher cut of meat, you can cook it longer at a lower temperature.

Let rest for 10-15 minutes before slicing for the juices to set in the meat. You can cover it with aluminum foil to keep it warm.

Bon appetit and hag sameach!