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OOTBubby
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 Sun, Mar 18 2012, 2:21 pm
I have a 6.5 lb. pickled silvertip (shoulder) roast. How long does it need to cook? I normally bring it to a boil, drain, put in fresh water, boil again then cook until one. How long should that take?
TIA
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EmesOrNT
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Sun, Mar 18 2012, 2:29 pm
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I bought the same thing for pesach! I'm going to cook it the way I make corn beef - cuz that's what the butcher told me to do. I'm going to put it in a pot of water, bring it to a boil, lower it and let it simmer for 4 hours. Then, I'm going to reserve the stock, chill the roast and slice. Then I will use the stock to make a gravy and cook the slices in it. Yummm….
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OOTBubby
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Sun, Mar 18 2012, 2:34 pm
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Is 4 hours long enough for a 6.5 lb roast?
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EmesOrNT
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Sun, Mar 18 2012, 2:36 pm
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Well, mine is a bit smaller. I would suggest after 4ish hours to start poking it with a fork to test how soft is is. The softer it is, the better! Also, if you'll be slicing and recooking, it'll get even softer!!
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ra_mom
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Sun, Mar 18 2012, 4:27 pm
4 hours sounds right.
If you're serving right away (not reheating), then the most 5. But I don't even know if it would need that.
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Happy18
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Sun, Mar 18 2012, 4:29 pm
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Why don't you ask your butcher?
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OOTBubby
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Sun, Mar 18 2012, 4:30 pm
| ra_mom wrote: | 4 hours sounds right.
If you're serving right away (not reheating), then the most 5. But I don't even know if it would need that. |
Thanks, I was hoping you'd join in.
I'll be reheating it in sauce, so 4 hours should do it. It's cooking now.
Thanks.
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OOTBubby
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Sun, Mar 18 2012, 4:34 pm
| Happy18 wrote: | | Why don't you ask your butcher? |
The butcher is a self-service counter and while you can get someone in back to answer a question, it isn't like the knowledge of a real butcher plus I don't expect to be back there for a while and the roast is cooking now.
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