Roast recipes using very limited ingredients?

CK2

Tue, Mar 19 2013, 5:59 pm

This roast uses only sugar and onion and it has more flavor than any ketchup, brown sugar roast ever will:
http://www.cookkosher.com/inde.....mid=2

ra_mom

Tue, Mar 19 2013, 10:28 pm

Ask ck2, she's the expert!
But yes, you can prob cook the roast in it without potato starch, and if you want to concentrate the flavors use less orange juice.
But if I were you, I'd save the starch from raw potato kugel and try to get my 2 tsp of potato starch there to complete the awesome sauce.

Cookies n Cream

Tue, Mar 19 2013, 10:34 pm

ra_mom wrote:

OOC, how do you get the starch out of the potato kugel?

bbmom

Tue, Mar 19 2013, 10:49 pm

Here's mine-

For 5lb roast, I've used this on chuck, French, minute, 2nd cut brisket, top of rib

3-4 kiwis
1/2 pineapple
1 cup red wine
Course kosher salt
Large onion

Rinse the roast and pay dry. Rub course salt all over the roast.

Slice the onion and layer the bottom of a baking pan with the sliced onions. If your pan is larger than 9x13 use another onion so the whole bottom of the pan is covered with onions.

Purée the pineapple and kiwi in a food processor until smooth. Add red wine and mix. Add a bit of salt. Marinate roast for at least 5 hours. Over night is better. Remove roast from marinade and place on top of the onions. Cover tightly and cook at 350 for 3 hours.

ra_mom

Tue, Mar 19 2013, 10:56 pm

Cookies n Cream wrote:

ra_mom wrote:

OOC, how do you get the starch out of the potato kugel?

squeeze out liquid from shredded potatoes for potato kugel.
Let sit. Sediment will settle on bottom. Spill off liquid. Put fresh water on top of sediment/starch to wash it. Spill off water again and leave starch on bottom.
That's the gist of it. But get directions from people who do it all the time to get exact amount of time to let sit, how many times to rinse, etc.
Do a search for potato starch, there are many threads here with instructions.

Mama Bear

Tue, Mar 19 2013, 11:06 pm

Here's a tip: Use a TINY bit of horseradish in lieu of garlic. Cut off a small piece and mince it into tiny tiny pieces and pretend it's garlic. Ginger should be ok to use as it's a peelable vegetable just like knob celery and parsley - ask your husband. I make my chicken roast and my veal slices with the following:

Shmaltz, onions, bit of ginger, bit of horseradish, knob celery, onions, carrots, parsley. I even immersion-blend it into a sauce when it's done.

DELICIOUS. ENJOY.

bbmom

Tue, Mar 19 2013, 11:21 pm

Mama Bear wrote:

I don't use parsley but is knob celery the same as celery root? I can't cook with horseradish for the first days but after that we use the leftovers for flavorings. It's great but no one ever wants to grind up a fresh batch Smile

ra_mom

Tue, Mar 19 2013, 11:37 pm

bbmom wrote:

Mama Bear wrote:

I think mama bear means parsley root, similar to parsnip but slightly different flavors.
I doubt she uses unpeelable parsley leaves Smile

chatouli

Wed, Mar 20 2013, 8:58 pm

I have a first cut brisket. Would it work to make it on the stove with red wine and veggies? I would use onion, fresh garlic, carrots and celery.

If I made it that way, how much wine should I use? I think the brisket is ~4lbs. Maybe 3.5. Do I aim to cover half of it or all of it?

Thanks!!