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Isher
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 Wed, Sep 28 2011, 7:25 am
I was wondering whether anyone tried the "Unbelievable French Roast" from Binah magazine - the Shavuos issue.
Even if you didn't can anyone help me out with the following questions:
It says to place the roast in a deep baking dish, can I put it into a disposable tin foil (bekeleh) or must I use a real dish - if so, would a dutch oven work?
The recipe calls for baking on 325 for 2 hours, cool, refrigerate overight, slice and prior to serving bake 1 hour covered at 325. I'm planning on using this the second day and can't have my oven on, would this work if I reheat it for an hour or so in a tin foil on top of an upside down cookie sheet that is on a blech?
Last, the guy in the meat dept suggested I get a delmonico roast instead of the French roast, he said that it's the opposite side of the French roast - it's juicier.. did I do a stupid thing listening to him?
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OOTBubby
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Wed, Sep 28 2011, 10:54 am
Assuming the Delmonico roast is a rib-eye roast (which it usually is), I wouldn't cook it this way.
And for the french roast recipe, a disposable pan should be fine, but after slicing, cooking for another hour like in the recipe (in the liquids) -- just reheating won't be enough.
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Dassie
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Sat, May 11 2013, 10:16 pm
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Can you post the Unbelievable French Roast recipe ?
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geshmak
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Mon, May 13 2013, 5:32 am
| Dassie wrote: | | Can you post the Unbelievable French Roast recipe ? |
can anyone post this recipe please?
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Momrus
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Thu, May 15 2014, 4:47 am
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Yes I would also really appreciate the recipe too please
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