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happy mommy6
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 Sun, Sep 01 2013, 6:41 pm
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I bought a pickled beauty roast, thinking I could make it like a reg roast. I put on cranberry sauce and onion soup mix and baked it for 2.5 hours. Then I took out to slice and was going to finish cooking, but it doesn't look brown like a reg. roast and its not at all soft. Any suggestions how I can save this?
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OOTBubby
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Mon, Sep 02 2013, 8:02 am
| happy mommy6 wrote: | | I bought a pickled beauty roast, thinking I could make it like a reg roast. I put on cranberry sauce and onion soup mix and baked it for 2.5 hours. Then I took out to slice and was going to finish cooking, but it doesn't look brown like a reg. roast and its not at all soft. Any suggestions how I can save this? |
First of all, it won't look brown, it will look pink like corned beef or pastrami -- it is a PICKLED meat. Normally for a pickled roast, I would first cook it on the stove in liquid, then add a sauce and bake further. You can probably just cook it in the oven as loong as there is liquid and it is tightly covered, but you might not have cooked it long enough. You might try slicing it and putting the slices back in the sauce and cooking it further until it's done.
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happy mommy6
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Mon, Sep 02 2013, 7:11 pm
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Is it going to become soft, if it is pickled? or is it rough because I didnt cook it long enough?
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OOTBubby
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Tue, Sep 03 2013, 5:18 am
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I think it is hard because you didn't cook it long enough. Pickled meat cooked properly gets soft.
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