What can be overnighted? Att RA Mom

amother

Thu, Jun 03 2021, 1:30 am

Or other expert cooks!
What can I overnight for a main?
Is there some sort of meat / roast (besides a pastrami) that I can pop into the oven on Friday and leave it cooking through Shabbos morning on low? I need an alternative to cholent

Thank you

SuperWify

Thu, Jun 03 2021, 5:45 am

Pulled beef
Minute steaks and potatoes
Potato Kugel/ yapchick

chicco

Thu, Jun 03 2021, 5:48 am

Chuck roast and pulled brisket are great options.

amother

Taupe

Thu, Jun 03 2021, 6:08 am

Pulled meat
Lamb riblets
Yapchik
Minute steak

ra_mom

Thu, Jun 03 2021, 7:17 am

They all dry out too much for my liking.
Maybe it would work if the roast is vacuum packed and then fully submerged in a pan of water?

amother

Tangerine

Thu, Jun 03 2021, 7:52 am

Can you serve a room temp protein
If I make a roast I take all the natural juices and leave that on the blech
I take the meat out very early in the am
And then when I’m ready to serve I pour the hot liquid into a bowl and then on to the room temp meat
Some Rabbis will allow to put the meat with no juice on the blech

amother

Thu, Jun 03 2021, 9:19 am

Thanks all.
RA mom when I make an overnight pastrami I do exactly that - it's precooked and vacuum packed and I keep it in water.
Anyone with exact instructions for the pulled beef?
Does it get very dry?
Thanks!

tweety1

Thu, Jun 03 2021, 9:21 am

Minute steak if it will have enough liquid should be fine. The trick to minute steak is making sure there's enough moisture.
Eta: yapchik covered tightly will do great also.

ra_mom

Thu, Jun 03 2021, 9:29 am

amother [ OP ] wrote:

It's gets very dry.
Get a vacuum pack sealer and seal the meat with marinade. Then do what you do with pastrami.

amother

Thu, Jun 03 2021, 10:21 am

That’s such an interesting idea. You mean I can vacuum pack any roast?
So should the roast be cooked before vacuum packing it? The pastrami I buy usually is
Can you recommend a vacuum packer
Thanks so so much

amother

Thu, Jun 03 2021, 10:22 am

tweety1 wrote:

Minute steak if it will have enough liquid should be fine. The trick to minute steak is making sure there's enough moisture.
Eta: yapchik covered tightly will do great also.

Thanks so much
Do you have an exact recipe for the minute steak? How much water

wonders75

Thu, Jun 03 2021, 10:29 am

SuperWify wrote:

Pulled beef
Minute steaks and potatoes
Potato Kugel/ yapchick

can I please have the exact minute steak with potatoes recipe? Thanks

amother

Thu, Jun 03 2021, 5:13 pm

ra_mom wrote:

https://www.amazon.com/vdp/b2ad1f01e28047b99df7ebb609690027?product=B083BJ5TR1&ref=cm_sw_wa_r_ib_mb_RImsYtYOBml5G

https://www.amazon.com/Entrige.....r=8-5

Thanks so so much. Do you first cook the roast, and then vacuum seal and overnight it?

ra_mom

Thu, Jun 03 2021, 5:15 pm

amother [ OP ] wrote:

Thanks so so much. Do you first cook the roast, and then vacuum seal and overnight it?

You don't need to cook it first, too much cooking dries out meat. But you can brown the outside of the meat first if you want it to look more appetizing.

yksraya

Thu, Jun 03 2021, 5:34 pm

Maybe make a pesach style chulent (meat and potatoes, no beans), in a crockpot, or any roast in crockpot, it will be juicy and not dry out as quickly as in oven.