Minute roast | Imamother

happy chick

Mon, Apr 22 2024, 8:57 am

What's the best way to make it, stove top or oven?

I don't use any spices other than salt, and only fresh vegetables. All recipes welcome. (Some have a minhag not to eat meat until after the first seder - I'm asking for the second day of yt)

amother

Poinsettia

Wed, Apr 24 2024, 9:55 pm

Pretty sure you can interchange French Roast or brisket recipes with minute roast.

happy chick

Wed, Apr 24 2024, 10:52 pm

amother Poinsettia wrote:

Pretty sure you can interchange French Roast or brisket recipes with minute roast.

thank you. but I still need a recipe.

amother

RosePink

Wed, Apr 24 2024, 10:55 pm

I make it in the oven, comes out delicious and soft
I think it's ra moms recipehttps://www.imamother.com/forum/viewtopic.php?t=451175
Oops thought you meant minute steak
Meat comes out delicious in the crockpot

amother

Caramel

Wed, Apr 24 2024, 10:58 pm

I blend papaya, orange juice, wine and salt and some lemon.
Lots of sauteed onions too (unless no time I dump in raw)

I add in some papaya seeds too for more flavor.
If I have c
Extra tomato, even just the seeds when using other parts of tomato for a recipe, I add it too.

Amazing every time

(In croc pot. 1-2 hrs on high and another few hrs low.Oven is busy pesach. Can't keep meat in so many hrs)

happy chick

Wed, Apr 24 2024, 11:28 pm

amother RosePink wrote:

this link isnt opening, not sure why

happy chick

Wed, Apr 24 2024, 11:29 pm

amother Caramel wrote:

we plan on going out tomorrow for a full day trip, so I can do oven (low and slow) or crockpot, which is better?

amother

Clover

Thu, Apr 25 2024, 12:50 am

I do the oven 350 for 5 hrs, refrigerate, slice it, and bake another half hour to hour. It comes out super soft.
I did salt, a cup orange juice and cup red wine and sliced onions at the bottom.

amother

Poinsettia

Thu, Apr 25 2024, 12:59 am

You can for sure do in the crockpot

Onions on bottom
Salt, garlic slices of you use. Pour over a cup of wine or so.

Add a bunch of potatoes too, maybe some carrots. And you come home to a yummy chm supper.

amother

Caramel

Thu, Apr 25 2024, 1:12 am

happy chick wrote:

we plan on going out tomorrow for a full day trip, so I can do oven (low and slow) or crockpot, which is better?

I think the high for beginning is important but I could be wrong. Do you have a timer (Shabbos kind)? Just do an hour or two , turn to low and leave for 4 hrs on low. 5 hr probably fine bt Bett to supervise bc Idk.. sometimes I forget and do it even longer bt rly mainly I do minute roast. One time chuck roast.

amother

Gray

Thu, Apr 25 2024, 5:36 pm

amother Clover wrote:

I do the oven 350 for 5 hrs, refrigerate, slice it, and bake another half hour to hour. It comes out super soft.
I did salt, a cup orange juice and cup red wine and sliced onions at the bottom.

For how many pounds?

amother

Chicory

Thu, Apr 25 2024, 6:08 pm

I put my roast in oven overnight on 225°(about 7h?)
Took a deep pan, added lots of spices and fried onions, red wine and covered tightly with foil.
It was perfect!

(If you make it at night you can put it in fridge so you can slice it. If it's stays hot you won't get nice slices)

amother

Orange

Fri, Apr 26 2024, 5:10 pm

Make a paste of fresh garlic and fresh ginger. Massage into meat. Sprinkle with salt and surround with chopped onion. Low and slow.
Hands down best brisket ever
Second best/ salt the meat with authority. Add an assortment of root vegetables cover and bake low and slow