Club roast/delmanico roast

granolamom

Sun, Aug 31 2014, 9:27 am

I've made a frozen delmonico roast.
first sear the meat. (I salt and pepper it first)
remove from pot, sautee 5 large sliced onions.
add roast and 3-5 chopped tomatoes.
turn every 30-45 min, test after 1.5 hrs for doneness.
remove meat when done, continue to cook the sauce until it gets thicker and boils down somewhat.
slice roast when cool, pack in sauce to freeze.

debsey

Sun, Aug 31 2014, 9:30 am

whirlwind wrote:

I just bought a club roast on sale with the intention of preparing it for Yom Tov. Can you recommend a recipe that I can make now and freeze for Yom Tov?

do u have the Bais Yakov cookbook? There is a great recipe in there. If u don't, post and I'll hunt 4 mine and post it. I really need to motivate myself 2 start YT cooking. Maybe this will jump-start my engines

whirlwind

Sun, Aug 31 2014, 9:58 am

debsey wrote:

I don't have it and I'm happy to help motivate you by asking you to hunt it down and post the recipe Very Happy

debsey

Sun, Aug 31 2014, 11:44 am

Here you go.
From BY Cookbook, page 111
1/2 C Honey
1/2 C soy sauce
1/4 C vegetable or canola oil
1/4-1/2 tsp dried ginger (don't skip it - I find it really adds a lot)
1/2-1 TBSP dry mustard powder
6 cloves garlic, crushed.

1 5 lb Delmonico or French Roast

1) Wisk honey, soy sauce, ginger, dry mustard and garlic in medium bowl.
2) place marinade and meat into gallon size resealable plastic bag. Squeeze out air
3) Marinate in refrigerator, 8 hours to overnight.
4) Place on oven rack, on lowest level. Turn oven to broil. Place meat and marinade in a 13x9x12 inch baking dish
5) Broil meat for about 40 minutes, turning roast about every 10 minutes and then start checking for doneness by sticking fork into meat. If juices run red, it is too rare. If juices run red with some fat, it is medium rare. If juices run brown, it is well-done.
6) When at desired level of doneness, remove meat from oven and let rest for 15 minutes.
7) When cool, slice against the grain.

debsey

Sun, Aug 31 2014, 11:47 am

My slightly lazy take on the recipe -
I just use a 9x13 pan.....
if I don't have mustard powder, I substitute prepared mustard, but since dry mustard is stronger, you need to use more prepared mustard. Usual substitution is 1 tsp dried = 1 TBSP prepared.
So for this recipe, I'd use 3 TBSP prepared mustard.
I use frozen garlic cubes.

The rest of it - the turning every ten minutes, etc, is worth the patchke.

Plus it's honey so it works for Rosh Hashana (unless you are very makpid on not using mustard, but my minhag is that as long as the final taste is more sweet than sharp, it's fine)

Have fun!
debsey

OOTBubby

Sun, Aug 31 2014, 12:32 pm

debsey wrote:

Does the freeze/reheat well? It sounds like something best served fresh.

debsey

Sun, Aug 31 2014, 12:47 pm

OOTBubby wrote:

Does the freeze/reheat well? It sounds like something best served fresh.

I don't remember exactly, but since I tend to cook ahead, I'm guessing the reason I like it is because it does.
As I recall, I made it, sliced it, froze it, and then when I reheated it, I made sure to coat each piece in the sauce (dipped a piece in, flipped it, made sure sauce was covering) and then reheated.
It must have been a big success, because one of my kids asked if I'm making it again .......

debsey

Sun, Aug 31 2014, 4:02 pm

whirlwind wrote:

Thanks! My meat is marinating now :-)

Lucky you! My motivation ended with typing up the recipe. Actually cooking it is another whole story........