How can I cook meat (#3 in Israel) in a crockpot?

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achayl

Thu, Dec 28 2017, 2:41 pm

I wanted to cook meat (a #3 roast in Israel) in a crockpot to eat for shabbos lunch.

Does anyone have a recipe? or suggestions?

TIA

Iymnok

Thu, Dec 28 2017, 2:49 pm

That's brisket. Brown it then add the liquid, spices and veggies. It should be really tender by the seuda.

devash1

Thu, Dec 28 2017, 3:45 pm

I do this every week. I put potatoes or other veggies on the bottom. I like a sweet and sour sauce usually is duck sauce ketchup and vinegar and garlic. I put it up in the morning on Friday and by Shabbos lunch it is super tender and yummy.

etky

Thu, Dec 28 2017, 5:05 pm

So it doesn't come out tasting like chulent if it's cooked for that long?
Also, how much liquid do you add? To cover the meat? If not, doesn't it dry out after almost 24 hours?
I haven't had much luck with #3 in the crockpot as chulent. It gets dry and stringy.
I just bought a piece the other day and was thinking of making it as a pot roast during the week, when I can cook it for fewer hours to prevent it from drying out.

Iymnok

Thu, Dec 28 2017, 5:12 pm

I always make a pot roast with it. Keep it covered at least 2/3 with liquid, simmer 2hrs/kg.
I never tried it for shabbos.
Sharpen a chefs knife before shabbos to make slicing easier,

etky

Thu, Dec 28 2017, 5:14 pm

Iymnok wrote:

I always make a pot roast with it. Keep it covered at least 2/3 with liquid, simmer 2hrs/kg.
I never tried it for shabbos.
Sharpen a chefs knife before shabbos to make slicing easier,

Thanks. Do you turn the meat at the halfway point?

Iymnok

Thu, Dec 28 2017, 5:30 pm

etky wrote:

Thanks. Do you turn the meat at the halfway point?

If I remember to. Once upon a time I turned it every hour. Now I forget about it for 6-8 hours.
Cool, slice, reheat in the gravy (that I thicken first with either flour or potato starch).

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