Silvertip Roast recipe?

mommyinbrooklyn

Fri, Sep 27 2019, 2:33 am

I tried this recipe tonight I found online, by Jamie Geller. Main thing is not to overcook it. After letting it cool a bit I tasted the edge--delicious. I will slice it after refrigerating overnight. But it isn't falling apart like a deckle or a brisket. (I don't have a meat probe, so I was careful to leave them in the oven even a drop shorter than she recommends; if I see it is too rare when I cut it tomorrow, I'll reheat it longer, as she says). B'hatzlocha!

Our recipe for a silver tip roast is slow cooked, easy and fool proof. Perfect for a festive holiday meal. • 16SERVINGS
INGREDIENTS
• 1 large onion, sliced
• 5 pound beef shoulder roast or silver tip
• 6 cloves garlic crushed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Crushed black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 cup red wine
• 1 cup ketchup

PREPARATION
1. Place onions on the bottom of a roasting pan. Top with meat.
2. In a small bowl, combine garlic, oil, and spices together to form a paste. Rub the paste all over the meat. Let the meat stand at room temperature for a few hours to absorb the flavors.
3. Preheat oven to 375°F.
4. In a separate bowl, combine wine and ketchup. Pour over meat.
5. Insert oven probe into the thickest part of the meat and set the probe to 135°F. This will be rare. You can always cook it longer when reheating after slicing the meat.
6. Cook for 45 minutes to brown the meat, then lower it to 350°F. Cover meat and let cook until probe hits 135°F internally, about 1 hour 15 minutes.
7. Remove from oven and let cool. Slice thinly.
8. Serve roast with pan sauces, either over the roast or in a gravy boat.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now