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Forum -> Recipe Collection -> Meat
Deckel and minute roast for pesach recipe?



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bargainlover




 
 
    
 

Post Thu, Apr 02 2020, 9:03 am
How do I make these kind of roasts? For pesach so need simple and easy ingredients please! Thank you!
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bargainlover




 
 
    
 

Post Tue, Apr 07 2020, 12:19 am
Bump please!!
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Chana Miriam S




 
 
    
 

Post Tue, Apr 07 2020, 12:26 am
We cook our minute roast to 134 f. At that point the gristle in the middle starts to melt and stops being tough. It does not need complicated seasoning.

I use a sous vide but there is no need to overcook or even undercook this cut. It’s never tough. It’s typically a bit marbled. I buy it a lot. If you don’t want the gristle which is pure collagen, remove it or gave your butcher do it and throw it in your cholesterol. The silver skin/ gristle melts and gives amazing mouth feel. Or throw it in bone broth cooked long. Delish.
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