Chunk of meat in food box no clue name how cook

lk1234

Mon, Mar 22 2021, 8:59 pm

del

Last edited by lk1234 on Mon, Oct 11 2021, 4:43 pm; edited 1 time in total

ra_mom

Mon, Mar 22 2021, 9:02 pm

What shape? Long log (minute roast), square (French, brisket, square), small dquare-ish (deckle), longish with a triangular tip (silver tip), in a net (chuck eye), flat and thin (top of the rib).

Last edited by ra_mom on Mon, Mar 22 2021, 9:05 pm; edited 1 time in total

out-of-towner

Mon, Mar 22 2021, 9:02 pm

I would probably do low and slow.

(But then again, my family tends to enjoy our meat really dead AKA well done, so I might not be the best judge.)

lk1234

Mon, Mar 22 2021, 9:28 pm

del

Last edited by lk1234 on Mon, Oct 11 2021, 4:43 pm; edited 1 time in total

lkwdlady

Mon, Mar 22 2021, 9:34 pm

It sounds like top of the rib but who knows??
I would just slice a small onion and rub meat with oil. Then salt,black pepper, onion powder, garlic powder and paprika. Make sure there’s a little water on the bottom of the pan. Cover and bake at 300 for 2.5 hours. Poke with fork to see if it’s ready or needs more time.

lamplighter

Mon, Mar 22 2021, 10:02 pm

ra_mom wrote:

What shape? Long log (minute roast), square (French, brisket, square), small dquare-ish (deckle), longish with a triangular tip (silver tip), in a net (chuck eye), flat and thin (top of the rib).

Is a netted meat always chuck eye?
Usually my chuck eye roast are round, the ones we have this year are kinda flat, almost brisket looking but in a net

lk1234

Mon, Mar 22 2021, 10:11 pm

del

Last edited by lk1234 on Mon, Oct 11 2021, 4:43 pm; edited 1 time in total

lk1234

Mon, Mar 22 2021, 10:12 pm

del

Last edited by lk1234 on Mon, Oct 11 2021, 4:43 pm; edited 1 time in total

nicole81

Mon, Mar 22 2021, 10:14 pm

lk1234 wrote:

It’s all packaged but looks flat and thin

Does it have the white lines(muscle fibers) in the meat running parallel to each other through most of it? Then it's probably top of the rib and you can cook it like a brisket.

ra_mom

Mon, Mar 22 2021, 10:20 pm

lk1234 wrote:

It’s all packaged but looks flat and thin

Open it up. If it's a small thinner brisket like roast then it's a deckle and can be prepared like a brisket.
If you open it up and see it's folded in half and it's even thinner than you thought, then it's top of the rib. Delicious for pulled beef, but too thin to get nice slices to serve.

ra_mom

Mon, Mar 22 2021, 10:20 pm

lamplighter wrote:

Is a netted meat always chuck eye?
Usually my chuck eye roast are round, the ones we have this year are kinda flat, almost brisket looking but in a net

Not always. But generally.

Veal roasts are also netted. Could be some others.

Last edited by ra_mom on Mon, Mar 22 2021, 10:21 pm; edited 1 time in total

lk1234

Mon, Mar 22 2021, 10:21 pm

del

Last edited by lk1234 on Mon, Oct 11 2021, 4:43 pm; edited 1 time in total

ladYdI

Mon, Mar 22 2021, 11:32 pm

I also got this.
Low and slow usually is the way to go
Spice it up, chop Onions And some vegs, like carrot, parsnip1-2 cups wine. I put it in before I go to bed and have my husband shut it at 6. Around 5-6 hours on 275.
Then by the time I wake up it’s not too hot to put away. I blend the onions and vegs into the sauce. Put the meat in ref to cool and sauce separately. Then slice meat and pour over sauce and put in ref until 2 hours before serving and rewarm