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agreer
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Fri, May 14 2021, 10:53 am
I have a few cuts of meat for shavuos: shoulder roast, french roast, 2nd cut brisket
My DH does not like the wine-y taste, but so many recipes call for it. What else can I use?
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FranticFrummie
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Fri, May 14 2021, 11:00 am
Dark beer works the best, IMHO. It doesn't taste "beery" at all, just nice and rich.
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English3
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Fri, May 14 2021, 11:15 am
Loads of sauteed onions with a little brown sugar and chicken soup mix
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INSPIREME
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Fri, May 14 2021, 11:24 am
Rub with olive oil and spices - bake (Yummy!!!)
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Reality
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Fri, May 14 2021, 11:24 am
Tomato sauce helps to soften meat
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ra_mom
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Fri, May 14 2021, 11:29 am
agreer wrote: | I have a few cuts of meat for shavuos: shoulder roast, french roast, 2nd cut brisket
My DH does not like the wine-y taste, but so many recipes call for it. What else can I use? |
You can marinate the roast overnight in a paste of crushed garlic, lots of coarse salt and olive oil. Lay it over a bed of onions. Add less than a cup of water around the sides of the pan. Cover tightly and bake. It will create its own juices.
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Chayalle
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Fri, May 14 2021, 11:33 am
Make a pot roast. (from KBD) I basically saute onions, sprinkle roast with flour on all sides and brown it in the onions....water about 1/3 way up the sides with onion soup mix (couple of tablespoons). Add in potatoes, carrots, parsnips or whatever you like (I just do small whole potatoes). Cook for about 3 hours till very soft.
I've done with a chuck roast, but a shoulder roast should work well with this too.
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