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allthingsblue
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Fri, Sep 10 2021, 2:14 pm
Can I buy a roast in advance and freeze it, and defrost it before I cook it? Not a saucy roast- a roast to be cooked in dry heat to medium temperature.
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Chayalle
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Fri, Sep 10 2021, 2:23 pm
Of course. I do that all the time.
I also cook, slice, and freeze in advance.
Either option works.
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allthingsblue
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Fri, Sep 10 2021, 2:24 pm
Chayalle wrote: | Of course. I do that all the time.
I also cook, slice, and freeze in advance.
Either option works. |
Can you post your favorite recipes? Including the type of meat you use?
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Chayalle
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Fri, Sep 10 2021, 2:33 pm
allthingsblue wrote: | Can you post your favorite recipes? Including the type of meat you use? |
many of my roasts are more saucy. But I've frozen all types of meat and defrosted for use in the past.
What types of recipes are you looking for?
I just made a simple deckel roast for Y"T that was delicious. I just sprinkled with Kosher salt and peppper, poured 1/2 cup oil over it, covered tightly, and slow-roasted in a 250 oven for about 7 hours. It was soft and yummy. And yes, it had been defrosted out of my freezer.
For chuck roast, I like to do Susie Fishbein's Pot Roast recipe, from the green KBD, but with my own shortcuts. I basically saute onions in a pot, dredge the roast with flour, brown it in the onions on all sides. I then sprinle it with onion soup mix, and add water like 2/3 of the way up, and I let it simmer. After about an hour or so, I add in vegetables, like potatoes, carrots, celery, parsnip. I let it stew another 1 1/2 hours till it's soft.
I have a yummy minute roast I once posted, I'll try to find it for you.
I do a stuffed veal roast - I make my regular potato kugel and bake it with the veal. Kind of like yapchik. I plan to make it for Shabbos Chol Hamoed.
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allthingsblue
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Fri, Sep 10 2021, 2:40 pm
Thanks for all your great ideas!
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chocolate moose
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Fri, Sep 10 2021, 3:23 pm
it'll be a bear to defrost
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allthingsblue
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Fri, Sep 10 2021, 3:31 pm
chocolate moose wrote: | it'll be a bear to defrost |
Harder than defrosting a duck or turkey? I do that pretty often.
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chocolate moose
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Sun, Sep 12 2021, 3:30 pm
allthingsblue wrote: | Harder than defrosting a duck or turkey? I do that pretty often. |
it'll be dense.
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ra_mom
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Sun, Sep 12 2021, 3:43 pm
I put the frozen raw roast in the fridge a full 24 hours before I want to cook it. Sometimes I'll leave it on the counter for a bit too. No issues.
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nicole81
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Sun, Sep 12 2021, 3:57 pm
allthingsblue wrote: | Can I buy a roast in advance and freeze it, and defrost it before I cook it? Not a saucy roast- a roast to be cooked in dry heat to medium temperature. |
Yes, and definitely preferable to cooking and then freezing if it's a dry heat cut like silver tip. Let it rest at room temperature for an hour before cooking, too.
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BatyaEsther
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Sun, Sep 12 2021, 4:08 pm
I always buy and freeze. I buy when on sale, not when I need and menus are planned based on what is in the freezer/in the sale flyer.
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mommish613
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Sun, Sep 12 2021, 4:19 pm
Chayalle wrote: |
I do a stuffed veal roast - I make my regular potato kugel and bake it with the veal. Kind of like yapchik. I plan to make it for Shabbos Chol Hamoed. |
This actually sounds amazing- is this the veal with the pocket? Can you give more step my step instructions?
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Chayalle
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Sun, Sep 12 2021, 7:35 pm
mommish613 wrote: | This actually sounds amazing- is this the veal with the pocket? Can you give more step my step instructions? |
Yes it's for veal with pocket.
I use a large roaster - larger than 9X13 - I think it's 10X16. I like to braise the veal for a few minutes - I just sprinkle it with a little oil, pepper, and paprika (no salt because I find veal is salty enough on its own) and put it in the oven on broil for a few minutes per side, maybe 5-8 minutes or so to get a nice crispy top.
Meanwhile I make my potato kugel for a 9X13 recipe. My standard kugel is, I use as many potatoes as fit in the pan plus a medium onion; Peel these and put into a bowl of water.
Prepare eggs: Half the amount of potatoes plus 2 is the amount of eggs (so eg if using 8 potatoes, that would be 6 eggs). Beat the eggs with 2 1/2 tsp salt (iodized) and some black pepper.
Grate the potatoes and onion, combine with the egg mixture, and add about 1/4 cup oil. I like to heat the oil in a pan and add it hot to the potato mixture. I find the kugel stays whiter this way. I also work very quickly with the potatoes from grating to oven, so it stays white.
Add the kuge mixture to the pan. I just pour it all around the veal (some stuff it into the pocket but I don't bother).
Cover tightly with foil and bake around 3 hours.
If there are any bones in the veal, they can be removed. Remove the veal and slice using a very sharp knife.
Serve sliced veal with the kugel and enjoy!
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