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-> Yom Tov / Holidays
-> Shavuos
mizle10
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 Thu, Jun 23 2022, 12:54 pm
| esther11 wrote: | | Bumping this thread up, I’m hoping to make a pastrami roast for shabbos day. It is not yet cooked. What is the easiest fool-proof method? Exact instructions please! |
Fill a roaster pan or 9x13 with water, depending on the size of the roast.
Put pastrami in STILL IN THE BAG.
Cover tightly with foil.
Put in oven on 250 right before shabbos and leave in oven until ready to serve shabbos day.
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esther11
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Thu, Jun 23 2022, 12:55 pm
| mizle10 wrote: | Fill a roaster pan or 9x13 with water, depending on the size of the roast.
Put pastrami in STILL IN THE BAG.
Cover tightly with foil.
Put in oven on 250 right before shabbos and leave in oven until ready to serve shabbos day. |
Perfect thank you!
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amother
Cyclamen
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Thu, Jun 23 2022, 2:49 pm
| mizle10 wrote: | Fill a roaster pan or 9x13 with water, depending on the size of the roast.
Put pastrami in STILL IN THE BAG.
Cover tightly with foil.
Put in oven on 250 right before shabbos and leave in oven until ready to serve shabbos day. |
I don't remember all the details, but I seem to remember that while it's okay to put up a raw cholent w/ meat in the crock pot, the same is not true for putting up raw meat in an oven. So AYLOR. (Or maybe someone here can clarify). And yes I recognize we may not all hold the same way. That's why I said to ask.
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