Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Meat
Meat low and slow?
Previous  1  2



Post new topic   Reply to topic View latest: 24h 48h 72h

seeker




 
 
    
 

Post Wed, Sep 28 2022, 1:37 pm
Thanks.

The brisket was in the fridge for over a day before I sliced it. Cooked it erev yom tov and sliced before serving on night #2. Sigh.

Same thing happened with my corned beef - cooked in pot of water all morning, let it cool all afternoon, sliced it right before yom tov when it felt cool already, fell apart when slicing.

Sliced against the grain just like they always tell you to. But it falls apart along the grain. So I end up with little shreds. Which nobody minds because the sauce gets all over it and it's all sweet and yummy but it doesn't make for a very elegant presentation, which again nobody cares about but I just want to KNOW how to slice meat for goodness sake.
Back to top

ra_mom




 
 
    
 

Post Wed, Sep 28 2022, 2:05 pm
seeker wrote:
Thanks.

The brisket was in the fridge for over a day before I sliced it. Cooked it erev yom tov and sliced before serving on night #2. Sigh.

Same thing happened with my corned beef - cooked in pot of water all morning, let it cool all afternoon, sliced it right before yom tov when it felt cool already, fell apart when slicing.

Sliced against the grain just like they always tell you to. But it falls apart along the grain. So I end up with little shreds. Which nobody minds because the sauce gets all over it and it's all sweet and yummy but it doesn't make for a very elegant presentation, which again nobody cares about but I just want to KNOW how to slice meat for goodness sake.

Undercook it. Slice when very cold. It continues to cook/soften when you rewarm the slices on YT before your meal.
Back to top

seeker




 
 
    
 

Post Wed, Sep 28 2022, 6:32 pm
OK, I'll take your word for it, what happened to cooking low and slow so it comes out soft?! So much conflicting advice...
Back to top

mazelandbracha




 
 
    
 

Post Wed, Sep 28 2022, 6:34 pm
Coming back to say that my roast was delicious and shredded - slicing it was a disaster! But sooooo soft and yummy!
Back to top

ra_mom




 
 
    
 

Post Thu, Sep 29 2022, 6:42 pm
seeker wrote:
OK, I'll take your word for it, what happened to cooking low and slow so it comes out soft?! So much conflicting advice...

You'll get the soft meat anyway.
I don't cook all the way through unless I'm serving right then.
Back to top

Lita




 
 
    
 

Post Thu, Sep 29 2022, 8:10 pm
Chayalle wrote:
I think 200 is just a tad too low heat to bake a roast. I did a deckel roast at 215 overnight, and it was soft and buttery and delicious (literally just sprinkled with salt, pepper, and garlic powder, and poured a little oil over it).


How many hours in the oven?
Also, what other cuts of meat can be used?
Tia
Back to top
Page 2 of 2 Previous  1  2 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Meat

Related Topics Replies Last Post
Ground meat from tomchei Shabbos looks different
by amother
2 Today at 1:59 am View last post
Yoshon? Simple truth fake meat items
by amother
13 Yesterday at 10:08 pm View last post
Looking for Yapchick/potato kugel with meat recipe 7 Yesterday at 11:31 am View last post
Meat quesiton 0 Wed, Mar 27 2024, 9:34 pm View last post
Meat free mince
by amother
5 Wed, Mar 27 2024, 3:28 pm View last post