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Forum
-> Yom Tov / Holidays
-> Pesach
amother
OP
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Wed, Mar 22 2023, 3:27 pm
I am not a meat expert.
For yom tov I usually just stick to French roasts or minute roasts , because I usually don't mess those up. I hate spending $50 on a roast only to have it come out tough.
But we are getting a bit bored of those too.
Can you recommend a different cut of meat which is easy to prepare and not too expensive?
Also, if you have an easy recipe which will please the crowds.
Thanks
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amother
Ecru
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Wed, Mar 22 2023, 3:28 pm
Brisket! First or second cut
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amother
Steel
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Wed, Mar 22 2023, 3:35 pm
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amother
OP
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Wed, Mar 22 2023, 3:36 pm
I find brisket never comes out good.
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tweety1
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Wed, Mar 22 2023, 3:40 pm
amother OP wrote: | I find brisket never comes out good. |
If you're interested I have a recipe I made mast year that my kids requested again this year. It was delicious.
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Chayalle
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Wed, Mar 22 2023, 3:45 pm
Not all meats can be prepared the same way. For example, a brisket or a deckel roast does well on low-and-slow so it doesn't come out tough.
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amother
Poinsettia
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Wed, Mar 22 2023, 3:45 pm
tweety1 wrote: | If you're interested I have a recipe I made mast year that my kids requested again this year. It was delicious. |
Follwing. Im interested.
Ive tasted meat from a large Boned Flanken roast thats so soft you dont need a knife.
Anyone has recipes for Boned Flanken roast as well?
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mha3484
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Wed, Mar 22 2023, 3:45 pm
This is the easiest meat I know how to make and it comes out really good every single time I make it. https://smittenkitchen.com/ove.....ic-2/
I used to have a really bad track record of cooking roasts and I found that they came out much better in the slow cooker. I would cook them while I slept. Later on I bought an insta pot and that also makes great meat. But for years I ruined a lot of roasts trying to cook them in the oven.
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Tova
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Wed, Mar 22 2023, 3:48 pm
I do brisket as follows (prefer 1st cut for the lean-ness):
Spray a 9x13 pan or roasting pan, make a bed of sliced onions, sprinkle salt. Lay meat down and pour 1/2 C red wine + 1/2 C water or chicken stock over meat. Spice meat (if you spice before adding the liquid the liquid will wash it off). Cook on low 300-325 oven for an hour per pound of meat. Let cool and slice. Comes out super soft.
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amother
OP
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Wed, Mar 22 2023, 3:51 pm
Thank you all!
Yes, Tweety1, I would appreciate your recipe.
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amother
Almond
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Wed, Mar 22 2023, 3:53 pm
amother OP wrote: | I find brisket never comes out good. |
Yeh. I’m really not a fan of brisket. Totally overrated
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amother
Floralwhite
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Wed, Mar 22 2023, 3:54 pm
Boneless flanken roast is the softest meat.
I put on cube of garlic cube of parsley, salt, pepper, garlic powder, onion powder, some coffee, a little oil, then fill the bottom of the pan with chicken soup. Cook covered on 325 for 3-4 hours.
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Chayalle
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Wed, Mar 22 2023, 3:55 pm
amother Poinsettia wrote: | Follwing. Im interested.
Ive tasted meat from a large Boned Flanken roast thats so soft you dont need a knife.
Anyone has recipes for Boned Flanken roast as well? |
yum. I made a flanken roast on Succos, and it was so delicious. I used a recipe for Miami ribs from Kosher.com: https://www.kosher.com/recipe/.....-3594
I increased the baking time because it's a bone-in roast.
For Pesach, I would have to substitute something for the soy sauce, maybe coconut aminos.
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amother
Steelblue
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Wed, Mar 22 2023, 4:12 pm
I just always make corn beef with a sweet sauce…
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amother
Poinsettia
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Wed, Mar 22 2023, 4:22 pm
Ive heard that baking Flanken Roast with little more than salt and pepper and maybe olive oil, makes an amazing roast.
I wonder if anyone has a step by step recipe, with technique.
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amother
Pink
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Wed, Mar 22 2023, 4:38 pm
French roast is nice and different. Nice slices.
Minute roast comes out so so soft.
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amother
Poinsettia
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Wed, Mar 22 2023, 4:49 pm
Which website offers the best cooking instruction for simply cooked (minimal ingredients) beef roasts?
tia
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amother
Pansy
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Wed, Mar 22 2023, 5:02 pm
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amother
Stone
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Wed, Mar 22 2023, 5:25 pm
amother Poinsettia wrote: | Ive heard that baking Flamken Roast with little more than salt and pepper and maybe olive oil, makes an amazing roast.
I wonder if anyone has a step by step recipe, with technique. |
300 for 4 1/2 hours. A little liquid at the bottom.
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Cheiny
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Wed, Mar 22 2023, 6:34 pm
amother OP wrote: | I find brisket never comes out good. |
Minute steak is very soft. I have a good recipe with sautéed mushrooms and onions layered on bottom of pan with spices, roast on top, mix onion soup mix with water and pour around bottom, (optional add potatoes), cover and bake.
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