Which roasts should I buy

amother

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

amother

Wed, Mar 22 2023, 3:36 pm

amother Ecru wrote:

Brisket! First or second cut

I find brisket never comes out good.

tweety1

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.

Chayalle

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.

amother

Poinsettia

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?

mha3484

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.

Tova

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.

amother

Wed, Mar 22 2023, 3:51 pm

Thank you all!

Yes, Tweety1, I would appreciate your recipe.

amother

Almond

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

amother

Floralwhite

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.

Chayalle

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.

amother

Steelblue

Wed, Mar 22 2023, 4:12 pm

I just always make corn beef with a sweet sauce…

amother

Poinsettia

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.

amother

Pink

Wed, Mar 22 2023, 4:38 pm

French roast is nice and different. Nice slices.

Minute roast comes out so so soft.

amother

Poinsettia

Wed, Mar 22 2023, 4:49 pm

Which website offers the best cooking instruction for simply cooked (minimal ingredients) beef roasts?

tia

amother

Pansy

Wed, Mar 22 2023, 5:02 pm

This recipe looks delicious and perfect for those that use minimal ingredients

https://I.imgur.com/GYFhHGA.jpg

amother

Stone

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.

Cheiny

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.