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Delmonico ROAST - Marinate then broil?
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ra_mom




 
 
 


Post  Tue, Oct 02 2018, 8:44 pm
debsey wrote:
Mine is same cut - round and tied with twine.

I rewarm with plenty of gravy on low. The top few slices get brownish but the lower slices stay pink. Not as pink as they are when I slice them, but pink enough.

It's so soft and yummy.

Rewarm on low, as in on the stove in a pot, or in the oven? Thanks again!
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ra_mom




 
 
 


Post  Tue, Oct 02 2018, 8:50 pm
OOTBubby wrote:
I have seen both rib-eye roast and French roast called Delmonico.

Thanks! I know there are lots of cuts classified as delmonico which technically just refers to best cut but can actually be any number of cuts.
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debsey




 
 
 


Post  Tue, Oct 02 2018, 9:20 pm
ra_mom wrote:
Rewarm on low, as in on the stove in a pot, or in the oven? Thanks again!


In the oven

I leave my oven on 225
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little neshamala




 
 
 


Post  Tue, Oct 02 2018, 9:29 pm
Evergreen kosher in monsey told me their delmonico roast is from the chuck.
I really really wish they would all just label their meats the same way. So confusing
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OOTBubby




 
 
 


Post  Tue, Oct 02 2018, 9:31 pm
little neshamala wrote:
Evergreen kosher in monsey told me their delmonico roast is from the chuck.
I really really wish they would all just label their meats the same way. So confusing

It is even worse for those of us not in the NY/NJ area. Recipes in the Jewish magazines refer to various cuts that are unheard of here and I have no idea what they are using. And, BTW, I have never seen delmonico roast (from any cut) here either.
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little neshamala




 
 
 


Post  Tue, Oct 02 2018, 9:37 pm
OOTBubby wrote:
It is even worse for those of us not in the NY/NJ area. Recipes in the Jewish magazines refer to various cuts that are unheard of here and I have no idea what they are using. And, BTW, I have never seen delmonico roast (from any cut) here either.


I know. I really dont get it. I sounded so ridiculous on the phone with evergreen's meat department.
"What? It cant be from the chuck! "
"it is"
"Are you sure? Its not from the ribs?"
"No. Chuck. Like a french roast"
"But so many people told me a delmomico is a boneless prime rib...are you sure? It really makes a difference for how I decide to cook the meat...."
"Chuck. Our delmonico is from the chuck"

Meat recipes are wonderful for their seasonings but you really cant necessarily follow the cooking directions if the cut of meat youre working with is different
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cbg




 
 
 


Post  Tue, Sep 17 2019, 9:34 am
Sorry this is from last year

I bought Delmonico Roast from Moishas, 5.99lb
At that price I doubt it’s a boneless prime rib

How do I cook if it is from the chuck
Can I still use broil method or slow is best

It’s 5+lbs
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cbg




 
 
 


Post  Tue, Sep 17 2019, 1:12 pm
Bump
Would like to know the best way to cook
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