IDIOT-proof soft meat needed for Chagim

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agreer

Tue, Aug 14 2018, 4:52 pm

Can anyone out there give me specifics on how to make SOFT, delicious meat? I need step-by-step methods and specific cuts of meat.

For some reason, I can never get meat right. It's always chewy. But when I go to other people, their meat is always perfect.

We prefer savory meats, not sweet sauces (like corned beef).

TIA!!!

flowerpower

Tue, Aug 14 2018, 5:00 pm

1- you can buy pickled meat so flavor is already there

2- my fool proof method is putting the roast in a pan with lots of sauted onions, garlic, salt, and black pepper. Add some water and cover well. Bake for at 3 hours on 350.

pesek zman

Tue, Aug 14 2018, 5:06 pm

What cuts of meat are you buying?

bigsis144

Tue, Aug 14 2018, 5:07 pm

Low and slow. Like, 250 degrees for 6+ hours.

No extra liquid required, just whatever you’re using to give it some flavor (spices + a little wine or balsamic vinegar, maybe tomato sauce or even beer) and then cover very very tightly and bake on low overnight.

Cool completely before cutting.

I never freeze stuff, though, so I can’t advise on that part.

simcha2

Tue, Aug 14 2018, 5:09 pm

Are you slicing it across the grain?

agreer

Tue, Aug 14 2018, 5:15 pm

simcha2 wrote:

Are you slicing it across the grain?

Yes, I am.

I usually buy brisket. Can't seem to get it right.

hello321

Tue, Aug 14 2018, 5:24 pm

Silver tip roast
Put roast in pan
Saute 3 onions and about 6 cloves if garlic in oil
Add Salt and pepper to roast
Add sauteed onions and garlic
Add about half bottle or a little less of wine
Cover very well with foil
Bake at 350 for a few hours.
Note: it will shrink so buy a large piece for a big crowd

DREAMING

Tue, Aug 14 2018, 5:32 pm

Second cut brisket is softer than first cut

imalady

Tue, Aug 14 2018, 5:35 pm

2nd cut brisket or French roast is softer

Use a roaster or a paper lined disposable
Line a pan with onions and garlic if you are in the mood (I always do just onions)
put meat in pan
spice with montreal steak spice
bake on 350 for 1 1/2 hours
refrigerate until coldish
slice
back on 200 for another 2-3 hours

Should be perfect.

Sometimes rubbery is because too much water and you are really boiling the meat instead of roasting. Make sure that there is some room left in the pan and only use 2 onions. More than that has too much water

pesek zman

Tue, Aug 14 2018, 5:39 pm

agreer wrote:

Yes, I am.

I usually buy brisket. Can't seem to get it right.

f

Try a chuck roast. Gets soft as butter

mha3484

Tue, Aug 14 2018, 5:42 pm

This recipe has never failed me. 3!! Ingredients and so delicious https://smittenkitchen.com/201.....rlic/

thunderstorm

Tue, Aug 14 2018, 5:44 pm

I always have success with a simple pot roast made on the stove top.

I prefer a French Roast
Sautee 8 diced onions and an entire head of garlic sliced thinly in oil.
Sautee until starting to get golden in color .

In the meantime sprinkle some salt, black pepper, and paprika over the roast and rub it . I like to sometimes smear honey on it as well but that's optional. Brown the meat on both sides in the pot of the sautéed onions and garlic. Add a small amount of water (do not cover the roast fully with water)
Cover the pot and let simmer on a very low flame for 3 hrs or so assuming it's about a 3-4 lb roast.

Let cool. Pour the liquid and onions/garlic into a container and refrigerate .
place the cooked roast In a separate pan and cover. Refrigerate overnight.

The next day, remove roast from fridge and slice very thinly across the grain.

When reheating, place sliced meat in a pot or deep pan and pour the onion/garlic liquid over the sliced meat. Warm on low flame.

It should be buttery soft.

ra_mom

Tue, Aug 14 2018, 6:46 pm

imalady wrote:

Just wondering if you cover the roast during the first baking and the second.

agreer wrote:

Yes, I am.

I usually buy brisket. Can't seem to get it right.

This is delicious and idiot proof.

https://www.imamother.com/foru.....16227

ez-pass

Tue, Aug 14 2018, 7:07 pm

I always put roast to cook in oven at between 220 and 250 before I go to bed and wake up and take it from oven always amazingly soft.

naomi6

Tue, Aug 14 2018, 7:57 pm

Most of the meats I make minute roast flanken roast salt and pepper lots of garlic cloves barbecue sauce half bottle at least one tsp liquid hot smoke bake 5 hours 300 melts in the mouth

simba

Tue, Aug 14 2018, 8:34 pm

Love this one. Makes a cheap price of meat soft and buttery.
https://www.busyinbrooklyn.com.....ipes/

imalady

Tue, Aug 14 2018, 8:55 pm

yes cover well both times,

FranticFrummie

Wed, Aug 15 2018, 12:01 am

Buy the cheapest cut of meat you can.

Sear it in a frying pan in oil. Make sure you get all sides really nice and brown.

Turn the oven heat on high. Put the meat in the roasting pan with all your seasonings and cover.

Bake for a half an hour, and then lower the heat to medium, around 300 degrees. Ignore it overnight. Don't add any veggies until about 2 hours before you are finished cooking, or cook the veggies separately.

I promise you, it will absolutely fall apart, and be perfectly juicy!

Do not skip any steps. Searing is important. Expensive meat won't have enough fat on it. Don't poke the meat every half hour (you'll let the juices out). Just trust me, it works!

elaela

Wed, Aug 15 2018, 8:56 am

any brisket for 9 hours in crockpot on low will come out perfectly soft.

cool com,pletely and then cut.

you can make it sweet/sour, or spicy with barbecue sauce, classioc with onions, carrots and potatoes.

hardly any liquid needed.

PinkFridge

Wed, Aug 15 2018, 9:05 am

Here's what I do.
Take a big sheet of foil. Slice onion. Put brisket on top. Smear about 1/4 c. ketchup, sprinkle with onion soup. Wrap tightly. Bake at about 350 for a few hours or in crockpot for longer.
Separate meat from gravy and refrigerate overnight. Skim fat off of gravy.
Slice meat as thin as you can. I think this is the key to soft meat.
I then put in zipper bag or pan, pour gravy over and freeze till needed, and then put in pot on blech or in crockpot that morning. (I put it fridge the night before or before yom tov.)
Works for us.

I think, whatever recipe you use, slicing thin before reheating is key.

Last edited by PinkFridge on Wed, Aug 15 2018, 2:55 pm; edited 1 time in total

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