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cbg
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 Tue, Dec 25 2018, 7:31 pm
I want to make it tomorrow, while I’m out doing errands.
It’s for Shabbat night.
I want to slice and reheat to serve hot on Shabbat night
Do I make it in the crockpot or really low in the oven?
What temp?
How long?
Do I put it on a bed of onions so it’s not sitting in the juices, or better for it to sit in the juices?
I don’t want shredded beef
I want soft and moist slices.
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octopus
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Tue, Dec 25 2018, 8:20 pm
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Wine , tomato sauce, black pepper, sliced onions in rings and crushed garlic. Throw into pan covered and bake for 375 or 400 (depending how hot your oven is) and cook for 3-4 hrs depending how big the cut of meat is.
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cbg
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Tue, Dec 25 2018, 8:48 pm
I wanted to cook slow and long
With a rub
I have a lot of food sensitivities, so I can’t use a lot of these recipes.
I already rubbed spices with oil.
My question was should I make it in the crockpot or the oven
I crockpot how long and should I put it on top of onions so it doesn’t sit in the liquid.
If oven what temp, for how long, and should I put a bed of onions to raise the meat away from the juices.
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PinkFridge
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Tue, Dec 25 2018, 8:55 pm
| cbg wrote: | I wanted to cook slow and long
With a rub
I have a lot of food sensitivities, so I can’t use a lot of these recipes.
I already rubbed spices with oil.
My question was should I make it in the crockpot or the oven
I crockpot how long and should I put it on top of onions so it doesn’t sit in the liquid.
If oven what temp, for how long, and should I put a bed of onions to raise the meat away from the juices. |
I've posted a recipe before with onion, ketchup, and onion soup mix.
I wouldn't keep the meat away. What I do is after it cooks, I separate the meat from the gravy, let them both sit in the fridge overnight, defat the gravy, and pour it over the meat. Oh, and slice the meat first once it's cold so you can easily slice it thin. Then freeze or refrigerate it till you're ready to reheat it.
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octopus
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Tue, Dec 25 2018, 9:10 pm
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You want your meat to stay moist and not dry out so you want it cooked in the juice. I would not recommend Crock-Pot for this. Again, I do meat 3-4 hrs on 400. But my oven isn't such a hot oven. 375 can be fine. I cook my meat covered and flip midway and cover again.
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cbg
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Tue, Dec 25 2018, 9:14 pm
| octopus wrote: | | You want your meat to stay moist and not dry out so you want it cooked in the juice. I would not recommend Crock-Pot for this. Again, I do meat 3-4 hrs on 400. But my oven isn't such a hot oven. 375 can be fine. I cook my meat covered and flip midway and cover again. |
I think I’ll do this. I can set my oven to shut off in 3 hrs.
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Cheiny
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Tue, Dec 25 2018, 10:51 pm
| cbg wrote: | | I think I’ll do this. I can set my oven to shut off in 3 hrs. |
I made a good one, lay onions in bottom, mix together one cup ketchup, one cup grape juice, one cup water and pour over brisket, cover tightly, bake.
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muffinsmommy
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Tue, Dec 25 2018, 10:55 pm
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400 seems high. They say the trick is to cook it low and for a long time. I personally always do 325 or 350 for at least 3 hours.
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