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Someone gave us a roast with no label

 
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amother




OP
 

Post  Tue, Apr 07 2020, 5:58 pm
It's in a net, imported, I'm gonna guess weighs around 5 lbs. Someone said she thiiinks maybe it's brisket, but really not sure, the other person said they chickened out from cooking it because they didn't want to take the chance. How can I prep it fail-proof? No commercial sauces or stuff. I'm guessing it's gonna be some version of onions and wine, but past that...?
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amother




Mustard
 

Post  Tue, Apr 07 2020, 5:59 pm
Onions, wine, tomato sauce , black pepper, some chopped up garlic
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amother




OP
 

Post  Tue, Apr 07 2020, 6:03 pm
amother [ Mustard ] wrote:
Onions, wine, tomato sauce , black pepper, some chopped up garlic
bake for how long? at what temp?
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amother




Mustard
 

Post  Tue, Apr 07 2020, 6:25 pm
usually use 8oz of tomato sauce. cup or cup and a half of wine. slice an onion on top. Shmear chopped garlic on top of meat. Sprinkle pepper to taste.
Bake on 400 (my oven is not a hot oven; in my parents home I always baked on 375) for 3-4 hours covered!!!!
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happinessseeker




 
 
 
 

Post  Tue, Apr 07 2020, 6:57 pm
I would bake it low and slow (275/300 for a good few hours) until it’s soft. Make sure it’s covered and has a nice amount of liquid to braise in. This way it’ll be soft no matter the cut.
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sub




 
 
 
 

Post  Tue, Apr 07 2020, 7:03 pm
Brisket doesn’t come in a net.
Roasts in net is usually chuck eye
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Cheshire cat




 
 
 
 

Post  Tue, Apr 07 2020, 7:21 pm
It's probably a chuck eye roast.

I would saute 3 or 4 onions, diced large, in plenty oil.
Add meat, salt liberally, and add spices according to your minhag. Even better, salt and spice meat in advance, and let it stand for a while before adding to pot.

You can then either leave in pot or transfer to a baking pan, and add water to fill vessel halfway. Cover tightly.

Bake at 325, one hour for every lb. of meat- so 5 hours in your case.
Or, leave in pot on very low simmer.

You can add a cup of red wine as well.
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sub




 
 
 
 

Post  Tue, Apr 07 2020, 7:29 pm
Doesn't need alot of water. Make sure covered well Medium flame on fire.
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amother




OP
 

Post  Tue, Apr 07 2020, 9:50 pm
Cheshire cat wrote:
It's probably a chuck eye roast.

I would saute 3 or 4 onions, diced large, in plenty oil.
Add meat, salt liberally, and add spices according to your minhag. Even better, salt and spice meat in advance, and let it stand for a while before adding to pot.

You can then either leave in pot or transfer to a baking pan, and add water to fill vessel halfway. Cover tightly.

Bake at 325, one hour for every lb. of meat- so 5 hours in your case.
Or, leave in pot on very low simmer.

You can add a cup of red wine as well.
This is helpful, thank you!
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