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noosheen
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 Sun, Sep 06 2020, 6:39 pm
Have 3 roasts still in my freezer since before Pesach and want to finally cook them for Sukkos
One is a ‘beef blade minute roast’, one a ‘Chuck eye fillet’ & one ‘pickled pastrami beef brisket’
Question 1 - any Tried and true recipes for these roasts?
Question 2 - do I defrost before cooking Or cook directly from freezer?
TiA!
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ra_mom
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Sun, Sep 06 2020, 6:52 pm
Pastrami Roast: Place the roast into a deep heavy 9x13 pan (better than the standard 9x13 for this). Add 1/3 of an inch water.
Cover and bake at 300 for 4 hours (for 4 lb roast). Serve hot.
If making in advance, bake for 3 hours instead of 4. Cool overnight in the refrigerator. Slice, double wrap, and freeze.
Chuck Eye Fillet: What does that look like? Is it a flat steak? A rolled roast in twine?
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noosheen
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Sun, Sep 06 2020, 7:20 pm
| ra_mom wrote: | Pastrami Roast: Place the roast into a deep heavy 9x13 pan (better than the standard 9x13 for this). Add 1/3 of an inch water.
Cover and bake at 300 for 4 hours (for 4 lb roast). Serve hot.
If making in advance, bake for 3 hours instead of 4. Cool overnight in the refrigerator. Slice, double wrap, and freeze.
Do I defrost first or bake frozen?
Chuck Eye Fillet: What does that look like? Is it a flat steak? A rolled roast in twine? |
Yes roll with twine
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