Fixing a tough roast

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amother

Mon, Sep 18 2023, 12:00 am

I made my french roast on 275 for 5 hours, after which the meat thermometer read very high, though it seemed kinda hard to cut, so I sliced and froze. I reheated in the oven and it stayed there for maybe 3 hours, and though it was definitely edible, it was tough as a steak to cut, def not the soft meat I was looking for.

I have a half a pan if this left in my fridge and 2 more pans in the freezer! Was 7+ pounds! What do I do with it?

amother

Watermelon

Mon, Sep 18 2023, 12:04 am

(Your oven temp was way too low IMO)

amother

Offwhite

Mon, Sep 18 2023, 12:11 am

I'm in the US and I find when I buy imported meat, it's tough. No matter how long in the oven or what temp, I've never figured out how to get it soft.

amother

Mon, Sep 18 2023, 11:02 am

No one?

I got 3 chunks of meat together and the other two came out great so don't think it was just a bad batch.

amother

SandyBrown

Mon, Sep 18 2023, 11:09 am

I think you cooked it for too little. 7 pounds is huge. I would have done way more hours.

amother

Mon, Sep 18 2023, 11:10 am

Would it be fixed with baking longer? If so how?

Iymnok

Mon, Sep 18 2023, 11:11 am

Did you add liquid?

amother

Mon, Sep 18 2023, 11:13 am

Iymnok wrote:

Did you add liquid?

I used my mothers recipe.

I spread it with onion soup mix, duck sauce, teriyaki, marinated few hours, covered with thin onions slices, baked on low for 5 hours

ettilou

Mon, Sep 18 2023, 11:13 am

At this point, I’d be sure there lots of liquid in the pan, drizzle some fat/Olivie oil on top if there’snot enough fat in the meat and leave in oven at 250 for 10 hours overnight

amother

Mon, Sep 18 2023, 11:21 am

ettilou wrote:

At this point, I’d be sure there lots of liquid in the pan, drizzle some fat/Olivie oil on top if there’snot enough fat in the meat and leave in oven at 250 for 10 hours overnight

Thanks! Ill try that.

amother

Lightpink

Mon, Sep 18 2023, 11:38 am

Slice it thin when chilled.
Before a YT meal, rewarm it in sauce until soft and tender.

Rappel

Mon, Sep 18 2023, 12:09 pm

Add garlic. It's a great tenderizer

amother

Fuchsia

Mon, Sep 18 2023, 2:59 pm

Put it in the crock pot, and make pulled beef.

ddmom

Mon, Sep 18 2023, 3:07 pm

ettilou wrote:

At this point, I’d be sure there lots of liquid in the pan, drizzle some fat/Olivie oil on top if there’snot enough fat in the meat and leave in oven at 250 for 10 hours overnight

This!
Add wine and make sure it's well covered!

egam

Mon, Sep 18 2023, 3:16 pm

amother Watermelon wrote:

(Your oven temp was way too low IMO)

Absolutely not. These cuts of meat should be made on low and slow. I sometimes make a brisket for Shabbos day and I set my oven for 225.

amother

Watermelon

Mon, Sep 18 2023, 3:29 pm

egam wrote:

Absolutely not. These cuts of meat should be made on low and slow. I sometimes make a brisket for Shabbos day and I set my oven for 225.

Yes but if you do you cook it for 18 hours. She cooked it for 5. I meant too low for that duration of time

amother

Mon, Sep 18 2023, 6:28 pm

ettilou wrote:

At this point, I’d be sure there lots of liquid in the pan, drizzle some fat/Olivie oil on top if there’snot enough fat in the meat and leave in oven at 250 for 10 hours overnight

Checked after every few hours and took out after 5 (13 altogether!) And seems soft now!

amother

Magenta

Mon, Sep 18 2023, 6:35 pm

amother SandyBrown wrote:

I think you cooked it for too little. 7 pounds is huge. I would have done way more hours.

I would have done it at 225 for about 10 hours. 7 lbs is large

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