ROLLED pickled brisket - with strings - roast or boil??

I have a brisket that is pickled, rolled, and packed in string. Normally cuts of meat with string have to be roasted, not boiled - am I right?

I need to know ASAP so I can cook it for Shabbat! Its for my MIL so it has to be good Wink

THANK YOU !

Is it really pickled as in in a salty liquid with the pickling spices? If so, boil it in the string so it holds its shape or cut it loose to be flat, but do not roast it!

See this article for why you boil it.

Please save me a piece!
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Beginner Joined: May 10 2011 Posts: 19

if it's pickled then definitely boil it - a few times to take out all that salt as the pickling gives it a very salty flavor

Platinum Member Joined: Nov 17 2008 Posts: 5049

As the above posters said, boil it (changing water at least once after first boil) until cooked. Then if you want, cool it, slice it and add a glaze/sauce.
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It says pickled but I don't see any peppercorns or bay leaves, it just came vacum packed.. I guess I will just boil it and hope for the best. I'll try a sauce from another thread unless anyone has a reccomendation..?

smell it (the roast that is!) or the vacuum pack. Does it smell meaty (you know, that slightly iron-y tang) or pickled (salty and lightly spicy from all the spices)? Feel the meat's surface; is it more slimy than usual -- that means it is pickled.

Platinum Member Joined: Nov 17 2008 Posts: 5049

Beginner Joined: May 10 2011 Posts: 19