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happy chick
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 Thu, Oct 05 2023, 3:25 pm
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I make pareve cholent every week, but for yt I'd like to make meat. But I need to make the meat separate. How would I prepare a chuck roast that I will serve with cholent (preferably baked)? I would like to make it on Friday and refrigerate it overnight.
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ra_mom
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Thu, Oct 05 2023, 3:55 pm
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You won't be able to warm it properly on shabbos day unless you have a few hours. But you can still slice it early in the morning and wrap the slices in precut foil and put it on top of the crockpot to warm for a few hours before the meal.
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happy chick
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Thu, Oct 05 2023, 8:28 pm
| ra_mom wrote: | | You won't be able to warm it properly on shabbos day unless you have a few hours. But you can still slice it early in the morning and wrap the slices in precut foil and put it on top of the crockpot to warm for a few hours before the meal. |
That was my plan. But how do I prepare the roast? What's the best way to cook/bake and season?
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ra_mom
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Thu, Oct 05 2023, 8:33 pm
You can make something like this.
https://www.imamother.com/foru.....71731
Or rub with oil, crushed garlic and 1 tsp salt per pound. Marinate in a ziploc overnight. Lay over a bed of onions. Add 1/3 cup water to bottom of pan. Cover and bake at 325 for 1 hour per lb.
Chill overnight. Save pan juices.
Slice when very cold.
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allthingsblue
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Thu, Oct 05 2023, 8:34 pm
Search Faigy Murray shabbat pulled beef
On kosher.com
I’m trying it out tonight for tomorrow’s meal
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happy chick
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Thu, Oct 05 2023, 8:39 pm
| ra_mom wrote: | You can make something like this.
https://www.imamother.com/forum/viewtopic.php?t=471731
Or rub with oil, crushed garlic and 1 tsp salt per pound. Marinate in a ziploc overnight. Lay over a bed of onions. Add 1/3 cup water to bottom of pan. Cover and bake at 325 for 1 hour per lb.
Chill overnight. Save pan juices.
Slice when very cold. |
This sounds delicious, but my fleishig oven is a countertop and I'm afraid to leave it on overnight. I'll try your other suggestion.
All thingsblue, the recipe also says to bake overnight. Not gonna do that.
Thanks to both of you.
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