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-> Meat
suomynona
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 Wed, Oct 04 2006, 12:55 pm
Husband just brought home a chuck eye roast for yom tov.
How should I cook it?
Looking for suggestions ASAP as I would like to cook it tonight (and it's already night here).
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DefyGravity
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Wed, Oct 04 2006, 1:01 pm
Is that the same as chuck steak?
(Sorry, I don't know much about diff. cuts of meat)
But if you're talking about chuck steaks, I have a great way to cook them so that they're tender and so delicious. (I made them last shabbos).
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suomynona
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Wed, Oct 04 2006, 1:21 pm
I don't know. I'm clueless about meat.
The roast comes in netting which, I think, you are supposed to leave on while cooking.
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DefyGravity
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Wed, Oct 04 2006, 1:32 pm
Oh, I guess it's a chuck roast.
I think that I cook the steaks the same way as I would a roast.
I cut up some potatoes and place them at the bottom of a roasting pan. Put the roast on top and sprinkle it with onion soup mix, minced garlic, other spices, and slice an onion and put the rings all over the roast. Pour about an inch of water at the bottom of the pan.
Cover the roast, and place it in the oven COVERED with the temperature at 350. After around 15 minutes or so (after you see that it's started cooking), turn the temp down to about 290-300 and let it slow cook for most of the day. Every now and then, baste it. When it's done cooking, uncover it and let it bake uncovered for around ten minutes, or until it's a little crispy on the outside.
It should end up being very tender.
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chocolate moose
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Wed, Oct 04 2006, 1:41 pm
Oh, it's a roast......bake or simmer it with wine or half tomato sauce, half cranberry sauce.
Let it cook for an hour or two.
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