help on good soft roast

GramaNewYork ↓

Tue, May 15 2007, 6:50 am

There are several things to consider and one is the cut of the meat. I have tried different cuts--to save money-- but we eat a roast so rarely and meat is so expensive that we have decided to always buy a 1st cut brisket because even though more expensive, it has been great every time. The others have often been disappointing.

This is how I've had great success: 1) I marinate the brisket in wine and onion soup mix overnight. Onion soup mix is a very good tenderizer. 2) I use an oven bag to seal the juice in. (I marinate and roast in the bag). 3) I use the overnight method which is to brown the meat at 500 deg. for five minutes on each side and then keep on 250 overnight.

Lately, I am using the 24-hour method INSTEAD which I like even more because there is less shrinkage: Put on 350 for one hour and then leave in the oven on "Warm" or 160 deg for 23 hours.

If you want nice, even slices, please cook the brisket completely before slicing. If you are in a rush, you might consider investing $10 in an electric knife. My mother never used such a thing, but my husband turned me on to it and I love it! Of course, you have to know how to slice a roast in the first place. Smile

Good luck

DefyGravity

Tue, May 15 2007, 9:26 am

I've never made a roast before, but I generally buy chuck steaks, which are fairly tough cuts of meat. I cook them at 350 for 20 minutes and then slow cook them at 290 for around 6 hours.

I think it you do what GramaNY does, you'll have a soft roast. I know that cooking my steaks in a similar manner produces meat that falls apart!

madys

Tue, May 15 2007, 9:31 am

I have a recipe that never fails - it's really simple, and I always have the ingredients on hand....

Brisket 2nd Cut (cheaper than 1st cut, and you'll never know the difference)

Place brisket in a 9 x 13 pan - slice an onion and place around the meat.

Sprinkle the meat with oil, paprika, and garlic (can be pressed fresh, or powder)

In a separate bowl, mix together 1/2 cup ketchup, 1/4 cup hot water, and half a packet of onion soup mix. Then add a cup of coca cola, mix well, and pour over meat.

Bake at 350 for 3 1/2 hours. Covered

Never fails!

Last edited by madys on Tue, May 15 2007, 9:34 am; edited 1 time in total

↑ GramaNewYork ↓

Tue, May 15 2007, 10:04 am

I've never used Coke, but I would: it should be an excellent tenderizer.

Probably shouldn't use Coke for the all-night method since the sugar in there would carmelize.

Also, I'd like to try it on the 2nd cut brisket to save $$, mom-of-three. Maybe for the next chag. Thanks for the tip.

shopaholic

Tue, May 15 2007, 10:29 am

My mother has the most incredible recipe for a brisket.

Peel & slice a few plums. Boil them until soft - not too long. Mash them & mix with lots of fried onions. make sure to squeeze out the juice from the plums.

Salt the meat. Put the onion/plum mixture over the meat & cook covered. Let cool. Slice & heat before serving. It is soooo good!

Raisin

Tue, May 15 2007, 10:32 am

If you buy a chuck roast (the cheapest) you can pot roast it. Really really easy, and yummy. Fry some onions and garlic, brown the meat, add some tomatoe sauce and some red wine. (I think you can use water or other liquid) Cook on stove or in oven for a few hours.

With the more expensive roasts, you should be able to roast them without liquid in the oven.

3kids

Tue, May 15 2007, 4:23 pm

my father is a butcher and for soft roast this is what he recommends.... put a cup of water in the pan and add spices to the roast. cover the pan very tightly with aluminum foil and bake at 250 for 6 hours. its yummy!