 |
|
 |
 |
|
|
Forum
-> Recipe Collection
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?
| |
|
| Back to top |
 1
|
amother
|
Mon, Sep 18 2023, 12:04 am
|
(Your oven temp was way too low IMO)
| |
|
| Back to top |
2
|
|
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.
| |
|
| Back to top |
3
|
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.
| |
|
| Back to top |
0
|
|
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.
| |
|
| Back to top |
4
|
amother
|
Mon, Sep 18 2023, 11:10 am
|
Would it be fixed with baking longer? If so how?
| |
|
| Back to top |
0
|
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
| |
|
| Back to top |
0
|
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
| |
|
| Back to top |
6
|
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.
| |
|
| Back to top |
0
|
|
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.
| |
|
| Back to top |
1
|
Rappel
|
Mon, Sep 18 2023, 12:09 pm
|
Add garlic. It's a great tenderizer
| |
|
| Back to top |
0
|
|
amother
Fuchsia
|
Mon, Sep 18 2023, 2:59 pm
|
Put it in the crock pot, and make pulled beef.
| |
|
| Back to top |
1
|
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!
| |
|
| Back to top |
0
|
egam
|
Mon, Sep 18 2023, 3:16 pm
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.
| |
|
| Back to top |
0
|
amother
|
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
| |
|
| Back to top |
2
|
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!
| |
|
| Back to top |
1
|
|
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
| |
|
| Back to top |
1
|
|
amother
Viola
|
Tue, Sep 24 2024, 10:29 pm
| amother OP wrote: | 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 |
Thank you so much for sharing this with us! Your recipe sounds incredibly intriguing, and I'm excited to give it a try. Could you kindly share the ratio of the ingredients with us?
When you mentioned spreading it with onion soup mix, did you mean using it as a meat rub, or did you sprinkle a generous tablespoonful onto the meat? Additionally, are the sauces measured in common U.S. measurements, or is there a way you could convey them so that a novice can replicate a similar recipe at home?
Thank you so much for your time. 😊
| |
|
| Back to top |
0
|
amother
|
Tue, Sep 24 2024, 11:14 pm
| amother Viola wrote: | Thank you so much for sharing this with us! Your recipe sounds incredibly intriguing, and I'm excited to give it a try. Could you kindly share the ratio of the ingredients with us?
When you mentioned spreading it with onion soup mix, did you mean using it as a meat rub, or did you sprinkle a generous tablespoonful onto the meat? Additionally, are the sauces measured in common U.S. measurements, or is there a way you could convey them so that a novice can replicate a similar recipe at home?
Thank you so much for your time. 😊 |
I just shook some soup mix all over and smeared sauces all over. Measuring isn't useful for meat with this method as all are different sizes.
| |
|
| Back to top |
1
|
| Related Topics |
Replies |
Last Post |
|
|
Top rib roast - help please, I'm clueless!
|
2 |
Wed, Sep 25 2024, 8:09 pm  |
|
|
If you take a roast out of the oven at midnight
|
9 |
Tue, Sep 24 2024, 11:30 pm |
|
|
Help! Need recipe for a Square Cut Roast
|
2 |
Sun, Sep 22 2024, 4:55 pm |
|
|
Pastrami roast in monsey
|
3 |
Sun, Sep 22 2024, 12:52 pm |
|
|
Hit me with your roast recipes
|
2 |
Mon, Sep 16 2024, 8:32 pm |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
