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allthingsblue
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 Wed, Dec 06 2023, 6:10 am
I’d like to make a roast for Chanukah but not a prime rib as it’s really expensive.
What’s a square cut roast? How does it compare to silver tip? Do either of these taste good cooked like a prime rib would be cooked (spices, baked at high temp for short time then low temp for about an hour)?
Or am I better off making a tried and true brisket or pot roast?
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Chayalle
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Wed, Dec 06 2023, 6:24 am
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I've never done well with silver tip though my friend swears by it. My best tried and true is minute roast (marinate, then pop into oven at 350 for 3 hours or so), though my overnight deckel (low and slow) or brisket is also delicious. Or Corned Beef of either of these....
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nicole81
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Wed, Dec 06 2023, 6:58 am
Silver tip doesn't reheat well. Square roast is who knows what, it's a made up jewish name. Sometimes it's french roast (underblade) which cooks amazingly but sometimes it's just any old cut in a square shape.
I'd go with brisket (or pastrami/corned beef brisket) or french roast. You can really go wrong with those.
If you plan on serving fresh, then silver tip could be amazing but you need to like your meat rare.
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Amarante
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Wed, Dec 06 2023, 7:18 am
You need a really good cut of meat to roast it because roasting doesn't tenderize meat like braising does. Also reheating a "roast" often spoils the texture.
Your best bet would be a really delicious braise of some kind - there are so many fantastic brisket recipes. Why not use one of them.
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Cheiny
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Wed, Dec 06 2023, 8:29 am
| Chayalle wrote: | | I've never done well with silver tip though my friend swears by it. My best tried and true is minute roast (marinate, then pop into oven at 350 for 3 hours or so), though my overnight deckel (low and slow) or brisket is also delicious. Or Corned Beef of either of these.... |
I agree on minute roast. It’s always very soft and juicy.
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