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Chayalle
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 Today at 5:57 am
| amother Birch wrote: | | I make mine in the slow cooker it's delicious! Doesn't present nicely because we like it well done and soft so it ends up being more like pulled beef. I don't serve it when we have guests because of this unless I'm purposely making it into 'pulled beef' |
My sister swears by London Broil made with the Sous Vide. Says it's the best way, because the meat sits in it's marinade while cooking and comes out very evenly done.
I prefer the texture when it's grilled, but this is another method that works for London Broil.
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amother
Clover
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Today at 7:55 am
My family loves oyster steak. I just rub some oil and sprinkle montreal steak seasoning on both sides, and then grill it on a grill pan 6-10 minutes per side (depending on the size of the piece of meat). Let it sit for a few min, and slice. I like to use it for a night meal, because its so fast and its fresh hot meat. I usually serve it after soup and I put it together with a salad so we have a light meal that still has meat. But I've also used it as an add on to a chicken main dish in the daytime.
Two low-and-slow meat recipes that we've enjoyed are Julie Hauser's Orange Juice Roast (on Kosher.com) and also Miriam Pascal's Gremolata Roast (from Real Life kosher cooking) - this one has herbs and wine its very flavorful.
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amother
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Today at 10:09 am
| Chayalle wrote: | My sister swears by London Broil made with the Sous Vide. Says it's the best way, because the meat sits in it's marinade while cooking and comes out very evenly done.
I prefer the texture when it's grilled, but this is another method that works for London Broil. |
Would sous vide then freezing and reheating on grill pan on Yom Tov work?
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amother
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Today at 10:36 am
| Chayalle wrote: | My sister swears by London Broil made with the Sous Vide. Says it's the best way, because the meat sits in it's marinade while cooking and comes out very evenly done.
I prefer the texture when it's grilled, but this is another method that works for London Broil. |
How long does she sous vide this particular cut of meat, and on what temp?
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