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-> Recipe Collection
amother
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 Sun, Oct 06 2024, 12:14 pm
Hi,
Unfortunately we are in a position where we need to get food from Tomchai Shabbos. They sent tons of meat but they don’t say the cut of meat on it so I have no idea how to make it. Any help with this? Thanks!
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ra_mom
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Sun, Oct 06 2024, 1:34 pm
| amother OP wrote: | Hi,
Unfortunately we are in a position where we need to get food from Tomchai Shabbos. They sent tons of meat but they don’t say the cut of meat on it so I have no idea how to make it. Any help with this? Thanks! |
Can you describe them, post pictures? Happy to try to help identify them.
Enjoy your meats!
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amother
Mocha
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Sun, Oct 06 2024, 1:51 pm
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I would just cook low and slow until it's soft. Pour on some wine to tenderize it. Add some seasoning.
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PinkFridge
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Sun, Oct 06 2024, 2:22 pm
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Are you comfortable calling them? Is there anyone you can get to call them for you?
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amother
Ghostwhite
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Sun, Oct 06 2024, 2:32 pm
Without any more information, I would imagine its the cheaper cuts of meat that don't get sold. I used to have a friend who worked in shechita and they often bought me this type of meat.
In general, long slow cooking in liquid always works. Or follow a recipe for a chuck roast. Or use in cholent.
I would fry onions and garlic, brown the meat, add some wine (you can also use other liquids, but not sure which work...) and let it cook for a while.
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amother
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Sun, Oct 06 2024, 2:41 pm
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Maybe post where you located and someone will know?
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kenz
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Sun, Oct 06 2024, 4:12 pm
| amother Mocha wrote: | | I would just cook low and slow until it's soft. Pour on some wine to tenderize it. Add some seasoning. |
Chasdei Lev also doesn’t identify the meats - they do on the box but once you remove from the box you’re stuck. Very often the meat is corned beef so low and slow with sauce isn’t necessarily the right method. I would call and ask.
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amother
DarkMagenta
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Sun, Oct 06 2024, 4:51 pm
| amother Ghostwhite wrote: | Without any more information, I would imagine its the cheaper cuts of meat that don't get sold. I used to have a friend who worked in shechita and they often bought me this type of meat.
In general, long slow cooking in liquid always works. Or follow a recipe for a chuck roast. Or use in cholent.
I would fry onions and garlic, brown the meat, add some wine (you can also use other liquids, but not sure which work...) and let it cook for a while. | We do this. They also send some pickled meats but those you can usually tell when you take them out of the package.
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amother
Heather
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Sun, Oct 06 2024, 5:07 pm
Flat big piece is usually brisket.
The one wrapped in string is roast.
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ra_mom
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Sun, Oct 13 2024, 6:08 am
| amother OP wrote: | | https://I.imgur.com/iERYs2v.jpeg |
How thin/thick is this slap of meat? Can we see the side view?
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amother
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Sun, Oct 13 2024, 6:09 am
| amother OP wrote: | | https://I.imgur.com/eCf3RYo.jpeg |
I think this is stew meat
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