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amother
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 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?
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amother
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Mon, Sep 18 2023, 12:04 am
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(Your oven temp was way too low IMO)
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amother
Offwhite
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Mon, Sep 18 2023, 12:11 am
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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.
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amother
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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.
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amother
SandyBrown
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Mon, Sep 18 2023, 11:09 am
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I think you cooked it for too little. 7 pounds is huge. I would have done way more hours.
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amother
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Mon, Sep 18 2023, 11:10 am
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Would it be fixed with baking longer? If so how?
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amother
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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
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ettilou
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Mon, Sep 18 2023, 11:13 am
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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
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amother
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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.
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amother
Lightpink
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Mon, Sep 18 2023, 11:38 am
Slice it thin when chilled.
Before a YT meal, rewarm it in sauce until soft and tender.
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Rappel
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Mon, Sep 18 2023, 12:09 pm
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Add garlic. It's a great tenderizer
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amother
Fuchsia
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Mon, Sep 18 2023, 2:59 pm
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Put it in the crock pot, and make pulled beef.
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ddmom
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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!
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egam
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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.
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amother
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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
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amother
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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!
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amother
Magenta
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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
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amother
Viola
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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. 😊
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amother
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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.
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