Pot Roast

[pushka]

Hi,

My dad often cooks, for Sunday Dinner, a cheaper cut of beef called Brisket. He noted this week that it is the same meat that Americans refer to as a Pot Roast, however when he cooks his the meat is all brown and he has noted that the American version appears to be red inside.

He believes they are cooked using the same method, and wonders why the meat is still red? Is it that you prefer the meat 'rarer'?

[shanstress70]

Hi,

My dad often cooks, for Sunday Dinner, a cheaper cut of beef called Brisket. He noted this week that it is the same meat that Americans refer to as a Pot Roast, however when he cooks his the meat is all brown and he has noted that the American version appears to be red inside.

He believes they are cooked using the same method, and wonders why the meat is still red? Is it that you prefer the meat 'rarer'?

Actually, what we refer to as brisket here is very tough unless it is cooked at a low temp for many hours, so I don't know that anyone would eat that rare. However, some people (especially here in the South) smoke it at a low temp for hours, making barbecue brisket. This can cause a red 'smoke ring' on the outer layer of the meat, right under the browned part.

Corned beef brisket, which is soaked in a brine, appears red then pink after it is cooked. I guess corning it makes it pink, but it is cooked for a long time as well.

I like rare beef, but I would only cook more expensive cuts that way, such as tenderloin, filet, or other steaks.

I'm guessing he's speaking of what we refer to as corned beef brisket. But I'm not sure.

[miztrniceguy]

Hi,

My dad often cooks, for Sunday Dinner, a cheaper cut of beef called Brisket. He noted this week that it is the same meat that Americans refer to as a Pot Roast, however when he cooks his the meat is all brown and he has noted that the American version appears to be red inside.

He believes they are cooked using the same method, and wonders why the meat is still red? Is it that you prefer the meat 'rarer'?

Pot roast is a different cut from brisket. The roast comes from the rump end and the brisket comes from the rib section just behind the shoulder. It has traditionally been thought to be a worthless cut, but IMO, it's one of the best non-steak cuts, especially if it's prepared well.

You can cook a pot roast the same way you cook a brisket; that is to say, slow roasting, or you can cook a pot roast in a dutch oven with water and veggies. Slow roasting brisket is what gives you the tender pink insides and not brown all the way through. A general rule of thumb is to slow roast a brisket at 225 degrees for 1-1/2 to 2 hours per pound.

Also, the way you slice a brisket makes a difference in how it looks. A brisket is supposed to be sliced cross-grain, not with grain. Roast, same thing. It could be the same temperature inside (rare, medium rare, well done, etc), but it will look different if it's sliced differently.

If you want a brisket (or roast) that's pink inside, it should reach an internal temperature of 160 degrees while slow roasting, and you should let it sit for a while before slicing.

As for steaks, the good cuts (rib eye slabs, sirloin, porterhouse slabs, and all combinations derived therefrom like strips, T-bones, and filets) should not be slow roasted; they should be grilled or broiled (they can be pan-fried, too) depending on your temperature preference.

A prime rib roast (from what the rib eyes are sliced) should be rolled in kosher salt and pepper, tied, and slow roasted.

Mojeaux

(miztrniceguy's wife)

[StrawberryFields]

Very IMPRESSIVE information here.

I am the most successful when I cook a roast in the pressure cooker or in a cooking bag. To me there is nothing worse than a dry roast. I always cook more then we will used in one meal for sandwiches. mmmmmm

[john doe]

Many Americans do tend to like their beef on the rare side, some even to the point of searing the outside and leaving the inside bloody. I suspect that as more and more meat-related illnesses pop up that trend will probably change. There is a balance that we try to strike between tenderness of the meat and the safety of eating it. I personally won't eat a ground-beef burger that is bloody or even a bright pink, but will tend to go less well-done with a steak.

[Guest MrsS]

I too like my steaks med-rare to rare. I want it HOT in the middle, with pink juices running when I slice it. I prefer the quality cuts of roasts to be on the rare side of med-rare. A large dot of dark pink in the middle, gradiating out to the outside in lighter shades of pink till you get to the cooked brown outsied. Just love thin sliced roast, dipped in near boiling beef broth. Thus the roast must be a bit more rare. The hot broth cooks it some more.

Once I goofed and put a top sirloin roast in on 350 degrees but on broil. After two hours when I went to take it out, it was all black, BUT not shrunk like a seriously burnt black roast would be. I took it out, and the roast wasn't all crusty hard on top. Just black. The underneath and the inside was as raw as could be. Fortunately I still had two hours before dinner, so I flipped it over, raised the rack on mark and broiled it at 500 till the bottom turned color.

Then I stuck it in my microwave and finished off the cooking. That was a learning experience. First time I ever used the thermometer attachment to my microwave. It came out absolutely perfect. Tendy, juicy, flavorable. I have cooked it that way since. Except I no longer have that microwave so I just "sear" the roast under the broiler, then change to bake, and 350 degrees.

I absolutely love Corned Beef. I buy one for myself and one for everyone else. I do the potatoes, cabbage, onions, celery and carrots with it. Though I prefer my cabbage to be a wee bit crunchy and not a sodden mass like my Mom cooked it. My Grandma always called it Boiled Dinner. I save all the broth- strained, and make Split Pea soup out of it. Adding any left over carrots, but fresh celery & onion. There is never left over corned beef, so I put in a bit of ham, or sausage, or even bacon.

Take a chuck roast, or 7 blade roast. Put in a covered dish. Add one envelope of: Onion, or Onion Mushroom, or Vegetable, or Onion Beef, or Garlic whatever it is soup mix. Sprinkle the soup mix on and around the roast. Add up to one cup of water, off to the side. OR add the soup mix to one cup water, mix or shake well, then pour over roast. Cover and put in oven at Bake: 275 degrees. For a 3 lb. roast it will only take about 1 hour to cook. So if you like your potatoes, carrots, onions cooked with it, add them after 20 or thirty minutes. You may want to add more water if it looks dry.

Cook till done. My rule of thumb is: When I can't stand the smell any longer and HAVE to eat it. Remove the vegetables as best you can. Scrape any soup mix off the meat, remove the meat. Add 1 1/2 cups hot water to pan, mix and scrape the drippings up. If you can put your dish directly on the burner do so, if not transfer to a sauce pan. Take 1/2 cup water to which 1/3 cup flour is added, shake and blend well. When your drippings are boiling, add flour water and whisk while it boils for not quite two minutes. Turn the burner off, but keep the gravy there. Stir now and then. By the time you get your roast cut and on the table the gravy should be done. Serve.

[pushka]

Thanks for all your advice and tips...I will pass them onto my dad and see what he makes of them. Being a vegetarian, I have no idea about how to cook a roast 'anything' to perfection!!

Over here we tend to buy our corned beef already prepared, at least my family does, and just add it to the pan to make a Corned beef hash or something, or use it for sandwiches, we don't tend to cook the beef to make it 'corned'.

[Lindy]

MMMMMMM Potroast... medium well for me.... I saw garlic mentioned.... ohhhh yeah! Potatoes, carrots and onions..... that's it! I'm a going shopping for dinner tomorrow night! :)

[Guest MrsS]

Can I tempt you with a Pork Roast? Cooked the same way ~ MMmmmmm good!! Only don't forget the celery. Leave them in half ribs, and just for the flavor they give to the roast. MMmmmm.

[Lindy]

Can I tempt you with a Pork Roast? Cooked the same way ~ MMmmmmm good!! Only don't forget the celery. Leave them in half ribs, and just for the flavor they give to the roast. MMmmmm.

I KNEW I forgot something! Thanks :)