Cinnamon Posted September 27, 2007 Share Posted September 27, 2007 The Hubby brought home a joint of salt beef yesterday, with the instructions from the Butcher that is should be pot roasted for 2.5 hours, with veggies added for the last hour. Now, I have never pot roasted before, so I have a couple of questions. Firstly,should I use my brilliant metal casserole pot & lid, or a ceramic one, or will it not make any difference? Next, do I need to add a stock or liqued to it? Lastly, I am assuming as its in the oven for a long time, it needs to be on a low temperature - 160 or something? Thanks in advance Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 27, 2007 Share Posted September 27, 2007 Have a look Cinnamon. I love this site. I like the way the chap says "Errrrbs" instead of "herbs"! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 27, 2007 Author Share Posted September 27, 2007 Unfortunatly I can't view it with my pathetic dial-up connection Well, I probably could if I waited 3 hours for it to load up Thanks anyway Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 27, 2007 Share Posted September 27, 2007 What a shame. I'll watch it again and jot down what the chap says later. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 27, 2007 Author Share Posted September 27, 2007 Don't go to too much trouble Egluntine. I will have a look in Hughs meat book & see what he says (all hail Hugh!) Quote Link to comment Share on other sites More sharing options...
Louise Posted September 27, 2007 Share Posted September 27, 2007 Salt beef needs to be boiled in water and it is important to change it at least once if you are not keen on salty food sarah My ex roasted a piece once it was rank He was a butcher as well Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted September 27, 2007 Share Posted September 27, 2007 I pot roast brisket in the winter, this is how my pa used to do it- brown the joint all over in a metal dish with lid, get a mix of root veg (carrots, parsnip, spud, onion, swede) and chuck in with a couple of fresh bay leaves and black pepper, add enough water to come half way up the meat and put in a low oven for 3-4 hours. The veg turns into a lovely gravy which you can reduce by removing the meat and putting back on the hob, my dad used to add cornflour but I dont. We serve it with mash and steamed shredded cabbage. For salt beef, I think if you soak it overnight it should be fine. Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 27, 2007 Share Posted September 27, 2007 I'd use your metal pot if it's large enough. I have le crueset pots in several different sizes and would not be without them. Time to bring them back into use it is sooo cold today. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 27, 2007 Share Posted September 27, 2007 Rhaopsody's recipe is pretty near identical to the one I was going to post....so that has saved me a job! PS...metal pot definitely! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 27, 2007 Author Share Posted September 27, 2007 Cool - thanks everyone Too late for an overnight soak now though - a couple of hours will have to do, then I will try the gravy after its halfway cooked & if its too salty I will tip it off & replace it. Never had salt beef before - I am quite looking forward to it Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 27, 2007 Share Posted September 27, 2007 If it seems to salty adding a whole peeled potato can help absorb some of the salt Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 27, 2007 Author Share Posted September 27, 2007 It has now been blipping away in the oven for 3 hours, & the house smells heavenly Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted September 27, 2007 Share Posted September 27, 2007 Sooooooooooo, how was it? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 27, 2007 Author Share Posted September 27, 2007 Oooooooo, it was luvverly, it was I am now full of gorgeous hot pot, red wine & frehsly baked poppyseed & lemon cake The Hubby is in my bad books.He wanted me to make this meal but is not home yet after a day of helping a friend with a roof, which meant a day off work I think proper family meals are really important & I like him to be here for them. It especially annoys me if he is not late because of work,but because he has been chatting with a mate Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 28, 2007 Share Posted September 28, 2007 Did he appreciate it after a cold day roofing. Hope a warm tummy full of comfort food and wine helped you to forgive and forget. Quote Link to comment Share on other sites More sharing options...