Part 2 of stocking your freezer does not just come with 2 simple meat recipes. It comes with an added bonus of an extremely time appropriate salad for you to serve the brick roast with.
Why did I that? Because you all rock!
The truth is that I felt like when you buy a brick roast and have it butterflied you walk away with 2 pieces of meat. I wanted you to be able to serviette meat once on its own, because it’s that good and then once again in a different, dressed up, still exciting way.
These holidays are all about food and having repetitive meals is a huge no-no for me. Of course there are always a few staple like chicken soup, schnitzel and potato kugel, but everything else has got to be original or I’m basically just forcing myself to eat!
So here you go. Today’s recipes are:
If you followed the this post and the last post you should now have 6 perfectly marinaded cuts of meat that just need to be simply thrown into an oven or on a grill! All you have left to do is, well, everything else. But at least the meat is off your head!
1 tsp kosher salt
1 tbsp coarse black pepper
2 red thai (or bird) chiles
6 cloves garlic
1 cup sambal olek
1/2 cup brown sugar
3 tbsp low sodium soy sauce
juice of two limes
In a food processor combine salt, pepper, garlic, chiles, sambal olek, brown sugar, soy sauce and lime juices until it forms a a cohesive but still slightly chinky mixture.
Place marinader in a ziplock bag and ribs.
Smush the bag so that the marinade is massaged into the ribs.
Refrigerate for 1 hour on one side.
Then place ziplock bag in the freezer but put it in so that the side that was on top in the fridge is now on the bottom on the freezer.
Freeze until the night before you serve.
Remove ribs from freezer the night before you want to cook and allow to come to room temp.
Preheat oven to 425F (220c).
Place ribs in a greased baking dish.
Spoon marinade over the top of the ribs.
Place ib the oven and cook uncovered for 30 minutes.
Remove from oven and reduce oven temp to 300f.
Spoon more marinade over the top off the ribs.
Grease a large piece of tin foil and place grease side down on top of the ribs.
Make sure pan is tightly covered.
Return covered ribs to the oven and cook for 4-5 hours.
Check after 3, to determine exact cooking time.
You know ribs are done when they are fork tender.
*You can use almost any fatty cut of meat. Think brisket, short ribs, spare ribs, flanken or deckle.
The only difference in cooking will be the cooking times. So cook any of the other cuts of meat the same way but instead of putting in the oven for 4-5 hours, Strat. checking the meat after 2 hours and then check every 1/2 hour after that!
Serve hot and enjoy!
1 piece of butterflied brick roast (click here for recipe)
6 cups shredded iceberg
4 radishes, thinly sliced
1 purple onion, thinly sliced
1 tomato, diced
4 cloves garlic, minced
1 Tbsp pureed onion ( I use a microplane for that)
1 Tbsp dijon mustard
1&1/4 tsp kosher salt
3/4 tsp coarse black pepper
3/4 cup pomegranate vinegar (or red wine)
3/4 cup extra virgin olive oil
Put all the ingredients in a jar and shake to combine.
2 cloves garlic, peeled
1/2 cup parsley leaves
1/2 cup cilantro leaves
1/4 tsp crushed red pepper flakes (optional but recommended)
3/4 tsp kosher salt
1/2 tsp coarse black pepper
2 tsp red wine vinegar
2 tsp extra virgin olive oil
Place all ingredients into food processor aside from olive oil.
Process for a few seconds then start streaming in oil.
You may have to remove cover and scrape down sides a few times.
Pulse until desired consistency.
Combine all the veggies and drizzle a little dressing over the top.
Place sliced meat onto of veggies.
Top meat with a few drizzles of chimmichurri.
Serve and enjoy!
1 Brick Roast (as your butcher to butterfly for you), you will end up with 2 separate pieces of brick roast
1 bulb of garlic, peeled, minced
4 tsp garlic
4 tsp coarse black pepper
Dive the minced garlic into 4 equal portions.
Rub each side of the 2 pieces of brick roast with 1/4 of the garlic, 1 tsp salt and 1 tsp of the pepper.
(at this point both pieces of brick roast should be rubbed in spices on both sides)
Wrap each peice of brick roast in a few layers of Saran Wrap and then 1 layer of foil.
Freeze until the night before you want too cook.
Remove brick roast from freeze and place in the fridge the night before you want to cook it.
A few hours before cooking, remove from fridge and allow to com to room temp.
Preheat barbecue or any heavy bottom skillet (I use cast iron, but you can use anything as long as it is NOT non stick) on medium high heat.
Once pan is hot, add 1 tbsp canola oil to the pan and place meat inside.
Sear for 7-8 minutes on one side and 5 minutes on the second side for medium cooke meat.
Remove from pan and place a loose piece of foil over the meat and allow to rest for 8-10 minutes before slicing.
Slice against the grain and serve!
*If you live in Israel you want to ask for a roast that comes from the chuck. This will be the most similar. The roast may be cut thinner so don’t have them butterfly it until you see it. You are looking for the meat to be about 1-1&1/2 inches thick when you cook it.
*If you want to serve this shakos day, adjust the cooking time to 6 minutes in one side and 4 pn the second. Put on the plata, 1 hour before serving.