Home › Forums › Kosher Cooking! › Recipes › Fleishig (Meat) Recipes › French roast recipe
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June 7, 2011 3:05 am at 3:05 am #597311☕️coffee addictParticipant
I’m making a French Roast for Shavuous and not interested in putting a lot of ingredients does anyone have a recipe for one (one without a lot of ingredients)
June 7, 2011 3:15 am at 3:15 am #775792OfcourseMemberOnions, garlic, ketshup, honey, paprika, wine.
June 7, 2011 3:37 am at 3:37 am #775793☕️coffee addictParticipanthow much of each for how long at what degrees
June 7, 2011 3:53 am at 3:53 am #775794OfcourseMemberI personally dont measure, but I think if I did it would be similar to below measurements.
For medium to large size roast:
Onions- 1 or 2, cut up
Garlic- half bunch
Ketshup- 1/8 cup
Honey- 1/8 cup
Paprika-1 Tablespoon
Wine- 2-3 Tablespoons
How long what degrees? I cook it on the stovetop on low flame until I see the meat looks like its starting to lose its firmness and is almost falling apart at the edges. Then I let it cool somewhat and refrigerate it and slice when cold. Liquid can be strained and used for gravy with addition of 1 Tablespoon of flour to thicken, and if desired a tablespoon of honey and ketshup. Reheat slices in gravy and serve.
I hope you like it.
June 7, 2011 4:20 am at 4:20 am #775795smartcookieMemberI did a pickled french roast:
Sauted a bunch of diced onion and garlic.
Place roast into pot. Add water to cover half of roast.
Cook for 3-4 hrs on small flame.
Yum!!
(When it’s cooled, freeze for an hour and then slice it.)
June 7, 2011 4:33 am at 4:33 am #775796Ctrl Alt DelParticipantOk, so its late and I’m on break at work and I see this thread titled (or so I thought) French Toast recipe. So I click on it thinking I like a good french toast too. And I glaze over the first post saying that they will be making french toast for shavuous. Awsome!! I think. French toast for shavuous. What a great Idea, you could make whole milchig meal out of “breakfast foods”. Then I scroll down and there is ketchup and onions and all that and I think haha what a smart aleck, let me post a real recipe for addict. But as I scroll to the bottom I suddenly realize that the topic is french ROAST!!! Phooey!! I would much rather have french toast. I must be really tired. Good thing the CR keeps me up during the night. Gotta make it till the AM.
June 7, 2011 8:28 am at 8:28 am #775797commonsenseParticipanteither the binah or mishpacha recently had a recipe for a french roast. it used tomatoes onions and dry red wine. i was going to try it but decided to try an overnight recipe instead.
June 7, 2011 12:44 pm at 12:44 pm #775798OfcourseMemberctrl, u got a job for me where I can read recipes? im coming!
June 7, 2011 1:57 pm at 1:57 pm #775799☕️coffee addictParticipantctrl,
lolrotfl!
actually when I was searching google for a recipe I typed in french roast and french toast came up
June 7, 2011 4:06 pm at 4:06 pm #775800Ctrl Alt DelParticipantUnfortunately, (or fortunately some might say) my job is 90% boredom and 10% sheer terror, panic, and stress. So I do have some time to browse recipes. But that 10% really offsets the 90%. Have a great yom tov and here is my favorite French TOAST recipe.
4 eggs
1/2 cup milk
1/2 tsp ground Cinnamon
1/2 tsp vanilla extract
Some really good heavy, heimish egg challah.
beat all ingredients. Soak the challah slices and fry over a low/med flame. (oil should not be smoking) flip over when you see tiny fry bubbles popping through the challah slice. Enjoy with (always) real maple syrup.
June 7, 2011 4:17 pm at 4:17 pm #775801TheGoqParticipanthow do you beat egg challah?
June 7, 2011 4:24 pm at 4:24 pm #775802YW Moderator-80Memberi dont think that will be necessary
waterboarding is quicker and less damaging than beating it
June 7, 2011 4:28 pm at 4:28 pm #775803blinkyParticipantHow about “whipping” it?
June 7, 2011 4:30 pm at 4:30 pm #775804YW Moderator-80Memberyou can also gain its cooperation by convincing it you are its friend
tell it how much you knead it
June 7, 2011 4:51 pm at 4:51 pm #775806GuardmytongueMemberGuess I’m the only one who expected coffee when I clicked.
June 7, 2011 4:57 pm at 4:57 pm #775807☕️coffee addictParticipantyou can also gain its cooperation by convincing it you are its friend
tell it how much you knead it
just make sure you don’t offend it then it would become sour dough 🙂
June 7, 2011 5:22 pm at 5:22 pm #775808Ctrl Alt DelParticipantYou are all hilarious. Actually im not sure if its you or if I am just super tired. LOL
June 7, 2011 5:49 pm at 5:49 pm #775809minyan galMemberCan somebody please tell me what a “French” roast is? I am assuming the French part refers to the cut of the beef. It isn’t a word used in my part of the world. If you can cook it on top of the stove in a “pot roast” style, could it be similar to a chuck roast or a similar cut? BTW, the recipes, both meat and dairy, sound terrific.
June 7, 2011 6:27 pm at 6:27 pm #775810Sender AvMemberIts funny I passed this post up before because I thought it was a recipe for French Toast. I was like common. Although Now I want to say real french toast does not have pancake syrup on top but powdered sugar(that is how my father’s Bubbie from France would make it).
June 7, 2011 6:30 pm at 6:30 pm #775811Sender AvMemberdont put powdered sugar on a french roast though
June 7, 2011 7:40 pm at 7:40 pm #775812☕️coffee addictParticipantctrl,
you’re yarmulke’s black
June 10, 2011 2:18 am at 2:18 am #775813☕️coffee addictParticipantthank you of course,
the roast came out okay, however it was a lot of work :/
June 10, 2011 3:10 am at 3:10 am #775814OfcourseMembercoffee addict, if you find an easier or a tastier method, please let me know. Im always looking to try something new.
June 10, 2011 8:52 am at 8:52 am #775815haifagirlParticipantWhen I make a French roast I put onion slices (about 2 or 3 onions, depending on their size) and carrot chunks (about 1″) from 3 or 4 carrots and 1/2 lb. mushrooms cut in quarters in the bottom of the pot. Then I put in the roast, season it with pepper and garlic powder. Then I pour in a bottle (yes, the whole bottle) of burgundy wine. Bring to a boil and simmer for about 3 hours or more (I usually take a nap as the fumes make me sleepy).
Remove from the pot and let it sit for a bit.
Meanwhile, add one can of tomato paste to the gravy and stir until smooth.
Slice the roast and add it back into the gravy until ready to serve.
Sometimes, if I’m lazy, I’ll had some potatoes (cut in quarters lengthwise) with all the other vegetables, and then I don’t have to make a potato side dish.
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