Help, need to cook a christmas roast. Bought a 4kg blade steak ... what next ??

Answer 1

Wow! 4KG that is like 9 pounds. I don't know exactly what a christmas roast is like but I will tell you how to make it a good pot roast. This is assuming a blade steak is one of the more reasonable cuts like a sholder roast or sirloin.
Mix some flour,salt and pepper and dredge the meat in the mixture. Once you have lightly coated all the sides, heat some oil (maybe several tablespoon) in a large duch oven (heavy, deep covered pan) or something like a big cooking pan that will hold the roast, that has a lid and is oven safe. (Usually pans with those black handles are ok)

**Note in case you don't have a dutch oven or large oven proof pan. -- I have used a large frying pan to brown the meat and then transfered it to a roasting pan for the oven part. I have also used aluminum foil when I didn't have a lidded roasting pan or dutch oven.

Brown each side of the roast on top of the stove in the pan with the oil. Just long enough to sear the juices in. Some people don't even do this! They just put the thing straight into the oven - which is ok too but browning is traditional grandma way.

After browning you can throw in some vegies if you like (Quartered onions, pealed carrots, apples and/or potatoe halves) or you can wait and add these about 1 hour or more before the roast should finish cooking.

Put a lid on the roast and put in the oven at about 325 degrees F. (160 Celcsius - low -3) You will need to cook it about 4 hours and let it stand 15-30 minutes after taking it out of the oven). The roast will make its own liquid but if you want to pour half a can of soda, water or some broth in before putting it in the oven -- you can.

Sometimes during cooking, if there is room I'll occasionolly add a a couple of spoonfulls of the flour mixed with cold water to the juices in the pan - stiring it in with a fork. Not very scientific but that way I have gravey already.

You can also, after cooking, remove the roast and vegies from the pan and make a gravey from the juice while the roast stands.

Answer 2

Kerry first thing is do not panic ... trim off excess fat and prepare a basting solution so that you can baste it either with a baster tube or a brush while it cooks do NOT cook it to death or you might as well eat at Mickey D's. Go on Cooking .com and look up cooking times and some other ideas that appeal to you the number one problem is overcooking it and drying it into shoe leather. If you roast it in the oven then place another pan of water below it in the rack and let it keep things a little moister I like to baste my with a syringe for drawing up the liquid from the pan as it cooks and then rendering that down for gravy try some wasabi mashed potato's with it and a veggie and you are in business use a meat thermometer to gage the temp internally so it gets done but not completely dead. My basting sauce is half a teaspoon of good horseradish blended with a blender and four cloves of garlic, half cup red wine, ten drops of Mrs wrights smoke sauce and two table spoons of bar B Que sauce and last but not least three tablespoons of Kahlua keep basting the roast ever five minutes thru the entire baking cycle and leave the stick-in thermometer in all the time until the interior reaches the right temp... then do your thing and you be the chef good luck and happy eating that's a hell of a chunk of dead cow.

Answer 3

You can do a couple things with it. Marinate it in red wine, garlic, thyme and shallots overnight (you'll prolly need a pretty big bowl, 2 bottles of wine, maybe 3, and two whole heads of garlic). Or you can rub it down with Kosher Salt, Coarse Ground Black Pepper, Rosemary, Paprika and a bit of Cayanne (don't get too carried away) and leave it overnight. Then slow roast it at about 180 degrees until it's done. Prolly like 8 hours.

Answer 4

ok how much time do you have until you have dinner...

Blade stake, take some really good marinade and soak it good..

or if you have the Chuck Road~ cook like a pot roast, cook carrots, potatoes, onions, and put top on you need make sure it has lots of moisture.

Answer 5

THROW IT AWAY AND GET A TOP ROUND, GET A COOKING BAG. PUT WHATEVER YOU WANT IN IT AND COOK IT WITH A LOW HEAT, SAY ABOUT 275 DEGREES, STICK A FORK IN IT SAY ABOUT TWO HOURS LATER, IF THERE IS BLOOD..LET IT COOK A LITTLE MORE, TAKE OR FOLD THE BAG AWAY FROM THE ROAST, TURN UP THE HEAT TO 375 FOR ABOUT 20 MIN. ....IF YOU ARE PUTTING POTATOES IN WITH IT TAKE THEM OUT BEFORE YOU TURN UP THE HEAT.