hot pork and beef cob help
Discussion
I have a mate coming back to the UK for a week and throwing him a party he's in Japan so is missing the old favourites. I plan on cooking a beef and a pork joint so that I can do pork, stuffing and apple sauce cobs plus beef and Yorkshire pudding cobs.
What cut of joints are best for this and would it just be as simple as chucking both joints in the oven at about 120 for 4 hours with some gravy to keep moist or is there a better option.
I have 2 casserole bowls with lids and 1 oven to cook both in.
Yorkshire pudding recipe sorted thanks to 10pences recipe and will just open the door to flatten them.
Any help greatly appreciated.
What cut of joints are best for this and would it just be as simple as chucking both joints in the oven at about 120 for 4 hours with some gravy to keep moist or is there a better option.
I have 2 casserole bowls with lids and 1 oven to cook both in.
Yorkshire pudding recipe sorted thanks to 10pences recipe and will just open the door to flatten them.
Any help greatly appreciated.
Yes at 120, after 4hrs either of those cuts will still be reasonably tough. Depending on size. 8hrs at 120 should make it nice and fall apart if that is the texture you are after? You could go less time but would prob want to raise the temp quite a bit. I would stick with low and slow.
Edited by Pete Franklin on Wednesday 14th November 21:36
Agree on low and slow.
Get yourself 6 large onions, a head of garlic, a bottle of £4 white wine, some chicken and beef stock cubes, some decent foil and forget the casseroles. They're for casseroles. (Whatever a casserole is these days)
Buy some roasting tins from TK Max - ones that feel heavy and have a lip around them of about an inch.
Go to a good butcher and tell him you want a 'blade end, bone-in half shoulder of pork' and a large piece of brisket and that you are planning on slow cooking them for slicing in to 'cobs'. Ask him to score the rind for you too.
Leave the pork uncovered in the fridge for a day or so. It helps to dry the skin
Set your oven to 225c
Rub them with light oil and rub more salt and pepper in to the joints than you've ever done before
Slice the onions in to thick rounds and use them as a trivet. A few carrots may help too.
Place the joints on top of the trivet on the trays and blast in the hot oven for 35 mins. Whilst they are taking on colour make a couple of pints of stock with boiling water and when they've been in for 35 mins, add a glass of wine and the stock to each tray and lower the temp to 115c. Wrap with foil loosely and leave for 8 hours checking half way and adding any liquid it may need.
After 8 hours take them out and allow to rest for a minimum of 1 hour with the foil on.
Don't waste any of the juices - this is your gravy which can be thickened with your instant granules. Push the onions and carrots through a sieve to get the flavour and scrape the trays of any dark bits.
They should carve nicely and be very soft and flavoursome. If the crackling is soft, remove it, turn the oven to 200 and put it on a tray to crisp up.
Good soft baps, decent horseradish and apple sauce and you're away my friend.
Good luck and let us know.
Get yourself 6 large onions, a head of garlic, a bottle of £4 white wine, some chicken and beef stock cubes, some decent foil and forget the casseroles. They're for casseroles. (Whatever a casserole is these days)
Buy some roasting tins from TK Max - ones that feel heavy and have a lip around them of about an inch.
Go to a good butcher and tell him you want a 'blade end, bone-in half shoulder of pork' and a large piece of brisket and that you are planning on slow cooking them for slicing in to 'cobs'. Ask him to score the rind for you too.
Leave the pork uncovered in the fridge for a day or so. It helps to dry the skin
Set your oven to 225c
Rub them with light oil and rub more salt and pepper in to the joints than you've ever done before
Slice the onions in to thick rounds and use them as a trivet. A few carrots may help too.
Place the joints on top of the trivet on the trays and blast in the hot oven for 35 mins. Whilst they are taking on colour make a couple of pints of stock with boiling water and when they've been in for 35 mins, add a glass of wine and the stock to each tray and lower the temp to 115c. Wrap with foil loosely and leave for 8 hours checking half way and adding any liquid it may need.
After 8 hours take them out and allow to rest for a minimum of 1 hour with the foil on.
Don't waste any of the juices - this is your gravy which can be thickened with your instant granules. Push the onions and carrots through a sieve to get the flavour and scrape the trays of any dark bits.
They should carve nicely and be very soft and flavoursome. If the crackling is soft, remove it, turn the oven to 200 and put it on a tray to crisp up.
Good soft baps, decent horseradish and apple sauce and you're away my friend.
Good luck and let us know.
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