About this cut:
This lean yet tender roast comes from the same cut as the Silver Tip Roast. Our Shoulder Roast is trimmed of all excess fat and "silver skin" and netted for your convenience.
Other names for this cut: Silver-tip Roast
Basic Cooking Technique:
Braise low and slow, or dry roast to rare. Tent with foil and let rest for 10-15 minutes before slicing and serving. For deli-style Roast Beef, cool before slicing thin.
The meat was delicious, and cooked to fork tenderness in about 3 and a half hours in a 325 oven. I served it for the first night of Rosh Hashanah, prepared according to a recipe by Michael Twitty for West African Brisket. This roast was just right for the recipe, and more economical than brisket.
I didn't want to like it. I wanted to prove to myself that this organic thing is just a fad. But this roast is the best roast I have ever had (even counting the fraif I used to eat). The ground beef is also way superior and hardly shrinks. The ribs have so much meat that you really need to research the cooking method to cook it properly
The quality of the meat was excellent!
I prepared it according to a Jacques Pepin recipe for shoulder roast that produced a flavorful sauce. I used a Le Creuset Dutch oven and cooked it at 250 F for three hours. It was delicious. :)