If you’re familiar with my Meat Cuts by the Numbers chart, you’ll probably recognize this cut no matter where you came from before moving to Israel. For anyone that likes a nice,juicy, red-in-the-middle roast beef, it’s as easy to prepare here as it is anywhere.
There is a bit of work to do when preparing this type roast beef. The layer of silverskin on the top of the roast needs to be removed, or the roast will shrink into a meatball when cooking. Using a sharp slicing knife, separate a corner of the silverskin from the meat. Holding firmly with your fingers (and with the aid of a towel of your hands are too slippery), slice the silverskin away with a firm back and forth motion while angling the blade up into the silverskin. This will enable you to remove the sliverskin with minimal loss of meat from the roast.
If you don’t have butcher’s twine available, when putting it in the pan for the oven, set the roast on its narrow side. Push the roast down into a rounder shape so it cooks more evenly.
The Roast Beef
A #4 roast beef can range in size from 1kg to over 5kg. It gets its name "Silver Tip Roast" from the pointed end and flap of silverskin.
Removing the Silverskin
Silverskin is a layer of connective tissue. If left on the roast, it will contract when heated, shrinking the size of the roast considerably.
Patting the Meat Dry
Using a paper towel, pat the meat dry. This will ensure that your seasonings will adhere to the meat while cooking,
Season the Roast
Starting with salt and pepper, season the roast. If you like, add additional seasonings like garlic powder and paprika.
Ready for Cooking
Put the roast into an oven-proof tray on a bed of carrots, onions and celery. Add enough red wine into the bottom of the pan to almost cover the vegetables. Cook the roast covered for 30 minutes at 250°C (475°F). Uncover and cook for another 15-25 minutes, depending on the weight of the roast.
Slicing the Roast
Allow the roast to rest for 10 minutes before slicing. Slice as thinly as possible to serve. As the slices of roast are exposed to air, they will turn a deeper shad of red.
10 thoughts on “Preparing and Cooking A #4 Shoulder Roast”
Informative as usual. Great pics , but no sauce? Quick white horseradish with some mayo? Or pareve sour cream with the au jus? side question, how different is the meat in israel? What is the availability of cuts from the back half? Shanna tova.
Not even jus lie. Plain au jus. Not adventurous eaters here.
The meat here is shechted in South America, frozen and shipped here. I discuss some of the taste issues in my next post.
The tenderloin is widely available here. The other cuts aren't widely available retail.
how much did the roast weigh with the cooking times you posted? or better yet what internal temperature should we be looking for?
It was between one and two kilo. Usually I snap a photo of the label.
You’re looking for 51-53 Celsius, or 125 Farenheit.
This was very helpful, since I'm clueless when it comes to meat, let alone Israeli meat. My husband told me it was #4, but mine seemed to have more pieces and "loose bits" than the one in your pictures and no solid silver membrane, though I did trim it a bit just in case. We shall see…
Following up: this was tasty but a little tough. I was amazed that it really was done in such a short amount of time, but is there a longer cooking method that might "loosen" it up a little more? I cooked this Thursday night for Shabbos dinner, cooled it down completely, and then reheated it gently for the seudah. I expected that this would make it more tender, but it was still on the very chewy side.
Tzivia Jennifer MacLeod This is a meat that has to be sliced thinly. Thick cuts will be chewy. Tenderizing the meat with a marinade will help.
can this (and frech/chuck roast and #5 minute steak roast be made in a slow cooker?