Slow-cooked beef cooked to perfect tenderness with a light sauce of saturated fat on top or a dollop of sour cream horseradish sauce will be the main food for many holiday gatherings this year.
The trick is to start with good cuts of meat. If in doubt, especially with the cost of food this holiday season here’s some simple advice….talk to the grocery store. In grocery stores, a food pantry or a local grocery store. Make him your partner and tell them you’re preparing a barbecue. This is not pot roast.
Several cuts to consider include round eye, center sirloin, rib roast or standing tenderloin.
A good rule of thumb is 1.5 pounds of beef per serving. Some more, some less. If all of this is better for you and them from the cold, beef sandwiches or roast beef next week.
For this, I recommend using a round eye joint.
ROAS BOOK
Serves 6
9-10 s eye around
2 large yellow onions, chopped
2 cloves of garlic, chopped
1/2 teaspoon salt (Kosher sea)
1/2 teaspoon black pepper
3/4 c water
Preheat the oven to 5000
I put the meat in the pan.
Sprinkle with salt and pepper
When the oven registered 5000 food in place for 15 minutes.
This will seal the meat (or lock in the juices)
onion and garlic in room temperature water
Remove the meat and reduce the heat to 3250
Pour the water with the onion and garlic around the meat (not over it);
It should only go around the meat 1/8″. Add moisture and extract some of the natural essence of the meat to make the sauce – don’t poach it.
If during cooking – all the water disappears, add a little more. Unlike in turkey – roast beef doesn’t need to be looked at often. In fact, it does better sitting in a closed oven and letting the sweet smell escape from it.
How long should it sit in the oven?
To get the perfect medium rare roast beef – the kind that’s pink all over and the most delicious – I go by my rule of thumb, and that of my mother and grandmother, and countless other women in my family.
Ready?
I think in 22 minutes to balance. So for 10 lb. the average cooking time is 220 minutes divided by 60 minutes just over 4 hours in the oven.
How do I check if the bait is done?
A thermometer registered at 1200 is best cut in the center.
Another way is to cut the food in half and follow. I’ll admit after years of cooking – I’m blessed to be able to smell it. Hopefully your school will soon be as developed.
Having removed the meat – let him rest. I put mine on a cutting board loosely covered with aluminum foil for at least 10 minutes. It gives the meat time to transfer all the juices and I have time to finish the item as Yorkshire pudding or in the oven rolls.
When it comes time to cut the meat – remember to cut on the side of the grain in the meat.
I usually garnish the outside layer with creamed spinach with an inner layer of roasted onion and garlic flavor.
Serve excellent red wine – please Merlot and happy holidays will be had by all – at the chef!
