Thread: Meat Recipes
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Old April 11th, 2010, 08:35 PM   #129
pastskater
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Location: California
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INEXPENSIVE BEEF

We don’t recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amounts of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 41/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce, if desired (recipe follows).
1 boneless eye-round roast (3 1/2to 4 1/2pounds,
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons ground black pepper
1. Sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18 to 24 hours.
2. Adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels; rub with 2 teaspoons of the oil and sprinkle all sides evenly with the pepper. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat until starting to smoke. Sear the roast until browned on all sides, 3 to 4 minutes per side. Transfer the roast to a wire rack set in a rimmed baking sheet. Roast until a meat-probe thermometer or instant-read thermometer inserted into the center of the roast registers 115 degrees for medium-rare, 1 1/4to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4hours.
3. Turn the oven off; leave the roast in the oven, without openŽing the door, until the meat-probe thermometer or instant-read therŽmometer inserted into the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer the roast to a carving board and let rest for 15 minutes. Slice the meat crosswise as thinly as possible and serve.


HORSERADISH CREAM SAUCE:
MAKES 1 CUP
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon salt
1/8 teaspoon ground black pepper
Whisk the cream in a medium bowl until thickened but not yet holdŽing soft peaks, 1 to 2 minutes. Gently fold in the horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.
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Last edited by pastskater; April 11th, 2010 at 08:36 PM. Reason: CREAM SAUCE FOLLOWS
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