Thursday, December 23, 2010
Best Beef Roast
Best Beef Roast
Chestnuts roasting on an open fire, jack frost nipping at your nose. Dreams of Christmas dinner dancing in your head & the cook making preparations for the big day.
Christmas day dinner - a lot of people love to serve roasts of beef, pork, turkey, duck, ham. At our house it's pork roast - we usually get a pork shoulder. We like to serve it with rice & black beans, a hearty tossed salad & tostones (green plantain bananas that are fried).
The more traditional meal for Christmas would be beef so here is a good recipe for all beef eaters :) very New England style.
Best Ever Beef Roast
This is just about the best way in the world to cook a beef roast. I've done this with little roasts all the way up to one that resembled the leg of a brontosaurus and it is totally foolproof.
Yield: 4-8 (depends on roast size)
1 beef roast for the oven (any size)
2-3 cloves of garlic, peeled and sliced (optional)
Salt and pepper to taste
First, take the roast out of the refrigerator and let it sit at room temperature for an hour. Preheat the oven to 375 degrees.
Place the roast in a pan, fat side up. Oil the top and sides. Make slits in the roast and place a piece of garlic in each slit. Season with salt and pepper. Place the meat in the oven and set the timer for 1 hour. Don't open the door at any time. When the timer rings, turn the oven off and again, do NOT open the door.
Decide your serving time and 45 minutes before serving, turn the oven back on at 375 degrees. Cook for 25-30 minutes and then turn the oven off. Remove roast and let it sit wrapped in foil for 15 minutes.
The classic accompaniment to roast beef.
1 cup milk
1 cup flour
1/4 teaspoon salt
Set the oven at 450 degrees F. Put some of the drippings from the roast beef in a pan. Mix up the batter of eggs, milk, flour, and salt, and pour into the pan with the drippings. Bake for about 30 minutes. When done, the pudding will be puffy and golden brown. Cut in squares and arrange around the roast.
This recipe may be used for left-over roasts of any kind, rib roast, eye roast, or pot roast.
beef, sliced 1/4 inch thick
salt and pepper
2 tablespoons milk
1 tablespoon salad oil
fine dried breadcrumbs
Spread on the slices of beef, season them with salt and pepper and sprinkle each slice with parsley and a few drops of vinegar. Let stand 10-15 minutes. Place flour in one dish; egg, milk and salad oil mixed together in another, and bread crumbs in a third. Dip the slices of beef in the flour, then the egg, then the breadcrumbs. Let stand until the crust dries a little. Heat the fat in a skillet and saute the slices until a golden brown. Serve with left-over gravy or mushroom sauce.
Tons more holiday recipes here
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