Post by Sarah on Nov 1, 2013 0:22:48 GMT
Roast beef is actually an awesome thing to make for dinner, because you can do most of the prep work the night before when things are calm, and then just chuck it in the oven for awhile while you are busy with something else.
My favorite way to make roast beef is pretty simple. Here's the grocery list:
Shoulder roast
Garlic cloves
Whole rosemary leaves (dried)
Olive oil
Salt and Pepper.
Coarse cut one or two garlic cloves into small cubes. Put them in a small saucepan with enough olive oil to fill the bottom of the pan. Take two or three good sized pinches of rosemary leaves and drop them in. Simmer the oil until the room smells of spices
You can also use this on chicken or turkey, but for that to work well you have to loosen the skin and rub it between the skin and the meat.
Pour this mixture over the beef, and let it sit all night. In the morning, the oil will have cooled into a paste. Don't worry about this, and don't throw it out even though its cloudy and thick. Rub it on the top of the beef. When you are ready that afternoon, throw the whole mess into a roasting pan and roast at 350-375 for about 20 minutes per pound of beef. The oil will almost immediately heat back into liquid, infusing the beef with all the spice flavors it has taken on. After the first ten minutes or so, put about a half a cup of water in the bottom of the pan. This makes a flavor packed juicy roast that everyone will love.
But I'm not done yet! You need to let the meat rest for awhile out of the oven, so stick it on a plate or tray. Pour all the drippings into a water glass or mixing cup and let it stand for a minute. The fats will float almost immediately to the top. Pour out much of the fat, or use a basting syringe to take out as much as you can. Put the remaining dark brown juice and about an equal amount of water in a saucepan on the stove. Be sure to get all the lovely roasted rosemary and garlic you can into this. Add a few spoonfuls of flour, and a heaping spoonful of tarragon (just trust me on this one.) Let simmer until it is nice and creamy looking.
This recipe is awesome with some mash potatoes or a light salad
I made this for dinner tonight
My favorite way to make roast beef is pretty simple. Here's the grocery list:
Shoulder roast
Garlic cloves
Whole rosemary leaves (dried)
Olive oil
Salt and Pepper.
Coarse cut one or two garlic cloves into small cubes. Put them in a small saucepan with enough olive oil to fill the bottom of the pan. Take two or three good sized pinches of rosemary leaves and drop them in. Simmer the oil until the room smells of spices
You can also use this on chicken or turkey, but for that to work well you have to loosen the skin and rub it between the skin and the meat.Pour this mixture over the beef, and let it sit all night. In the morning, the oil will have cooled into a paste. Don't worry about this, and don't throw it out even though its cloudy and thick. Rub it on the top of the beef. When you are ready that afternoon, throw the whole mess into a roasting pan and roast at 350-375 for about 20 minutes per pound of beef. The oil will almost immediately heat back into liquid, infusing the beef with all the spice flavors it has taken on. After the first ten minutes or so, put about a half a cup of water in the bottom of the pan. This makes a flavor packed juicy roast that everyone will love.
But I'm not done yet! You need to let the meat rest for awhile out of the oven, so stick it on a plate or tray. Pour all the drippings into a water glass or mixing cup and let it stand for a minute. The fats will float almost immediately to the top. Pour out much of the fat, or use a basting syringe to take out as much as you can. Put the remaining dark brown juice and about an equal amount of water in a saucepan on the stove. Be sure to get all the lovely roasted rosemary and garlic you can into this. Add a few spoonfuls of flour, and a heaping spoonful of tarragon (just trust me on this one.) Let simmer until it is nice and creamy looking.
This recipe is awesome with some mash potatoes or a light salad
I made this for dinner tonight
