For His Master's Veneration: Where's the Beef?

We are taught the only way for a MAN (read that Master, Alpha, person in charge) to be satisfied with dinner is with BEEF. So let consider how best to cook this essential element. The meat counter can be intimidating to the novice kitchen slave. Ask the butcher for help.

Consider cooking a roast. Yes it might seem expensive at first. However when roasted correctly it is phenomenal. Portion it out and don't eat the whole thing at one setting. Cut up and bag left overs in about ½ lbs sizes. These can be frozen and pulled out to make dozens of different meals. Add some to your spaghetti, with gravy & mushrooms you have Stroganoff, add a bit to any caned soup and use beef broth instead of water to heat and you have a masterpiece soup. You can make dozens of casseroles with only ½ lbs of beef each. What's more, even boxed “helper” dinners will taste gourmet!

A simple beef roast can be your best dish ever. Prepare and let the oven do the work. Give it time, don't rush and you will be considered a genius.

Ingredients:

2-3 lbs beef roast

2 Tbs of vegetable oil or bacon grease

salt + pepper to taste

optional:

½ tsp of any--

garlic powder,

mustard powder,

celery salt,

onion salt

Directions:

Take the meat out of the refrigerator and let sit out for at least two hours – be brave it will be fine.

Preheat the oven to 200 degrees. Line a baking pan with foil and spray.

Wipe the meat off and pat dry with paper towels.

Brush on the oil or grease. Both sides! Season with salt, pepper and whatever you chose just keep it light OK?

Place this into the oven and let slowly roast. This will take time – don't rush it. Plan on at least 2 and a half hours! Don't keep opening the oven door, just let it work its magic.

Remove the roast and check for temperature. When your roast is within 5 to 7 degrees to desired doneness pull it out.

135 for medium rare to 145 for medium. Please do not cook it any higher than 165 degrees under any circumstances.

Now if the roast is not browned by the fats you brushed on. Tent the meat and raise the oven to 450 degrees. Don't worry! When oven reaches that place the roast back in for 7 to 10 minutes. This should finish the Maillard reaction and the surface will be nicely browned and a fantastic bit of a crust will greet you.

Remove the meat, tent with foil and let rest for ten to twenty minutes, the meat will be reabsorbing its wonderful juices! Do not skip this rest. Use it to prepare the vegetables or set the table, whatever.

By cooking at the low temperature the natural collagen fibers in the meat will break down. This will leave even the toughest cut of meat, tender and juicy.