Cooking
a roast can be a bit frightening for the novice cook. Beef roast cost
money! However they can be a wonderful way to warm up the house with
comfort and old fashioned taste. The left-overs fill casseroles,
pasta dishes, even salads. The key is to let your meat rest!
Remember
these steps for a roast: Let your meat rest often!
Rub
with seasonings, wrap with plastic, rest in refrigerator. Unwrap and
let it rest to come to room temperature. Cook in a lower temp oven
then turn it off and rest another
20 minutes
still in oven, pull it out and let it rest some more. This
will should allow the beef to settle and reabsorb its juices, leaving
you with a tasty, fork tender and juicy piece of meat.
Ingredients
1
beef sirloin roast, about 2 – 3 lbs
1
large onion, sliced into 1 inch thick rings
For
the rub
2
Tbs dark brown sugar
1
Tbs smoky paprika
1
Tbs mustard powder
1
Tbs salt
1
tsp pepper
1
tsp each: rosemary + coriander + thyme
Directions:
Run
a wet paper towel over the counter and lay out a large sheet of
plastic wrap. (the moisture will hold it in place)
Pour
our almost half of the rub and spread it out to make a bed for the
roast. Place the meat on this and continue to pour and press the
remainder of rub onto all surfaces of the meat.
Roll
up the plastic around it and maybe a second piece wrapping the other
way to seal. Place in a bowl or rimed container in the refrigerator
overnight. This way it can't make a mess in there. It's
first resting.
When
you are ready to cook your roast, remove it from fridge, unwrap the
meat from the plastic wrap, and tie it up nice and tight with
butcher’s twine if it looks loose. Let it rest on counter top to
come to room temperature.
Allow
a 2-3 lb roast to sit at room temperature for a good hour. Its second
resting.
Line
and spray a 9 x 14 baking dish. Slice up the onion into thick slices
and spread them on the bottom of the dish. These will make a natural
“rack” to hold the meat up and let the air circulate as it roasts
and imparts a wonderful flavor to the meat. Place roast on top of
onions. You need the onion covered by the roast or they will burn.
Bake
the roast uncovered for about 15
minutes per pound,
or until a meat thermometer inserted in the thickest part of the
roast reads about 120°F
.
(always
go by the temperature. use the time only
to estimate.)
In this case with 2.5 lbs of meat we estimated 40 minutes.
Turn
your oven off,
and leave it in the oven for another 20
to 40 minutes,
or until that meat thermometer reads: 130°F for rare,
145°F
for medium-rare,
150°F
for medium.
This is its
third resting.
Take
the roast out of the oven and allow it to rest for an additional 20
minutes,
lightly tented with a piece of foil. A
fourth resting.
Then,
transfer the roast to a cutting board, remove the twine, carve, and
serve.
This
gives plenty of time to prepare the other vegetables, during the
final resting of the meat.
For
our music: https://www.youtube.com/watch?v=i-jdhorGtQI
What
a hearty man pleasing, old fashioned country meal for Master!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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