Suggestions, plz. Mr. Suu bought the wrong cut of meat, and I'm not a fan of pot roast in the traditional sense, so I'm wondering if I can pull off a broil with this.
AND NO HATING ON LONDON BROIL! :argh!:
Actually, can I cube this and make kebobs?
I haz a recipie.
When are you planning on making this? Do you have the ability to keep it overnight?
Quote from: Suu on October 23, 2008, 07:21:35 PM
Suggestions, plz. Mr. Suu bought the wrong cut of meat, and I'm not a fan of pot roast in the traditional sense, so I'm wondering if I can pull off a broil with this.
AND NO HATING ON LONDON BROIL! :argh!:
Actually, can I cube this and make kebobs?
Beef Curry
Quote from: Rabbi LMNO on October 23, 2008, 07:25:47 PM
I haz a recipie.
When are you planning on making this? Do you have the ability to keep it overnight?
Right now it's frozen, so whenever.
Ok.
Thaw.
On your cutting board, mound up 2 TB of kosher salt.
Peel 4 cloves of garlic. Place a garlic clove on top of the salt, and mince the garlic into the salt. Repeat with remaining cloves.
Do the same with a Tb of fresh rosemary leaves. you will be left with a rough, sticky paste.
Rub oil on roast. Pepper it. Smear mixture on all sides of the roast. Put in a container, and put it in the fridge for a day or more, turning every couple of hours.
Place in roasting pan. Roast at 500 for 20 minutes, then turn down to 300, and do the 10 min/ pound, or whenever it gets to the desired temp for you.
Make a pan sauce with the drippings, wine, mushrooms, and stock. keep in mind that you'll have to use more liquid than you would usually, due to all the salt.
trust me, this is awesome.
Quote from: Rabbi LMNO on October 23, 2008, 07:40:59 PM
Ok.
Thaw.
On your cutting board, mound up 2 TB of kosher salt.
Peel 4 cloves of garlic. Place a garlic clove on top of the salt, and mince the garlic into the salt. Repeat with remaining cloves.
Do the same with a Tb of fresh rosemary leaves. you will be left with a rough, sticky paste.
Rub oil on roast. Pepper it. Smear mixture on all sides of the roast. Put in a container, and put it in the fridge for a day or more, turning every couple of hours.
Place in roasting pan. Roast at 500 for 20 minutes, then turn down to 300, and do the 10 min/ pound, or whenever it gets to the desired temp for you.
Make a pan sauce with the drippings, wine, mushrooms, and stock. keep in mind that you'll have to use more liquid than you would usually, due to all the salt.
trust me, this is awesome.
You sir, are a genius.
I'll see about doing this next week since I have to pick up some kosher salt and rosemary. And I think I'm going to rock your cauliflower recipe from the other thread too. :fap:
Any recommendation on the shroom type?
Crimini, perhaps?
Something bold, to deepen the flavor. A delicate/bland shroom will be lost in the intense meat/salt/garlic flavors.
If you use canned mushrooms, I will murder you in your sleep.
Quote from: Rabbi LMNO on October 23, 2008, 08:34:46 PM
Crimini, perhaps?
Something bold, to deepen the flavor. A delicate/bland shroom will be lost in the intense meat/salt/garlic flavors.
If you use canned mushrooms, I will murder you in your sleep.
Yes Crimini!
Or Baby Portabella.
Quote from: Rabbi LMNO on October 23, 2008, 08:34:46 PM
Crimini, perhaps?
Something bold, to deepen the flavor. A delicate/bland shroom will be lost in the intense meat/salt/garlic flavors.
If you use canned mushrooms, I will murder you in your sleep.
Yeah no. I won't use canned mushrooms unless it's in sauce or on pizza, and even then, only when I'm too poor to not afford portabellas.
Also with the pan sauce, add flour to thicken?
If you choose, yes. I usually use a roux as opposed to the cornstarch method.
See the Roast Chicken episode in Cooking with LMNO for what to do.
basically, flour in hot pan, low heat, stir for 5 minutes, add wine slowly to form thick pasty goop, add rest of liquid, stir and reduce.
As instructed:
(http://i15.photobucket.com/albums/a356/theonlyang/Image001-3.jpg)
Fixin's for the rub.
(http://i15.photobucket.com/albums/a356/theonlyang/Image002-2.jpg)
Chopped. (I wish I had a chopper...I wish I wish I wish...)
(http://i15.photobucket.com/albums/a356/theonlyang/Image003-2.jpg)
Oiled and peppered.
(http://i15.photobucket.com/albums/a356/theonlyang/Image004-2.jpg)
Rubbed with the sticky goop.
(http://i15.photobucket.com/albums/a356/theonlyang/Image005-6.jpg)
In the fridge it goes til Monday night.
I purchased fresh sliced baby portabellas for the sauce. Stop and Shop was brimming with awesome today.
Throughout all of this, Mr. Suu was cooking tonight's dinner behind me, which is homemade beefaroni (ziti, jarred sauce, ground beef, and mozzarella) so I'm eating that now and all I smell on my hands is rosemary. :fap:
Dinner on Monday is going to be KILLER. Thanks for the help, LMNO!
Now let's hope I don't fuck this up! :D
I fully approve of this thread.
Meat.......... :fap:
Quote from: East Coast Hustle on October 25, 2008, 03:29:26 AM
I fully approve of this thread.
(http://i209.photobucket.com/albums/bb163/wompcabal/ech_seal.png)
This thing looks amazing after 2 full days of marinading, and it will be cooked today!
Alright, after talking to my mom about the roast, I got called by a concerned brother that wanted to make sure I wasn't burning down the house.
This is how he told me to prepare it.
Sear each side of the roast first in a hot frying pan, then put it in the oven to roast low and slow at like 250 degrees for 3-4 hours.
He also suggested that I saute the baby portabellas in the juices left over from the sear and then throw the fond right onto the roast in the oven.
Oh god I hope this works.
Also side dish of the evening is broccoli.
GODSPEED, PD!
Attn: Suu:
The meat is covered with fresh garlic and rosemary.
If you like the taste of burned garlic and twigs, please proceed with your brother's plan.
On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).
Please let the meat come to room temperature before roasting.
...I already seared it then realized the burninating and quickly fixed the situation. :| The roast wasn't in the pan for long.
This is why I SHOULD NEVER BE TRUSTED TO FUCKING COOK!
And I'm not doing his mushroom plan. They should cook just fine in the roux.
Quote from: Rabbi LMNO on October 27, 2008, 06:19:32 PM
Attn: Suu:
The meat is covered with fresh garlic and rosemary.
If you like the taste of burned garlic and twigs, please proceed with your brother's plan.
On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).
Please let the meat come to room temperature before roasting.
dude, you can NOT cook a bottom round for 10 minutes per pound at 300, even after searing at 500 for 20. It will be like eating shoe leather.
you sure you're not thinking of Prime Rib?
I ended up going with my brother's way of cooking. It tastes better than sex. Pic to come soon. :fap:
Cheers to LMNO for the recipe.
AVAST!
(http://i15.photobucket.com/albums/a356/theonlyang/100_2132.jpg)
This...was AMAZING.
I went with the slow cook ala ECH and ChefBrotherSuu since I had all day anyway, and sorry I don't have any other progress shots. Richter and Mr. Suu were in and out of the kitchen moving stuff and finishing shelves with polyethylene pounding ginseng shots and Newcastles.
...No really.
Anyways, I seared the outside, and slow cooked it at 250 for 4 hours and it came out perfect and not burned at all like I was afraid. The roux was a bit thick, which I think its my fault because I added too much flour because I thought it was way too watery after I added the stock and wine, boy did it thicken up like HOLY SHIT. We used cabernet sauvignon for the wine, and the mushrooms are baby portabellas. The wine really brought out the pepper and gave it all a nice kick. :fap:
Richter and I came to the conclusion that LMNO's way of cooking it isn't wrong, it's the "After Work Gourmet" method. Obviously he doesn't HAVE 4 hours to cook a roast in the evening, so the other method works and it's probably equally as effective and tasty, just in a time crunch.
Anyways, the side was steamed broccoli, which I did with butter (obviously), fresh garlic and few rosemary sticks since I have a good amount left and I rarely cook with it. I thought it would be overkill on the rosemary after the aroma hit the air fast, but it wasn't at all, the broccoli picked up a subtle hint of it and it was absolutely awesome. I do think it will be a better side with a meat that isn't already seasoned with the herb, but it didn't kill the meal either.
Kudos to LMNO for the great recipe.
Kudos to ECH and my brother for the way to cook it.
Kudos to Mr. Suu and Richter for not leaving me any seconds. :|
Quote from: East Coast Hustle on October 27, 2008, 11:05:58 PM
Quote from: Rabbi LMNO on October 27, 2008, 06:19:32 PM
Attn: Suu:
The meat is covered with fresh garlic and rosemary.
If you like the taste of burned garlic and twigs, please proceed with your brother's plan.
On the other hand, if you put it in the roasting pan, and roast it at 500 degrees for 20 minutes, then reduce the heat to 300 and cook for 10 minutes a pound, you should achieve medium (~160 internal).
Please let the meat come to room temperature before roasting.
dude, you can NOT cook a bottom round for 10 minutes per pound at 300, even after searing at 500 for 20. It will be like eating shoe leather.
you sure you're not thinking of Prime Rib?
Suu, that looks great!
ECH:
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0187.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0188.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0189.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0190.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0191.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0192.jpg)
(http://i144.photobucket.com/albums/r197/LexMarburger/IMG_0193.jpg)
It was awesome. PS - the 300 for 10min/pound was for Mr Suu, who likes it well-done. I like it rare (yeah, should have let it sit longer, I know), so I did 300 at 5min/pound.
My cut was a shoulder chuck. I know you don't believe me. I don't care.
That looks fabu. I don't usually make a rare pot roast either, but this makes me want to try!
It was very good at medium-well. I think I let it go a bit too long because I still wanted a bit of pink, but it was fine. It was very tender, not dry at all.
...Of course soaking it for 3 days probably had a good deal to do with it.
Anyways, I now officially love fresh rosemary, so I threw what I had left into the freezer since it keeps for the next time I'll use it. Mr. Suu wants to try it on pork.
...oh snap. This mixture on a pork shoulder?? :fap:
Rosemary & pork go very well together.
I also have a rosemary/whole grain mustard baste for cornish game hen that's pretty awesome.
I like rosemary & chicken as well. You just can't use a whole helluvalot in case you overpower it.
Yeah, Richter was saying last night that usually rosemary makes him gag, but this meal didn't. It's easy to go overboard fast with a lot of herbs.
LMNO: you're right, I don't believe you.
however, I'm willing to prove myself wrong.
That looks so good!! I'm starving!
I use rosemary on my pork roast very similar to this except I make more of the rub and use it for the roasted potatoes I cook with the roast. All in all tough... YUM!
Quote from: East Coast Hustle on October 28, 2008, 03:03:28 PM
LMNO: you're right, I don't believe you.
however, I'm willing to prove myself wrong.
Well, as I have stated before, I only have one customer and critic.
I will agree however, that a slow&low braise on a tough cut of beef is superb. I loves me some brisket.
also, shoulder chuck is a slightly more tender cut than a top or bottom round. At the Lodge I was cheffing at last year we got some really good shoulder chuck from Kinneally Meats for pot roast for the fall menu.
I still cooked it for 6 hours, but I would be more willing to try that rare or mid-rare than some hunk of bottom round I bought in the local hannaford.
Quote from: Suu on October 28, 2008, 02:40:03 PM
Yeah, Richter was saying last night that usually rosemary makes him gag, but this meal didn't. It's easy to go overboard fast with a lot of herbs.
IT was damn tasty, and I've reclassified rosemary as something other than "Richterbane".
That's why there were no 2nd's :oops:
It looked really effing tasty.
BUMP
Got a 3 lb pot roast for $5. It's been seasoned and fridged since last night.
I forgot the oil, so that's getting added now.
I also got bored and stabbed it repeatedly with my Wustoff for the fuck of it.
Pan searing done. (No pics due to lazy.)
De glazing with a Yellowtail cabernet - merlot for later sauce caused a small mushroom cloud in the kitchen.
I've been doing mini-roasts with that bottom round I got a couple of weeks ago; I rub a piece of it in bacon grease, salt, pepper, and whatever herbs/spices I feel like at the moment, and then stick it in the toaster oven at 180 (for some reason, the available temperatures are 180, 250, 320, 400, and 470) for 40 minutes. When it dings, I flip it and cook it for 40 more minutes. Then I let it sit a few minutes, slice it thin, and eat it with rice, pasta, whatever. Makes a good sandwich.
i braised a pork loin roast in onions, carrots, a few raisins, a cinnamon stick, dash of allspice, 2 bay leaves, s&p, and a dogfish head 60 minute IPA.
sounds kinda nasty if you think about it but it was damn delicious and moist.
then i burned the fuck outta my hand cause i touched the pan handle shortly after taking it out of the oven like a tard-ass. but i'm o.k.
I hate burning my hand. :(
Aw Suu!
Squid, pork and beer are MEANT to be together, like traffic and weather.