I has a Pot Roast.

[Suu]

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! 

Actually, can I cube this and make kebobs?

[LMNO]

I haz a recipie.

When are you planning on making this?  Do you have the ability to keep it overnight?

[Bebek Sincap Ratatosk]

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! 

Actually, can I cube this and make kebobs?

Beef Curry

[Suu]

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.

[LMNO]

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.

[Suu]

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. 

Any recommendation on the shroom type?

[LMNO]

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.

[Bebek Sincap Ratatosk]

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.

[Suu]

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.

[Suu]

Also with the pan sauce, add flour to thicken?

[LMNO]

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.

[Suu]

As instructed:



Fixin's for the rub.



Chopped. (I wish I had a chopper...I wish I wish I wish...)



Oiled and peppered.



Rubbed with the sticky goop.



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. 

Dinner on Monday is going to be KILLER. Thanks for the help, LMNO!

Now let's hope I don't fuck this up! 

[East Coast Hustle]

I fully approve of this thread.

[The Dark Monk]

Meat..........

[Suu]

I fully approve of this thread.