Peking Roast
August 16th, 20095 lbs roast beef (3-5 lbs.) any cut will do
garlic, slivers
onion, slivers
1 cup cider vinegar (or white vinegar)
2 cups strong brewed coffee
2 cups water
salt and pepper
With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
Cover with plastic wrap and refrigerate for 24-48 hours.
When ready to cook, pour the vinegar off.
Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
Cover and cook slowly for approximately 6 hours on top of the stove.
You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
Season well, but do not add the salt and pepper until about 20 minutes before serving.
This was the most tender roast I have ever cooked. It just falls apart on you.
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The Rub Down
June 17th, 2008This is my basic recipe for my rub blend. It gets changed and mixed up a little from time but this basic mix is really good.
4 TBSP paprika
2 TBSP ground black pepper
3 TBSP onion powder
1 1/2 TBSP oregano
1 1/2 TBSP cayenne powder
3 TBSP garlic powder
3 TBSP salt
1 1/2 TBSP thyme
Now, when I do ribs or a pork loin I like it to be a sweet rub so I add in some brown sugar. When I do chicken I will sometimes add in a little lime or lemon zest. If I use it on turkey I will add in some sage and allspice. See how you can mix it up a little? Easy to change so you get a little different taste for different meats.
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Eye of Round
May 14th, 2008I was going to post this for you last night but I crashed. So, here it is today.
Ingredients
· 3-5 lbs beef eye of round
· 1 1/2 cups water
· 1/2 cup red wine
· 3 bay leaves
· 4 tablespoons au jus mix
· 4 tablespoons au jus mix (for sauce)
· 3 tablespoons Dijon mustard
· 1 tablespoon minced garlic
· 2 teaspoons minced onion
· 2 teaspoons dried basil
· 1 tablespoon dried rosemary (crushed)
· 2 teaspoons dried tarragon
· 1 tablespoon salt
· 2 tablespoons salt (for searing)
· 2 teaspoons ground black pepper
· 2 tablespoons black pepper (for searing)
· 100% extra-virgin olive oil (for searing)
Directions
Thoroughly rinse the roast and pat dry with paper towel.
Salt and pepper the roast on all sides for searing.
Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
If you do not get 1/2 cup of fat rendered, that is okay.
Set a wire rack in another roasting pan, and then set the roast onto the rack.
Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
Brush roast with Dijon mustard.
Smear 1 tablespoon of minced garlic from jar onto top of roast.
Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
If you desire it to be medium-rare, remove from oven when it is rare.
If you desire it to be medium, remove from oven when it is medium-rare.
After removing from oven, tent with aluminum foil.
Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
Set the roast onto a cutting board and carve. Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
A couple of thoughts…I would cook this longer next time. Probably for at least another hour. While the ends were perfect, the middle was very rare. The next day I put the leftovers in the crock pot with all of the juice on low for about 4 hours and made french dips. They were the absolute best french dips I have ever made. I am usually not crazy about mustard on meats, but I have to say this has a VERY GOOD flavor. Everyone who tried it loved it. It will definitely be a repeat here in my home.
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Beef Tender Recipe
April 14th, 2008My most favorite meal ever! So, I cooked it for myself today. Of course, my pictures do it no justice what-so-ever, but at least you will get an idea of what it is supposed to look like. The menu consisted of Beef Tender, Lemon Potatoes and Roasted Asparagus. Here is what the beef looks like when it is done cooking and before it is cut.
2 pounds beef tenderloin (the butt end), tied with kitchen string
3 cloves garlic, finely chopped
Salt and pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Worcestershire sauce
2 limes, juiced
1/2 cup sour cream
3 tablespoons prepared horseradish, drained
heavy duty aluminum foil
Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil “basket” for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
Rub the garlic over the entire tenderloin and season well with salt and pepper. When I say season well, basically you roll it in salt and pepper, do not go sparingly. That is what will make a nice crust. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice and let marinate in the refrigerator for at least 3 hours.
Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is what you want). Carefully pull the pan out and turn the meat over. Broil for another 8 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it’s not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours. Do not under any circumstace subcumb to the temptation to peek. Leave it alone until time to cut and serve it.
Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side. If you want to. It is really, really good either way. My favorite is to just cover it with the juice from the bottom of the pan it was cooked in, Yummylicious!
There you have it, my most favorite meal. The roasted asparagus recipe is already posted here, I will get you the lemon potato recipe soon. They are so good you will be cooking them from now to eternity. Beef Tenderloin, or whole filet…it can be called either at your market is pretty expensive. I usually pay about $13.99 a pound so this isn’t something that we have often. But it is the most requested meal I make. So, if you are having a special occassion, really need to impress someone or just want a great meal, this is the one to cook. I would actually rather cook this than go out to a nice resturaunt. Even at that price it is still cheaper than going out for a nice meal and I have never had a meal out that tastes this good!
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