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Politics : Sioux Nation -- Ignore unavailable to you. Want to Upgrade?

To: SiouxPal who wrote (93279)	12/25/2006 4:41:05 PM
From: Patricia Trinchero	Read Replies (1) \| Respond to of 362893

Cook uncovered in the oven...............the big trick is to cut the slices very thin to make it tender. That is the cut that the Hofbrau's use to cut their roast beef from...........it can be rare in the middle if you want. ( He managed several Hofbrau's too.............he is now thinking about cutting off a piece of the raw prime rib to eat with garlic . it's killing him to watch that meat getting close to room temp) Spice it by drilling holes and stuffing them with fresh garlic and chopped rosemary ( this is my idea and what I do for beef roasts........................ spices are at own discretion ). Start the roast at 400 and make sure the roast is at room temp. Let it cook a bit at the high temp so it seals in the juices. Then lower to 350 for majority of cooking time. Onions are always good to use around the roast..............salt the roast liberally on the outside. Rub it with garlic if you don't stuff it with that spice. Most important.............Cut it thinly against the grain!!!

To: SiouxPal who wrote (93279)	12/27/2006 7:20:01 PM
From: TigerPaw	Read Replies (2) \| Respond to of 362893

cook a bottom round roast so that it's tender. I know a sure fire recipe. Sear the roast in the dutch oven to get a flavorful surface. Cook the roast covered!, in a dutch oven along with a small amount (maybe 8oz) of tomato and about 5 or six onions cut into chunks. No Water (maybe an ounce to rinse the tomato can). add a few garlic cloves and a bay leaf or two, salt pepper, and a little mustard seed and caraway (old-school spices). Cook 1 1/2 hours at the lowest heat. turn off the fire, let it cool. Then slice thin (1/8 inch). It's not going to be that tender yet, so that makes it easy to slice without falling into chunks of random fibre. Use a sharp knife. save all the juice that cooked out of the onions, it should be a couple of cups. puree a few of the cooked onion stuff until you have a gravy, it should be rather a thin gravy. You can do everything up to this point the day before or even a long time before if you just freeze the slices and juices in separate containers. Put the meat into the juice about 45 minutes before you want it done. Heat to a boil, then simmer for 45 minutes (an hour if it's frozen). This second stewing step will make it very tender and flavorful, but you don't have to worry about it falling apart when you try to slice it since it's already sliced. You may want to thicken the gravy a touch more before serving. Yumm! TP