#41
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Haha
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#42
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Quote:
Preheat oven to 450. Chop some onions, carrots and celery and cover the bottom of the roasting pan with them. A rough chop works fine and it's better to use too many vegetables than too little because they'll be used in a red wine jus sauce later. Pour about a cup of olive oil in a bowl, enough to fully cover the roast (large roast may require more). Add a very generous amount of kosher salt. You will be forming almost a thin paste so you want a lot, maybe 1/4 cup or even up to 1/2 depending on size. Add (to taste): 4 or 5 cloves of minced or crushed garlic, 1 sprig fresh rosemary, chopped, 1 sprig thyme, chopped, black pepper. Mix it all together with a fork and mash the salt granules in to the garlic and herbs to crush them and release their oils into the mix. You will have a very fragrant, sort of pasty oil that will smell divine when it's cooking. Place the roast in the pan atop the vegetables. Massage the oil into the roast. Get it into that meat with your fingers. You don't want to just pour it on, you want to really massage it in. Any of it that spills or drips off just coats the vegetables which will be worth it later. Roast it for about 30 minutes at 450, then lower temp to 350 and continue cooking until the very center reaches 135 degrees. Depending on the size it may take 90-180 minutes to cook. I use a simple handheld meat thermometer pierced right in the center (make sure it doesn't touch any bone). Remove the roast from the pan and cover very loosely with foil. Leave the vegetables. Let the roast rest for at least 20 minutes. Place roasting pan on your burners on a low heat. Add about a cup of your favorite red wine (I like cabernet for this) and deglaze. Add a good 4 cups of high quality beef stock and gently simmer for 5-10 minutes, stirring occasionally. Taste the jus sauce and add salt or garlic if needed. Ladle the jus, with the vegetables, into a serving bowl and pour it generously over each serving of the roast. You can even add more stock and wine if you want and make a large quantity which is what I do. It's so delicious I make a french onion soup out of whatever's left over. 135 degrees will give a nice medium rare center after resting, with the ends naturally being a little more done (but also more flavorful with that rub on them). Pay close attention to the temperature though because it's easy to overcook it; if you take it out at 140 degrees it might be overcooked, unless you like your meat more grey than pink or red. The yorkshire puddings require a more precise recipe which I don't have in front of me at the moment.
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Last edited by MrSparkle001; 12-24-2014 at 11:17 PM..
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#43
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That sounds an awful lot like pot roast...
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#45
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We did something new this year. We were all tired of the same thing so we had a soup, salad, and sandwich lunch.
We have 8 soups to try including Chicken and Rice, Borsch, Zuppa Toscana (I Made), Shrimp Gumbo, Italian Wedding, Cheesy Potato, Tomato Basil, and Clam Chowder. Zuppa Toscana: http://www.food.com/recipe/better-th...toscana-493203 *now I use an entire bunch of kale because I love it. | ||
Last edited by Telin; 12-25-2014 at 11:36 AM..
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#46
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fried shit with a sprinkle of doodie flakes
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#47
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oh you
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#48
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Love that Zuppa soup
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Bob the Broker
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#49
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Dominos, Taco Bell, KFC, Hamburgers, Wonder Bread, Butter, CocaCola, PowerAid, Budweiser
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#50
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shake and bake
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Bob the Broker
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