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Thread: Christmas Dinner for Two - roast beast

  1. #1
    Kajikit Guest

    Default Christmas Dinner for Two - roast beast

    We went to the grocery store this afternoon for provisions and I asked
    DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    was going to get a rib roast thingy but they were WAY TOO BIG (the
    smallest they had was 6lbs - and for the thirty bucks they were
    charging I could have got a whole meal!) so I got a regular bottom
    round roast instead. It looks pretty nice... lean, ungristly, and with
    a small fat layer on one side to help it stay moit. But I don't really
    have a clue how to cook it properly - we've only had roast beef once
    since we were married and I messed that one up so it was tough as shoe
    leather! Anyone care to fill me in?
    --

    My website - http://www.kajikitscorner.com
    My cooking blog - http://kajikit.wordpress.com
    My crafty blog - http://kajikit.blogspot.com

  2. #2
    PeterL2 Guest

    Default Re: Christmas Dinner for Two - roast beast

    Kajikit <[email protected]> wrote in
    news:[email protected]:

    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    > was going to get a rib roast thingy but they were WAY TOO BIG (the
    > smallest they had was 6lbs - and for the thirty bucks they were
    > charging I could have got a whole meal!) so I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?



    http://tinyurl.com/ycymepv

    Many recipes, cooking times, and different methods of cooking your bottom
    round roast.


  3. #3
    Dan Abel Guest

    Default Re: Christmas Dinner for Two - roast beast

    In article <[email protected]>,
    Kajikit <[email protected]> wrote:

    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    > was going to get a rib roast thingy but they were WAY TOO BIG (the
    > smallest they had was 6lbs - and for the thirty bucks they were
    > charging I could have got a whole meal!) so I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?


    A bottom round roast looks good in the display case, but tends to turn
    into shoe leather if you actually try to roast it (cook with dry heat).
    If you like tender and succulent, best bet is to pot roast it (moist
    heat). If you are determined to roast it, sometimes marinating it helps
    to tenderize it. Be sure to cut it very thinly and across the grain.
    Most importantly, don't cook it past medium rare.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  4. #4
    Melba's Jammin' Guest

    Default Re: Christmas Dinner for Two - roast beast

    In article <[email protected]>,
    Kajikit <[email protected]> wrote:

    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    > was going to get a rib roast thingy but they were WAY TOO BIG (the
    > smallest they had was 6lbs - and for the thirty bucks they were
    > charging I could have got a whole meal!) so I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?


    From http://www.seekingsources.com/cuts_of_beef.htm,
    " The round includes the top round, bottom round, heel round, eye round,
    and rump roast. Sometimes ground beef is made from the round as well.
    Although all round cuts are tough, the top round is the tenderest,
    relatively speaking. Because of this, it can be roasted. London broil
    comes from the top round and can also be grilled. All of the others
    however, do best made into roasts with moist heat methods. One exception
    is your deli roast beef. Because it is sliced thin, producers can get
    away with roasting, (dry heat), the bottom or eye round which are
    cheaper than the top round. Notice that making a "roast" does not
    necessarily mean that the meat will be roasted. At the risk of
    belaboring the point for clarification, roasts such as pot roasts from
    tough cuts, require braising. Roasts made from more tender meat are made
    by actually roasting."

    Sounds like pot roast to me, or roasting rare and slicing thin.


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/15/2009

  5. #5
    ViLco Guest

    Default Re: Christmas Dinner for Two - roast beast

    Melba's Jammin' wrote:

    > "roast" does not necessarily mean that the meat will be roasted. At
    > the risk of belaboring the point for clarification, roasts such as
    > pot roasts from tough cuts, require braising. Roasts made from more
    > tender meat are made by actually roasting."
    >
    > Sounds like pot roast to me, or roasting rare and slicing thin.


    Yes, or a wine braising, as in "brasato al barolo": one can substitute an
    american syrah or cabernet sauvignon for barolo. Just put enough wine in the
    pan to reach halfway the thickness of the meat, some ground pepper and a
    twig of rosemary, and salt only at the end.
    --
    Vilco
    Don't think pink: drink rosŤ




  6. #6
    Kajikit Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Mon, 21 Dec 2009 21:10:19 -0800, Dan Abel <[email protected]> wrote:

    >In article <[email protected]>,
    > Kajikit <[email protected]> wrote:
    >
    >> We went to the grocery store this afternoon for provisions and I asked
    >> DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    >> was going to get a rib roast thingy but they were WAY TOO BIG (the
    >> smallest they had was 6lbs - and for the thirty bucks they were
    >> charging I could have got a whole meal!) so I got a regular bottom
    >> round roast instead. It looks pretty nice... lean, ungristly, and with
    >> a small fat layer on one side to help it stay moit. But I don't really
    >> have a clue how to cook it properly - we've only had roast beef once
    >> since we were married and I messed that one up so it was tough as shoe
    >> leather! Anyone care to fill me in?

    >
    >A bottom round roast looks good in the display case, but tends to turn
    >into shoe leather if you actually try to roast it (cook with dry heat).
    >If you like tender and succulent, best bet is to pot roast it (moist
    >heat). If you are determined to roast it, sometimes marinating it helps
    >to tenderize it. Be sure to cut it very thinly and across the grain.
    >Most importantly, don't cook it past medium rare.


    Actually I never dry-roast ANYTHING except chicken. It comes out so
    much nicer with some herbs and vegetables and liquid in the pan.
    --

    My website - http://www.kajikitscorner.com
    My cooking blog - http://kajikit.wordpress.com
    My crafty blog - http://kajikit.blogspot.com

  7. #7
    brooklyn1 Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Mon, 21 Dec 2009 23:33:27 -0500, Kajikit <[email protected]>
    wrote:

    >We went to the grocery store this afternoon for provisions and I asked
    >DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    >was going to get a rib roast thingy but they were WAY TOO BIG (the
    >smallest they had was 6lbs - and for the thirty bucks they were
    >charging I could have got a whole meal!) so I got a regular bottom
    >round roast instead. It looks pretty nice... lean, ungristly, and with
    >a small fat layer on one side to help it stay moit. But I don't really
    >have a clue how to cook it properly - we've only had roast beef once
    >since we were married and I messed that one up so it was tough as shoe
    >leather! Anyone care to fill me in?


    Bottom round is kinda okay (not good) for pot roast/stew... only top
    round and eye round make a decent dry oven roast but only if cooked
    rare. If you're going to be price shopping beef and want to buy
    bottom round to keep on budget then you'd best invest in a decent meat
    grinder... trimed of any gristle/silverskin bottom round makes a good
    ground round steak, and you can cook it as rare or well done as you
    choose. However bottom round even on sale runs like $1.69/lb, but by
    the time all the gristle and silver skin is trimmed away (about 20%)
    top round becomes a much better choice... top round is on sale very
    often at $1.99/lb and top round contains very little waste if any to
    trim out, it's my favorite cut for grinding; burgers, chili, meat
    loaf, etc. I typically buy the top round cut as a London broil for
    grinding but yesterday the Price Chopper chain had top round as roasts
    at $1.99/lb, got two beautiful five pounders for my freezer, will make
    excellent oven roast or pot roast. I would have left one out to cook
    only I roasted that big chicken last night and I bought one of their
    better grade store brand smoked spiral cut hams for Christmas.... this
    is a test to see if if their "Central Market" brand is worth triple
    the price of heavily saline injected (18%) Cooks brand... this cost
    $3.49/lb, a 9 pounder cost $31.41... says double smoked and no saline
    injected... we'll see.

    I've very rarely bought bottom round, every time I got lured in by its
    low sale price it was a pretty scuzzy cut, loaded with big hidden
    veins of gristle, even makes a lousy pot roast... top round is USDA
    Prime NY strip compared to bottom round.

  8. #8
    Cindy Hamilton Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Dec 21, 11:33*pm, Kajikit <kaji...@jagcon.com> wrote:
    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    > was going to get a rib roast thingy but they were WAY TOO BIG (the
    > smallest they had was 6lbs - and for the thirty bucks they were
    > charging I could have got a whole meal!) so I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?


    Well, it's too late now since you've already bought the bottom round,
    but
    next time you want roast beef, get an eye round. Here's the Cooks'
    Illustrated
    technique, which I've used several times and been quite pleased with.

    Sorry about the line wrap, I cut-and-pasted it from their web site,
    and Google
    Groups is going to play havoc with it, I'm sure.

    1. Sprinkle all sides of roast evenly with 4 teaspoons of kosher salt,
    or 2 teaspoons of table salt.
    Wrap with plastic wrap and refrigerate 18 to 24 hours.

    2. Adjust oven rack to middle position and heat oven to 225 degrees.
    Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle
    all sides evenly with 2 teaspoons of pepper. Heat remaining tablespoon
    oil in 12-inch skillet over medium-high heat until starting to smoke.
    Sear roast until browned on all sides, 3 to 4 minutes per side.
    Transfer roast to wire rack set in rimmed baking sheet. Roast until
    meat-probe thermometer or instant-read thermometer inserted into
    center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4
    hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

    3. Turn oven off; leave roast in oven, without opening door, until
    meat-probe thermometer or instant-read thermometer inserted into
    center of roast registers 130 degrees for medium-rare or 140 degrees
    for medium, 30 to 50 minutes longer. Transfer roast to carving board
    and let rest 15 minutes. Slice meat crosswise as thinly as possible
    and serve.


  9. #9
    Goomba Guest

    Default Re: Christmas Dinner for Two - roast beast

    Kajikit wrote:
    > ... I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?


    I picked up bottom round roast today and am just finishing up making
    Julia Child's Boeuf Bourguignon with it as that is one of the cuts she
    recommends for a braised dish.
    I think that cut is best for pot roasts, not roasted beef roasts.

    (sidenote- the house smells fabulous and I'm following the recipe to the
    letter. Its a lot of technique! But the results seem to be worth it.
    We'll eat it tomorrow for our family dinner before opening presents,
    since I'm working the following two days straight through)

  10. #10
    Bob Terwilliger Guest

    Default Re: Christmas Dinner for Two - roast beast

    Kajikit wrote:

    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast.


    So you're having roast beef as a change of pace from steak? That's like
    having four-bean salad as a change of pace from three-bean salad.

    Bob



  11. #11
    sf Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Wed, 23 Dec 2009 06:09:28 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Kajikit wrote:
    >
    >> We went to the grocery store this afternoon for provisions and I asked
    >> DH what he'd like for Christmas Dinner and he voted for Roast Beast.

    >
    >So you're having roast beef as a change of pace from steak? That's like
    >having four-bean salad as a change of pace from three-bean salad.
    >

    I can relate. I liked (and still like) squash so much that I didn't
    even realize I was serving it 5 days a week until hubby dryly said one
    day "Oh, goody... squash *again*" I was serving zucchini, butternut,
    acorn, patty pan, spaghetti squash etc. etc. To me, they weren't just
    "squash" because they were all so different. Poor guy. It took him
    months to get fed up enough to say something. I'm better now, but I
    still prefer squash.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  12. #12
    Chemo the Clown Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Dec 21, 8:33*pm, Kajikit <kaji...@jagcon.com> wrote:
    > We went to the grocery store this afternoon for provisions and I asked
    > DH what he'd like for Christmas Dinner and he voted for Roast Beast. I
    > was going to get a rib roast thingy but they were WAY TOO BIG (the
    > smallest they had was 6lbs - and for the thirty bucks they were
    > charging I could have got a whole meal!) so I got a regular bottom
    > round roast instead. It looks pretty nice... lean, ungristly, and with
    > a small fat layer on one side to help it stay moit. But I don't really
    > have a clue how to cook it properly - we've only had roast beef once
    > since we were married and I messed that one up so it was tough as shoe
    > leather! Anyone care to fill me in?
    > --
    >
    > My website -http://www.kajikitscorner.com
    > My cooking blog -http://kajikit.wordpress.com
    > My crafty blog -http://kajikit.blogspot.com


    I prefer Roast Monster.

  13. #13
    Kajikit Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Wed, 23 Dec 2009 06:09:28 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Kajikit wrote:
    >
    >> We went to the grocery store this afternoon for provisions and I asked
    >> DH what he'd like for Christmas Dinner and he voted for Roast Beast.

    >
    >So you're having roast beef as a change of pace from steak? That's like
    >having four-bean salad as a change of pace from three-bean salad.


    We very rarely eat beef in any form aside from hamburgers, so it's a
    special occasion food. I would have preferred a nice pork roast but
    since I vetoed the ham I wasn't going to make a fuss over his second
    choice too!
    --

    My website - http://www.kajikitscorner.com
    My cooking blog - http://kajikit.wordpress.com
    My crafty blog - http://kajikit.blogspot.com

  14. #14
    sf Guest

    Default Re: Christmas Dinner for Two - roast beast

    On Wed, 23 Dec 2009 20:29:57 -0500, Kajikit <[email protected]>
    wrote:

    >On Wed, 23 Dec 2009 06:09:28 -0800, "Bob Terwilliger"
    ><virtualgoth@die_spammer.biz> wrote:
    >
    >>Kajikit wrote:
    >>
    >>> We went to the grocery store this afternoon for provisions and I asked
    >>> DH what he'd like for Christmas Dinner and he voted for Roast Beast.

    >>
    >>So you're having roast beef as a change of pace from steak? That's like
    >>having four-bean salad as a change of pace from three-bean salad.

    >
    >We very rarely eat beef in any form aside from hamburgers, so it's a
    >special occasion food. I would have preferred a nice pork roast but
    >since I vetoed the ham I wasn't going to make a fuss over his second
    >choice too!


    I guess he wanted roast pig! Did you (two) consider a pork
    tenderloin?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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