HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Roast Beef. Show all posts
Showing posts with label Roast Beef. Show all posts

Thursday, April 4, 2013

A Revelation: A Roast Beef that's almost Filet-tender at about 1/5 the cost. And it cooks with almost no effort at all.



         This one of those food discoveries like tasting Burrata for the first time and wondering if you’ll ever go back to regular Mozzarella. Or the discovery of Balsamic Vinegar and using it on everything from strawberries to chicken breasts.  It’s that earth shaking.  You take one of the least expensive cuts of roast beef – an top or bottom or eye round – you blast it with heat in a 500 degree oven for five minutes a pound then turn the oven off completely.  Two hours later, you pull out an absolutely perfect rare to medium rare roast, so tender it rivals a filet mignon.

Monday, May 24, 2010

Coriander Dusted Roast Beef




When I was growing up in Canada, Sunday was almost invariably the day when a giant roast beef would appear at the dinner table surrounded by crisp, brown roasted potatoes.  My personal preference was to eat as much rare roast beef as my father would give me.  And I also loved to consume the crisp layer of fat on the roast. Heavily salt and peppered, it was among my favorite things to eat.  How my arteries survived the amazing amounts of beef fat I consumed before I left home, is likely some kind of medical miracle.  But once out of the house, a roast the size of the one consumed by my family, was relegated to major holidays, Christmas in particular.  This was nothing about eating healthier, it was much more a matter of economics.  It was just too rich for my blood.  Then along came this recipe from Grace Parisi.