I am not good with roasting --beef ...or pork now that I really think of it. We bought 130lbs of beef from a local farmer and it's butchered and in my freezer. I usually brown a roast and put it into the crockpot w mirepoix and garlic. The results are meh....I want to make a killer roast of beef...top round, eye round, chuck, whatever. Should I be picking fattier cuts for long roasting? Not sure where I'm going wrong...always end up w stringy shredded meat that's only somewhat tender....
Recommended by Food52
9 Comments
Invest in a Jaccard blade meat tenderizer for tough cuts like chuck roast. It's a device with rows of little blades. Which break up the tough bits and allow the marinade to work it's magic and flavor.
http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297380004&sr=8-1-catcorr
I don't cook a lot of beef, but here are some of the tips I employ when roasting, in general:
One of my most useful tools when roasting any large piece of meat is the probe-type meat thermometer with the wire thingy that hangs out of the oven door and the counter-top digital display. One advantage of this over a traditional hand-held meat thermometer is that you don't have to keep opening the oven door to check the temp, thereby retaining the internal heat of the oven.
And get yourself an oven thermometer, just to make sure your oven is cooking at the right temp.
Also check out Amanda's recent NYT article on rib roast - my favorite hunk o meat. http://www.nytimes.com/2011/01/30/magazine/30Food-t-000.html?ref=magazine
Good luck!
For a nice braise, try letting the meat cool in the braising liquid (which should not actually cover the meat, just come up, say, half-way) and refrigerate it overnight, then slice and re-heat the next day in the liquid. Overnight, the meat will re-absorb some of that cooking liquid, really helping the flavour and texture.
Also, try this recipe sometime. I've been doing with beef and pork and it's really fantastic. A real crowd pleaser...
http://www.nytimes.com/2010/12/05/magazine/05food-t-001.html
For Eye of Round, a fairly tough cut. If you use the Cooks Illustrated method of cooking at a very low temperature you can avoid overcooking. and getting the dreaded grey ring around the outside. If you can cook it perfect medium rare it will be nice. You will still have to slice it very thin. Here is a previous conversation about it, use Search box to find mre:
http://www.food52.com/foodpickle/3381-need-perfect-technique-for
Top round: another lean tough cut. I have done it in an overnight marinade, then grilled it. Still need to cut thin against the grain.
Chuck: tender cut, braise it long, low and slow. Pot roast or cut and make stew. Great for Belgian beer and onion stew, so delicious.
http://www.globalgourmet.com/destinations/belgium/stew.html#axzz1DXB5OPpj
I reccomend a book like The Complete Meat, which has good tips and techniques for modern beef and pork, but they don't use all cuts. I also think it's important to have an instant read thermometer to get the cuts done to the right temperature--it's critical.
" pot roast" the ones you listed should be fine. Just keep in mind that not all cuts take the same amount of time and the size of the "roast" has to be taken into consideration as well.
Now it's my turn to be nosy. What do you see when you say, "killer roast of beef?" Is it a Norman Rockwell Sunday roast on a platter, all dark and crusty on the outside and red and pink in the middle, next to a mound of mashed potatoes dripping with very brown gravy? Or is it a pot roast in a Le Creuset, cooked all the way through until it's meltingly tender, with whole potatoes and carrots cooked alongside?
I think cooking meat correctly ranks right up there on the difficulty scale with divinity and pizza dough. Knowing your cuts of meat and where they come from is the best way to select an appropriate cooking method. Here's a start:
http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf
Ignore their judgment calls: they know their meat cuts, but I think there's something wrong with their taste buds.