Another beef roast ruined
joann23456
13 years ago
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sephia
13 years agoglenda_al
13 years agoRelated Discussions
Left-Over Beef Roast
Comments (21)I forgot this recipe for leftover beef. As I say I don't like beef much and I sure don't like it morphed but I found this the exception. It's really good! Orange-Glazed Crispy Beef - Ricardo (FoodNTV) For the Beef 250 ml (1 cup) unbleached all purpose flour 125 ml (1/2 cup) tapioca starch or cornstarch 15 ml (1 tablespoon) sugar 1/2 ml (1/2 teaspoon) salt 180 ml (3/4 cup) lager or pale ale (could use club soda) 125 ml (1/2 cup) water 454 g (1 lb) cold leftover roast beef cut into strips 60 ml (1/4 cup) tapioca starch or cornstarch Oil for frying For the Sauce 60 ml (1/4 cup) soy sauce 10 ml (2 teaspoons) tapioca starch 125 ml (1/2 cup) sugar 30 ml (2 tablespoons) rice vinegar 3 cloves garlic minced Grated zest of 2 oranges 15 ml (1 tablespoon) chopped fresh ginger 1 ml (1/4 teaspoon) hot pepper flakes or cayenne Juice of 2 oranges Directions: For the Batter 1. Heat the oil to high in a deep sauce pan or fryer. Preheat the oven to 100C (200F). Line a baking sheet with paper towels.~ 2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside. 3. In another bowl, combine the beef and the starch.~ 4. Divide the beef strips into 5 equal portions. Coat 1 portion with batter. Drop the battered strips 1 by 1 into fryer to prevent them from sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking sheet and keep warm in the oven. Repeat for the remaining portions. For the Sauce 1. In a bowl, combine the soy sauce and the starch. Set aside. 2. In a large skillet or wok, bring the sugar, vinegar,garlic, orange zest, ginger and hot pepper flakes to a boil. Simmer until the sugar begins turning gold. Add the orange juice and simmer for 1 minute. 3. Add the soy sauce mixture, whisking constantly. Bring to a boil. Off the heat, add the cooked beef strips and turn it gently with a spatula until well coated. 4. Serve immediately....See MoreSoup to serve with Roast Beef Dinner
Comments (15)Thanks islay, i will soon make that. A rustic easy prep is my game indeed. I don't have muffin tins of any kind, never have for some reason but will improvise with ramekins? Also late to the party having just spent the weekend harvesting yet again. I just made a wonderful vegetable soup using a smoked chicken stock from the freezer, creating during the drive home 'think tank'.. A nice pureed veg soup of roasted fresh harvest. Tomato. leek, shallot, celery, corn, green beans...had some left-over caramelized onions and half a baby white pumpkin i had roasted. All in the small 2 qrt soup pot when the stock came to heat...Un-packed the truck and it was ready...immersion blender and done. Nice that it did not have oil or any butter or fat at all but so rich with flavor. -I drove and husband snored the entire way home. He was shocked at the speedy outcome but cooking in my head while driving made the trip zippy fast. All the roasted veggies were from last nights dinner and a fresh tomato corn salsa. I don't consider it leftovers as i like to roast and prep soups a day ahead anyway....See MoreHow to cook this beef roast, ribeye bone-in
Comments (21)Posted by Johnliu: "-----Another way of cooking a roast, definitely fun, is buried in rock salt. No, it doesn't get salty. The salt absorbs heat and transfers it to the meat more effectively than air does, and reduces evaporation of the meat's juices. Just buy 2 lb rock salt, put the roast in a Dutch oven with salt under, over, and all around. ----" That is a very good way to make an extraordinary roast. Basically, the salt layer insulates the heat, allowing the "slow & low" method to take place easier. ---------------------------------------------------- Simple facts "Slow & Low" method addresses: 1. Water boils at 212 F. As long as there is water, you can never go above 212 F, regardless how high you set the temperature. (normal pressure) 2. Meat is a poor conductor of heat. 3. Meat shrinks under high heat and toughens (well-done). 4. Heat can only migrate from high to low and it is not reversible. 5. Meat gets tenderized (collagen denaturing) even at low temperature if cooked long enough. 6. Resting means cold meat. The picture shows a typical roast prepared the typical normal way. No matter how you slice it (PUN?), you generally end up in some degree the following (Which, BTW, to many people that's the way it should be for a perfect ribeye) Zone one - Brown layer (Maillard reaction), Many chefs advise not to char the meat. Browning gives the flavor. Charcoal is not tasty. Also, at higher temperatures, more carcinogenic compounds can be produced. Zone two - well done layer (meat is tough and dry). This is the 212 F to 165 F layer. Zone three - Medium. The 212 F layer of heat travels inward to warn up the colder layer to 145 F. Zone four - Medium rare. The layer is about 135 F. Zone five - Rare. The 212 F finally reaches this layer and warms it to 125 F after a long rest. Meanwhile the 212 F layer is get cold to room temperature from losing heat to the air and to heat the inside of the meat. Zone six - raw, uncooked meat. One problem with "Slow & Low". You produce very little juice, because the meat shrinks very little. The reason for "Low" is ridiculously simple. If the final desired temperature is 125 F, why not just cook at that temperature? The reasons for "slow", well I will let the author Nathan Myhrvold of the $500.00 cook book Modernist Cuisine: The Art and Science of Cooking explain to you why 24 hours is recommended for ribeye. If you just Google his name. And I will also let the famous chef Heston Blumenthal show you in this video how he too cooks low and slow: Here is a link that might be useful: Low & Slow...See MoreStuffed Beef Roast
Comments (11)I'm thinking of making this one for New Year's (although I don't think I'll cook it as long as she did!): SPINACH MUSHROOM AND BACON STUFFED FLANK STEAK 1 pkg. (12 oz.) bacon, cooked until done, but not crisp 1 1/2-2 lbs. flank steak 1 pkg. (10 oz.) frozen spinach, thawed and drained 1/2 to 1 cup thinly sliced mushrooms 1/2 cup grated Parmesan cheese 4 green onions, finely chopped Minced garlic to taste (I used about a Tblsp.) Salt & pepper Preheat oven to 350°. Cook bacon; drain. Crumble and set aside. Sauté spinach, mushrooms, garlic and green onions in a pan with a little olive oil. When heated through combine bacon with spinach mixture and set aside. Lightly score steak with a knife in a diamond pattern. Make sure that you do not cut through the meat. With a meat mallet, pound steak into a rectangle, as large as possible. You want the steak to be a little less than half inch thick. Sprinkle with salt and pepper. Spread spinach and bacon mixture over steak. Sprinkle with Parmesan cheese. Roll up steak from short side. This will give you a long stuffed flank steak. Tie steak with meat twine. I browned my meat in a skillet before baking. This is an optional step. Place in 13X9 baking dish. Bake until desired doneness. I cooked mine about an hour for well done. After about 20 minutes of cooking, I was afraid it would dry out so I combined 2 Tblsp. of Worcestershire sauce and a cup of beef bouillon. I poured it over the steak and covered with aluminum foil for another 25 minutes. Then I removed the aluminum foil and basted the steak with the drippings. I let it cook for about another 10 minutes without the foil so it would brown on top. Let stand for about 5 minutes to make it easier to cut. Cut diagonally like you would French bread, and serve. Here is a link that might be useful: Recipe from KJButton at multiply.com...See Moreredcurls
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