FareShare Gazette -- May 2008 Recipes
FareShare Gazette -- May 2008 Recipes is built on Butter, Flour, and Beef Stock. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
재료
- 1/4 lb
- 1 cup
- 2 can
조리법 (미리보기)
- 1
Amount Measure Ingredient -- Preparation Method
- 2
Olive oil 12 garlic slivers
- 3
1. Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375F.
- 4
With a sharp knife make 12 small incisions around the roast.
- 5
Place a sliver of garlic into each incision.
- 6
Take a tablespoon or so of olive oil and spread over the roast.
- 7
Sprinkle the roast with salt and pepper.
- 8
Place the roast on a cooling rack, fatty side up, over a drip pan.
- 9
The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
- 10
Add a cup of water (or enough to cover the bottom of the pan) to the drip pan to prevent the drippings from scorching.
- 11
Brown the roast at 375F for half an hour.
- 12
Lower the heat to 225F.
- 13
The roast should take somewhere from 2 to 3 hours additionally to cook.
- 14
When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer.
- 15
Pull the roast from the oven when the inside temperature of the roast is 135F to 140F.
- 16
Let the roast rest on a cutting board for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
- 17
Slice only enough of the roast for consumption that meal.
- 18
In a heavy pan, melt the butter over medium heat and add the flour, stirring constantly until a roux is formed and is the color you prefer for your gravy.
- 19
Add the juices from the dripping pan to the roux and (one at a time) cans of beef broth until you are happy with the consistency.
- 20
Add Worcestershire, salt and pepper to taste.
- 21
For leftovers, trim the remaining roast of fat and slice as thin as possible. Makes great sandwiches.