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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

Ingrediënten

• 1/4 lb
• 1 cup
• 2 can

Bereiding (voorbeeld)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Olive oil 12 garlic slivers

3. 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. 4

   With a sharp knife make 12 small incisions around the roast.

5. 5

   Place a sliver of garlic into each incision.

6. 6

   Take a tablespoon or so of olive oil and spread over the roast.

7. 7

   Sprinkle the roast with salt and pepper.

8. 8

   Place the roast on a cooling rack, fatty side up, over a drip pan.

9. 9

   The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

10. 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. 11

    Brown the roast at 375F for half an hour.

12. 12

    Lower the heat to 225F.

13. 13

    The roast should take somewhere from 2 to 3 hours additionally to cook.

14. 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. 15

    Pull the roast from the oven when the inside temperature of the roast is 135F to 140F.

16. 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. 17

    Slice only enough of the roast for consumption that meal.

18. 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. 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. 20

    Add Worcestershire, salt and pepper to taste.

21. 21

    For leftovers, trim the remaining roast of fat and slice as thin as possible. Makes great sandwiches.