Post by Jenny at Sagehill on Feb 18, 2014 19:48:29 GMT -5
I have not been at all happy with this last butcher, a new one... among other sins, he ignored my request to cut all steaks at least an inch thick and not to cut off the fat.
So when I pulled out a cryovacced package that looked like a small round-steak roast, I was pleased... only to be majorly displeased to open the package and discover a giant, 1.5 lb round steak folded several times, less than 1/2 inch thick with a small marrow bone and every scrap of fat cut off. Ugh. What to do???
When in doubt, I always page through my "Grassfed Gourmet Cookbook" by Shannon Hayes.
Stopped at page 30... "Super-Slow-Roasted Beef," my favorite. Calls for one beef roast: London Broil, sirloin, or top, bottom or eye of round... hmmmm, what if I rolled this skinny flat thing into a kind of roast? And, because it's so lean, put some suet in the middle and on top to add juiciness?
Flipped to page 253, "Rubs, Pastes and Marinades." Hey, here's a tasty-sounding one I haven't tried yet:
Garlic-Rosemary Rub
2 Tbsp whole dried rosemary leaves
2 tsp Kosher salt
1 large clove garlic, minced
2 tsp freshly ground pepper
Crumbled the rosemary, added the rest of the ingredients in a bowl, mashed them all into a sort of paste with a heavy pestle, then rubbed it all on one side of the flat steak. It's best if you let the coated roast sit at room temp for two hours before roasting, so I did.
Preheated the oven to 250 F. and chopped up several tablespoons of frozen suet, then rolled up the steak with suet on the inside and garlic-rosemary paste on the outside, as tight as I could in an 8x8 baking pan, skewered (darn, out of cooking string!), and topped it with a flat layer of suet.
Put the rolled-up steak in the 250F oven for 30 minutes, then turned the oven down as far as it would go... Hayes says as low as possible, 150 or 160. Mine doesn't go that low, so 170 it is. Roast at 170F for 70 minutes per pound, or until meat thermometer says 120.
I gave up at 110, but you can see what it looks like... not bloody but evenly medium-rare from outside to inside, just gorgeous!
That white blob of suet on top is extra from the pan, plopped on after dinner to keep the rest of the "roast" moist in the fridge. You can just see the roasted suet topping is brown and deliciously crispy with garlic-rosemary flavoring.
Try it sometime! You can even use a real roast, if you want.
So when I pulled out a cryovacced package that looked like a small round-steak roast, I was pleased... only to be majorly displeased to open the package and discover a giant, 1.5 lb round steak folded several times, less than 1/2 inch thick with a small marrow bone and every scrap of fat cut off. Ugh. What to do???
When in doubt, I always page through my "Grassfed Gourmet Cookbook" by Shannon Hayes.
Stopped at page 30... "Super-Slow-Roasted Beef," my favorite. Calls for one beef roast: London Broil, sirloin, or top, bottom or eye of round... hmmmm, what if I rolled this skinny flat thing into a kind of roast? And, because it's so lean, put some suet in the middle and on top to add juiciness?
Flipped to page 253, "Rubs, Pastes and Marinades." Hey, here's a tasty-sounding one I haven't tried yet:
Garlic-Rosemary Rub
2 Tbsp whole dried rosemary leaves
2 tsp Kosher salt
1 large clove garlic, minced
2 tsp freshly ground pepper
Crumbled the rosemary, added the rest of the ingredients in a bowl, mashed them all into a sort of paste with a heavy pestle, then rubbed it all on one side of the flat steak. It's best if you let the coated roast sit at room temp for two hours before roasting, so I did.
Preheated the oven to 250 F. and chopped up several tablespoons of frozen suet, then rolled up the steak with suet on the inside and garlic-rosemary paste on the outside, as tight as I could in an 8x8 baking pan, skewered (darn, out of cooking string!), and topped it with a flat layer of suet.
Put the rolled-up steak in the 250F oven for 30 minutes, then turned the oven down as far as it would go... Hayes says as low as possible, 150 or 160. Mine doesn't go that low, so 170 it is. Roast at 170F for 70 minutes per pound, or until meat thermometer says 120.
I gave up at 110, but you can see what it looks like... not bloody but evenly medium-rare from outside to inside, just gorgeous!
That white blob of suet on top is extra from the pan, plopped on after dinner to keep the rest of the "roast" moist in the fridge. You can just see the roasted suet topping is brown and deliciously crispy with garlic-rosemary flavoring.
Try it sometime! You can even use a real roast, if you want.
