QSis
Washing Up
So, I saw a pot roast for sale in a supermarket flyer - I think it was a chuck roast. I asked my brother (with whom I share a townhouse) to pick it up for dinner this week.
He came home with a blade roast - not quite as cheap as the chuck, but the cheapest cut that this particular store had on sale (bro had gone to the wrong store).
I had to Google "blade roast", since I'd never heard of it.
Google turned up a Cook's Illustrated article with blade roast as an option. How to Roast a Cheap Cut of Beef
This is the html version. You can see the pdf version if you click on the link at the top of the html version. The pdf is easier to read.
My roast was already tied, so I was thrilled.
I "aged" it in the fridge for four days, and otherwise followed the directions exactly.
I was skeptical. But the end result was absolutely spectacular! Yes, it had a line of gristle in the middle, but the meat was tender, juicy, and had a wonderful crust!
Served with Idahoans and steamed carrots, buttered with chives.
I'm a believer!!
Here's an executive summary: Age the beef in the fridge for four days. Brown the meat on all sides. Roast, uncovered, in a 250 oven, until the meat temp reaches 110. Turn the oven up to 500 and continue cooking the meat to an internal of 130 degrees. Let rest, and meanwhile, make gravy from the drippings.
Lee
He came home with a blade roast - not quite as cheap as the chuck, but the cheapest cut that this particular store had on sale (bro had gone to the wrong store).
I had to Google "blade roast", since I'd never heard of it.
Google turned up a Cook's Illustrated article with blade roast as an option. How to Roast a Cheap Cut of Beef
This is the html version. You can see the pdf version if you click on the link at the top of the html version. The pdf is easier to read.
My roast was already tied, so I was thrilled.
I "aged" it in the fridge for four days, and otherwise followed the directions exactly.
I was skeptical. But the end result was absolutely spectacular! Yes, it had a line of gristle in the middle, but the meat was tender, juicy, and had a wonderful crust!
Served with Idahoans and steamed carrots, buttered with chives.
I'm a believer!!
Here's an executive summary: Age the beef in the fridge for four days. Brown the meat on all sides. Roast, uncovered, in a 250 oven, until the meat temp reaches 110. Turn the oven up to 500 and continue cooking the meat to an internal of 130 degrees. Let rest, and meanwhile, make gravy from the drippings.
Lee
Super!
