[BMF] Chris
Assistant Cook
- Joined
- Mar 6, 2005
- Messages
- 23
you will need-
1 lb roast top round
powdered garlic
A. N high burning point oil "canola"
12 0z veal or beef stock NOT BROTH
2 oz mirepoix
2 oz red wine
A.N S&P
A.N cornstarch
1. rub roast with salt, pepper, powedered garlic, dont cut into the meat, you loose moisture
2. in roasting pan, brown all sides of roast, make sure oil is very hot to sear each side, if it dosent sizzle, its too cold
3. place roast on top on mirepox, put in oven at 350, i dont know how long it will take to cook, im not your oven, cook it to 100 degrees F, ummm maybe 30-40 min, a thermometer is your friend
4. pull roast out of oven with its temp is 125, let it rest a few min and carry over cooking will raise the temp to roughly 135, medium rare, the only way to eat red meat.
5. to make sauce, discard all fat from pan, deglaze with wine, reduce, "au sec" thats french for something like by 1/2, i cant explain it, i have to look at it, add stock, slowly thicken with cornstarch, bring to simmer, until slightly reduced, degrease the pan, which means scrap that crap off the bottom, its the good stuff, put through strainer, season with s&p
(if you want, add a garlic clove and some FRESH thyme when making the sauce, the strainer will get it)
if you dont understand any of this, im sorry, its very good, and id like to assume you know what most of these terms are, ill answer any question that arent like "duhhh, what is mirepox" im assuming you people know this stuff, and sorry if i seem a bit rude-
Chris
1 lb roast top round
powdered garlic
A. N high burning point oil "canola"
12 0z veal or beef stock NOT BROTH
2 oz mirepoix
2 oz red wine
A.N S&P
A.N cornstarch
1. rub roast with salt, pepper, powedered garlic, dont cut into the meat, you loose moisture
2. in roasting pan, brown all sides of roast, make sure oil is very hot to sear each side, if it dosent sizzle, its too cold
3. place roast on top on mirepox, put in oven at 350, i dont know how long it will take to cook, im not your oven, cook it to 100 degrees F, ummm maybe 30-40 min, a thermometer is your friend
4. pull roast out of oven with its temp is 125, let it rest a few min and carry over cooking will raise the temp to roughly 135, medium rare, the only way to eat red meat.
5. to make sauce, discard all fat from pan, deglaze with wine, reduce, "au sec" thats french for something like by 1/2, i cant explain it, i have to look at it, add stock, slowly thicken with cornstarch, bring to simmer, until slightly reduced, degrease the pan, which means scrap that crap off the bottom, its the good stuff, put through strainer, season with s&p
(if you want, add a garlic clove and some FRESH thyme when making the sauce, the strainer will get it)
if you dont understand any of this, im sorry, its very good, and id like to assume you know what most of these terms are, ill answer any question that arent like "duhhh, what is mirepox" im assuming you people know this stuff, and sorry if i seem a bit rude-
Chris