Text 4803, 62 rader
Skriven 2013-09-18 16:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: where's the beef 158
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I always preferred beef from grass fed animals who were
 ML> "finished" on grain

Same here. It was what I grew up on. And the grain finish was
barley, oats and feed grade wheat, not corn back then and back
there. We always got the other side of the animal our beef farming
neighbour selected for his own table (and all the organ meat as he
was a steak and burger kind of guy.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef on Weck Roast Beef
 Categories: Beef, Beer, American
      Yield: 15 Servings
 
      5 lb Rump roast, room temp.
           Coarse ground black pepper
           Flat beer
 
  A Buffalo NY specialty.

  Weck is the abbreviation for kummelweck, a salt-encrusted caraway
  seed-flavored hard roll.  The roll is cut, dipped in juice, then
  wrapped around a couple inches of rosy red thin-sliced roast beef.

  Use your favorite roast beef: a standing rib roast makes great
  beef sandwiches.  Rump or eye of round is good, too.  If using a
  rump or eye of round roast, do not cook it much beyond rare or it
  will toughen.
  
  Preheat oven to 500 Place roast on rack, fat side up, in a
  shallow, lightly greased pan.  Rub well with salt and pepper.
  Place in oven. Reduce heat immediately to 350 and roast until
  rare.  Baste with flat beer.  Time will vary depending on the
  thickness of the roast: 20 minutes per pound for a thick one, as
  little as 10 for a thin one. Use a reliable meat thermometer; 135
  is medium rare, just about right for beef on weck sandwiches.
  Remove roast from oven and allow to settle. Taste the natural
  juices in the roasting pan.  Add pepper to taste, so that the
  kummelweck rolls can be dipped in the juice before sandwiching the
  beef. Slice roast thin, with a very sharp knife.
  
  Now the weck. It must be spongy enough to sop up the gravy, yet
  tough enough to stay intact.  Kummelweck rolls are very salty --
  big salt patches stuck all over their tops like a pretzel.

  From: Real American Food by Jane and Michael Stern

 
MMMMM


YK Jim


... The cookbook says to roast my turkey but my oven only has bake & broil

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