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Lesley

Slave of the Fabulous Furballs

There is always google to check on beef cuts and such

"Yorkshire pudding to serve with roast beef
INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs, beaten

To Make Pudding Batter: In a large bowl combine the flour, salt, milk and
eggs. Mix all together with a hand beater just until smooth.
Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from
oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase
oven temperature to 425 degrees F (220 degrees C). Return roast to oven.
Pour pudding batter into pan with drippings and bake in preheated oven for
10 minutes.
Remove roast from oven; continue baking pudding for another 25 to 30
minutes. Let cool, cut into squares and serve with roast.

Yorkshire Pudding

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings
3/4 cup milk, room temperature

DIRECTIONS
Mix flour and salt together until blended. Make a well in the flour, add the
milk, and whisk until consistent. Beat the eggs into the batter. Add water
and beat again until the mixture is light and frothy. Set aside for an hour
(or, if it's the day before, cover in the fridge overnight).
If the batter has been refrigerated, allow it to come up to room temperature
before using. When the roast beef is ready to come out of the oven, ready
the mixture.
Preheat oven to 400 degrees F (205 degrees C).
Pour off drippings from roast beef and measure out desired amount (about 1/2
cup should do). Pour drippings into a 9x12 inch baking dish and place into
the oven until the drippings sizzle. Pour the batter over the drippings and
bake for 30 minutes (or until the sides have risen and are golden brown).
Cut into eight portions and serve immediately.

Pot Roast in Beer

INGREDIENTS
2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves

DIRECTIONS
Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on
all sides. Remove from pan, and set aside.

Reduce heat to low, saute onion, celery and garlic, scraping up browned
bits. Cover, and cook on low for 15 minutes.

Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in
cheesecloth, tie with string, and add to pan. Place roast on top of
vegetables, spooning some sauce over meat. Cover with foil, and place lid
over foil to seal well. Reduce heat, and simmer 1 1/2 hours.

Remove meat from pan, and slice. Return to the pan, and spoon sauce over.
Cook an additional 30 minutes.

Roast Beef

INGREDIENTS
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
DIRECTIONS
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup
and condensed beef broth. Cook on LOW for about 8 hours

.Rib Roast

INGREDIENTS
1 1/2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
1 (4 pound) boneless beef rib roast

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small dish, mix together the lemon-pepper seasoning, paprika, garlic
salt, rosemary and cayenne pepper. Rub over the entire roast.
Place the roast with the fat side up on a roasting rack set inside a shallow
roasting pan.
Bake for 1 hour and 40 minutes in the preheated oven, or until the roast
reaches your desired degree of doneness, or at least 145 degrees F (63
degrees C) for medium-rare. Medium is recommended: 160 degrees F (70 degrees
C). Let the roast rest for 10 to 15 minutes before carving into thin slices

jofirey kirjoitti:

Guides on cuts:
http://gourmetsleuth.com/beefcuts.htm
http://en.wikipedia.org/wiki/Beef
http://www.beefitswhatsfordinner.com/aboutbeef/types.asp

I like to buy an eye of round roast, which is a very lean cut,
but that can be a bit tough so I slice onions onto some foil,
season the meat, and wrap it tight to cook in it's own juices.
My family likes it :)  try not to over cook it though, it gets a
bit dry if you do.

Sara

Want a 1/2 pound pork chop? :)

Joyce

Cooking advice...from ME?

Don't brine a turkey. :-)

Blessed be,
Baha

Standing rib roast is fabulous, but pricey. A chuck is good if you like
meat completely cooked.