Roast beef question - Page 3

barry_grau@yahoo.com wrote:
> Bob (this one) wrote:
>
>
>>For my restaurants, I did it this way: A rump roast is a solid muscle
>>piece and doesn't need tying. We seasoned with ground white pepper,
>>garlic powder and seasoning salt, and we did it generously. Heat the
>>oven to 250°F (not a typo), put the meat on a rack so it's up off the
>
> ...deleted
>
>>Pastorio
>
>
> Bob,
>
> I'm curious. Why did you choose white pepper rather than black?

I like the finished effect better. White pepper is just black pepper
with the outer hull removed. Same basic critter.

Putting black pepper on at the beginning means that none of the perfume
of black pepper will remain. All the volatiles are gone by the time it's
finished cooking. You can't smell pepper on the finished roast.

I find that white pepper seems to retain a bit more pungency. One guy's
taste.

Pastorio

Starting today at Acme (Albertsons) supermarket:

Angus Beef Round Rump Roast Boneless USDA Choice
4–6lb
$2.490/lb

That's half price!

Guess I'll be steppin' out to the supermarket for a few.

Andy

Bob (this one) wrote:
>
> For my restaurants, I did it this way: A rump roast is a solid muscle
> piece and doesn't need tying. We seasoned with ground white pepper,
> garlic powder and seasoning salt, and we did it generously. Heat the
> oven to 250°F (not a typo), put the meat on a rack so it's up off the
> floor of the pan and into the oven it goes. You can't cook by time
> because there are too many variables (accuracy of the oven, the
> temperature of the meat going in, the shape of the piece of meat, etc.).
> For rare, cook to a center temp of 120-125°, med-rare - 130-135°, med-
> 140-145°. More than that, it won't slice well and it will eat tough.
>
> Happy meat.
>
> Pastorio

I do a modified Alton Brown. Roast at 200°F (also not a typo) until
internal temp is 115°F. Remove from oven while preheating to 550°F.
Roast for 15 minutes and let rest under foil for another 15. This gives
a nice crisp bark and a medium rare center.

Cam

OmManiPadmeOmelet wrote:

> Get a meat thermometer.
> Learn how to use it.
>
> Pastorio taught me that a couple of years ago.
>
> It's helped a LOT.
> --
> Om.


Om,

I'm now the proud owner of a newfangled oven/meat thermometer. It even
comes with a small wireless receiver so I don't have to be in the
kitchen to monitor meat temp while it cooks. That's my kind of lazy!!!

Andy

at Wed, 07 Sep 2005 22:47:24 GMT in <Xns96CABF075A7B1nospamdotcom@
216.196.97.136>, q (Andy) wrote :

>Wayne Boatwright wrote:
>
>> On Wed 07 Sep 2005 02:39:13p, Andy wrote in rec.food.cooking:
>>
>>> Wayne Boatwright wrote:
>>>
>>>> So, in effect, you stewed it, Andy. IMHO, the crockpot is not the
>>>> best method of achieving a "deli-style" roast beef. ...
>>>
>>> Wayne,
>>> Obviously not! I'll hunt for a "proper" roast beef recipe....
>>> Andy
>>>
>>
>> You might try this one, but use the oven for it...
....
>>
>> Preheat oven to 375 degrees F (190 degrees C). ... Roast in oven for 60
minutes (20 minutes per pound)....

>Wayne,
>
>I'll try that but ONLY 60 minutes?!? Where on the doneness scale will
>this finish?
>
60 minutes, yes. Oven roasting is a LOT faster cooking method than pot
roasting and the objectives are different. Pot roasting requires very long
times (and low temps) because the idea is to break down collagen fibres
(which make meat tough) and this must be done at a low temperature over a
long period of time, and with enough liquid. Oven roasting, meanwhile,
requires a high temperature and a short time because the idea is to
caramelise the outside of the meat while heating the middle. If you're used
to times for pot roasting, oven-roast times will probably seem ludicrously
short. 20 minutes/lb generally leans towards medium-rare. Many sources
recommend using a meat thermometer for better precision.

Cuts of beef suitable for oven roasting are different from those for pot
roasting, at least in general. However, I've found that the best economical
cut for oven roasting is one that also works excellently for pot roasting -
namely, chuck eye. However, chuck eye is pretty fatty, so it won't turn out
exactly like deli-style roast beef which usually uses one of the leaner
cuts - the round that you used being popular. Sirloin is another lean
roast, but it's pricier. Part of the reason delis like lean beef is that
it's *much* easier to slice thinly. Slicing a chuck-eye thinly takes
expertise, patience, and a very sharp knife. A chuck eye also won't slice
well in a deli slicer which pretty much nixes its use in actual delis. In
general, chuck cuts are better pot-roasted, and the chuck eye is no
exception - while as I say it makes a fine oven roast, it makes a
magnificent pot roast. Generally chuck roasts, particularly the 7-bone,
blade, and eye roasts, are best pot roasted. The very best oven roasts are
rib (occasionally seen in posh delis) and tenderloin (usually not used for
french dip although I suppose you could - but it'd be a waste). Top round
is popular and practical, although personally I think it rather devoid of
flavour and with a tendency to be rubbery even thinly sliced.

One cultural thing I notice - there's a group of people for whom the term
"roast" essentially means pot roast *automatically*. It's difficult for
them to conceive of or imagine doing a roast any other way and the idea of
a classic oven roast is more or less alien. You have to be careful when
scanning recipes as a result, because people in this group will, of course,
automatically submit pot-roast recipes, and just simply call them "roast"
or "roast beef" because it's the only way that they know. So it can be
confusing to the novice. Such people can also argue vehemently that
instructions for cooking meat for oven roasts are wrong, because when they
heard the term "roast" they automatically assumed pot roast and the
directions they then heard would be precisely those that would yield a very
poor pot roast indeed. So they think it's the recipe that's wrong rather
than their expectation of the result. I once got involved in a debate with
such a person who insisted that a tenderloin should be cooked at a low
temperature for a long time in plenty of liquid! This would be nearly a
crime on a tenderloin which essentially demands very high, dry temperatures
and short times.

--
Alex Rast
ad.rast.7@nwnotlink.NOSPAM.com
(remove d., .7, not, and .NOSPAM to reply)

In article <Xns96CCC84D99D5nospamdotcom@216.196.97.136>, Andy <q>
wrote:

> OmManiPadmeOmelet wrote:
>
> > Get a meat thermometer.
> > Learn how to use it.
> >
> > Pastorio taught me that a couple of years ago.
> >
> > It's helped a LOT.
> > --
> > Om.
>
>
> Om,
>
> I'm now the proud owner of a newfangled oven/meat thermometer. It even
> comes with a small wireless receiver so I don't have to be in the
> kitchen to monitor meat temp while it cooks. That's my kind of lazy!!!
>
> Andy

Whatever works. :-)
I'm all in to whatever makes things easier! <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson

Bob (this one) wrote:

> or my restaurants, I did it this way: A rump roast is a solid muscle
> piece and doesn't need tying. We seasoned with ground white pepper,
> garlic powder and seasoning salt, and we did it generously. Heat the
> oven to 250øF (not a typo), put the meat on a rack so it's up off the
> floor of the pan and into the oven it goes. You can't cook by time
> because there are too many variables (accuracy of the oven, the
> temperature of the meat going in, the shape of the piece of meat,
etc.).
> For rare, cook to a center temp of 120-125ø, med-rare - 130-135ø, med
-
> 140-145ø. More than that, it won't slice well and it will eat tough.
>
> Happy meat.
>
> Pastorio



Pastorio,

I did a roast using your method! Fantastic!!!

I used my new meat thermometer. I sat the roast fat side up right on the
oven rack and put a drip pan the lowest oven rack.

Took it out at 135 F. and tented it in foil for 15 minutes. It continued
to cook to 138.

It was perfectly medium rare! I carved it superthin!

French Dip is now "IN THE HOUSE!!!"

Many thanks.

You rock!

Andy