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View Full Version : Roast Cut Needed for Rare and Tender?



joyce
08-03-2008, 12:46 AM
I consider myself a decent cook, but for the life of me I can't cook a tender, rare roast that's not a rib roast. It seems like everytime I try, I could wear the finished product on my feet and walk to Texas and back. I can cook a pot roast, rib roast (too expensive) but what cuts do you cook? You go in the deli and get roast beef and it's red, juicy and melts in your mouth. You go to a diner and the roast beef is the same. I want some too! Please help. What in the heck am I doing wrong and what beef cut can I use other than rib to get what I desire? I love rib roast, but when it's not on sale I don't buy it. Please help me someone.:cry:

chevbrock
08-03-2008, 07:27 AM
Maybe you are carving too early? Maybe cook it with a lid to seal in the juices?

You know, I really don't know, either! I just have a really good butcher that makes up for all my shortcomings in the kitchen!

Jersey Chick
08-03-2008, 07:39 AM
I usually roast an eye of round - 20 min per lb for rare. 350 degrees. Let it sit for at least 10-15 minutes before slicing.

I haven't overroasted one yet... :D

C.bronco
08-03-2008, 07:40 AM
Letting it rest befoe slicing always makes a difference.

You crazy kids have made me hungry!

Unique
08-03-2008, 06:03 PM
I love bloody moo meat and my favorite, rare, at home version is London Broil.

Here's my brother's fabulous marinade recipe:

1/4 c. ketchup
1 Tbs. oil ( I use olive or sesame - sesame, mmm....)
3 cloves of garlic -mashed
2 tsp. soy sauce
salt
pepper
(I know it doesn't sound like anything but it really tastes great)

Stir it all around and smear it on the meat. (Both sides) Cover and refrigerate overnight.

Grill or cook under broiler - Not too long! You want it mooey on the inside.
About 4 minutes per side - depending.

If you really want to bake some meat - a 7 Bone roast is nice but I've never eaten it rare.

shawkins
08-03-2008, 06:21 PM
If you sear the roast in oil before sticking it in the oven it helps seal in juices.

Mmmmmm. Juices.

ETA: Oh, I just read somewhere that you need to get an oven thermometer. Apparently the built-in ones aren't so accurate.

Captshady
08-03-2008, 06:33 PM
I usually roast an eye of round - 20 min per lb for rare. 350 degrees. Let it sit for at least 10-15 minutes before slicing.

If you sear it, this is exactly how I do mine as well, but I wouldn't call it rare, for me it's a nice pink. 30 min per lb for no pink.

joyce
08-04-2008, 12:51 AM
Thanks everyone for your ideas. I've done london broil on the grill, after marinating it, too and it turns out ok. I just wanted a regular roast. I've seen those eye of round but always wondered if I'd turn it into shoe leather too. Now I'm hungry and will have to go find food. :)

joyce
08-04-2008, 12:53 AM
I usually roast an eye of round - 20 min per lb for rare. 350 degrees. Let it sit for at least 10-15 minutes before slicing.

I haven't overroasted one yet... :D


Do you cover it? I'm a great cook with those baking bags.:D

Robin
08-04-2008, 12:53 AM
I cook my roasts in the crockpot, and this last time I didn't cover the whole thing with liquid like I usually do. The top part turned nice and black and the rest was fall apart tender.

I think it was an underblade cut. Ten hours on low.

Jersey Chick
08-04-2008, 03:06 AM
Do you cover it? I'm a great cook with those baking bags.:D


No - I don't cover it - I put it on a wire rack inside a roasting pan. I don't sear either (never thought to, actually. Now I'll have to try! :D)

I put it on the rack, season it, and pop it in. I don't make gravy, but you probably could by pouring some water into the roasting pan every so often - someone with gravy know-how can correct me if I'm wrong about that.. :)

Ol' Fashioned Girl
08-04-2008, 04:08 AM
Tenderloin... aka 'filet mignon', when it's cut into medallions. It'll cost a fortune. It'll make prime rib look cheap by comparison. But it'll melt in your mouth and slice if you just show it the knife.

Or, if you're poor like me, you'll get a 7-blade roast and pop it in a cooking bag or the crock pot, seared or un-seared; sprinkle with a packet of Lipton Onion Soup; add 1 to 2 cups of water and cook all day. Add carrots and potatoes for the last couple of hours, if desired. The au jus makes wonderful gravy when thickened with a little corn starch and milk.

brianm
08-14-2008, 09:48 AM
My favorite roast is a standing rib but a spit roasted untrimmed tri-tip runs a close second. Additionally, it's just as tasty when oven roasted. (A tri-tip runs about $2.79 to $2.99 per pound when it’s on sale.) I don’t trim it before I cook it.

Poke it with slivers of garlic, rub it down with a wee bit of balsamic vinegar and olive oil, and then season liberally with salt and pepper.

If you're using one of the "set and forget it" spits like I have, a 3 1/2 to 4 pound roast will be ready in approximately 45 minutes for rare to medium rare. (Because of the tri-tip's shape, it isn't possible to obtain even cooking throughout the roast.)

If you are oven roasting, set the oven to 450F and roast for 15 minutes, then turn the oven down to 375F and roast for approximately 30 more minutes. (Test with a meat thermometer in the thickest portion after about 20 minutes.)

Tent with foil and let is rest for at least 10 to 15 minutes before carving.

If you don’t have one of the “set it and forget it” spits, I highly recommend getting one. I spit roast whole chickens, chicken breasts, pork loins, leg of lamb, Cornish game hens, and turkey breasts on it. I love my spit and in the summer, when I don’t want to turn on the oven, it’s fantastic because I like me a big piece of meat with every meal.:D

joyce
08-15-2008, 12:08 AM
Thanks Brian, but what in the heck is a tri-tip? I never heard of that cut before. I guess I can ask the meat guy where I work. I have a hundred year old Farberware version of set it and forget it. I love the thing.

brianm
08-15-2008, 09:08 PM
Thanks Brian, but what in the heck is a tri-tip?

You're welcome. Here's a link (http://www.recipetips.com/glossary-term/t--37445/tritip-roast-beef.asp) that will help you out a wee bit.

Don't trim the fat (and don't let your butcher trim it), let it rest for at least 10 minutes, and cut across the grain when carving.

It really is a delicious roast.

Ol' Fashioned Girl
08-15-2008, 09:16 PM
Looks almost like a chunky brisket.

threedogpeople
09-04-2008, 12:58 AM
Here is a link to the recipe I use. It calls for ribeye but I've done the salt crust with much cheaper cuts and they all turn out delicious, tender & rare (as we say in our house, "mooing")!

http://www.txbeef.org/recipe_book/special_entertaining/salt_encrusted_ribeye_roast

stormie
09-04-2008, 01:24 AM
Try eye of round--my favorite. But the key is to let it rest after cooking for at least 15 minutes, as others have said. I only rub a little extra virgin olive oil on it and a cut clove of garlic and sprinkle it with black pepper before cooking. Sear it at 450 for ten minutes, then reduce heat to 350. (About 15 minutes per pound, but that varies. Test with a good meat thermometer. You want it rare to medium rare. It continues cooking even out of the oven.)