Conference turris::cooks

I've an aunt who swears by this recipie -- and while I haven't actually
tried it myself, I have tasted the results, and they're quite toothsome.

1  Turn on your oven as high as it will go without going into Broil.  Get
   it good and hot (or, rather, LET it get good and hot [damn editors...])

2  Put the roast in the oven,  and turn it down to 120 or 130 -- the 
   appropriate temperature for the degree to which you want it cooked
   (120 is rare, 140 well done, etc . . . . )

3  Forget about it till you want to eat, as the roast will never get any
   hotter -- or more cooked -- than that temperature.


Basically, you start this in the morning and leave it till you want to eat.

The only thing you ought not do is open the oven during the day, as that will
let out what little heat is cooking the roast.  The high heat at first will
sear the meat -- and beleive me it will look seared.  Inside, however, it
will be as pink as you want....

--Mark

re .1:

	Who has an oven that can be set to 120 or 130 degrees F.?

My oven might go that low, since it usually runs 25 degrees low.  My one
question is what is the minimum time it takes to get the roast done by
this method?  Does it have to sit all day?  Is 2-3 hours enough?

I could never cook a roast beef worth a danm.  Then I got my microwave oven.
If you use the temperature probe that accompanies most microwaves, you can cook
a roast to perfection without drying it out.

Gee...I never realized good old roast beef was so arcane!  I'm usually
an intuitive cook, not very scientific, I'm afraid.  What I do is
throw the thing into a pan, throw the pan into the oven, turn the oven
to 325, and then wander off to do something else.

I've found that a five pound bottom or top round roast usually takes 
(with the oven set at 325 - not preheating, preheating is for wimps)
about as long as it takes to mow lawn, take a shower, read a chapter of
whatever book I'm reading, and set the table.

Strangely enough, this system works really well...pinkish in the center
with well done slices on the ends.  Maybe it all has something to do with
creative neglect...try to cultivat a more detached attitude...

The only other thing I do (and this may help seal in the juices) is slap
some Gravy Master all over the roast before I put it in the oven. It
makes a thin tasty crust on the outside.

-not Nancy

	A variation of the procedure described in .1, that I have been
	using and has not failed me yet, is as follows;

		Pre-heat oven to 500 degrees.

		Put roast (top, bottom, eye, boneless rib, etc.) into
		a shallow pan and put a little garlic powder, onion
		powder, salt and pepper on it. 

		NOTE: Roast should be at or near room temp, not frozen.

		When oven has reached 500 degrees, put roast in oven.

		Cook at 500 degrees for 5 minutes per pound, then shut
		the oven off.

		Let the roast sit in the oven for approx. one and a half
		hours. DURING THIS TIME, DO NOT OPEN THE OVEN DOOR!

	You will have a perfect medium-rare roast.

	I like to serve a roast beef with smashed potatoes (with the pan juices
	on them), fresh green beans and nice bottle of Bordeaux.
	A perfect winter Sunday dinner.

	I also think that the top round is the best value in roast beef.

What I do is take a thawed roast, put in a "Dutch Oven" and sear it
on all sides.  This will help seal in the juices.  Then add chopped
onions, approx. 1 cup of water and cover it.  Place it in the oven at
about 350.  I forget how long per pound but any good cookbook should
give you an indicator.  I use Good Housekeeping and Fanny Farmer.

		..
		\/
	Tammy

OOOOOPS I almost forgot.  Use the water for making gravy.

HRERES A SHUREPROOF ROAST BEEN RECIPIE:

SLIVER CLOVE OF GARLIC, PUT SLITS IN ROAST AND INSERT GARLIC(I MAKE
ABOUT TEN SLITS)

COVEER ROAST WITH FLOUR, PEPPER THE FLOWER, THAN PUT IN PAN.

PUT ONE CUP WATER WITH TABLESPOON GRAVY MASTEER.

PUT IN OVER SET AT 350 FOR 20 MINUTES PER POUND.  IT WILL COME OUT
CRUSTY ON THE OUTSIDE, AND PINK ON THE INSIDE.  FORT  FORGET
THERMOMETORS - 20 MIN PER LB IS THE TRICK.  LET ROAST STAND FOR 15
MINUTES WHEN DONE TO LET JUICES SETTLE AND YOURE READY TO EAT.
ENJOY

RICK

[Sigh]

Per .5, there's nothing arcane about roast beef.  Thermometers are
certainly okay, particularly if you aren't sure of your oven's
calibration.

Here's an easy way:

		Beef Roast
		Garlic juice/oil

	1)  Wipe the surface of the roast with garlic oil or juice, ob-
	    tainable at the spice racks of most supermarkets.

	2)  Place fat side up in roasting pan.  Optionally, ou can dust
	    the fat with salt and pepper.

	3)  [Insert thermometer to deepest part of roast.]  Place in
	    roasting pan in oven preheated to 325 degrees.

	4)  Allow 20-30 minutes per pound (here's where a thermometer helps)

That's it.

Tips:  Take the roast out about ten minutes early.  It will still
cook and become a bit easier to carve.

If you buy a roast with bones, leave them in.  [If you have a choice
between "with bone" or "semi-boneless," take the ne with the most bone.]
The marrow cooking will enhance the meat's flavor.

Look for the better grades of meat:  USDA PRIME, USDA CHOINE, or in a
pinch, USDA GOOD.  Beware USDA UTILITY or USDA CUTTER grades; they're
used institutionally.   (that's USDA CHOICE, by the way; not CHOINE)
Internal fat "marbling" means a more tender end product.

These directions hold true for any beef roast.

Apollonius

I have found the only way I can get consistancy is to use a meat 
thermometer.  I bought one of the instant reading ones, (sometimes
called a microwave one).  This takes the uncertainty out.  I pre-heat
to 500 and then cook for roughly 20 minutes a pound at 350, but check
it early it might surprise you.  You get variations due to the shape
of the roast and how cold it is before you put it in.  I take the meat
out somewhere around 110-120 degrees F and let it sit for awhile 10-20
mins.  It finishes cooking, the temperature will come up.  You can
experiment with the temp to get the shade of pink you like best. 

I am new to the Notes files, so this response is much delayed from the
original...  But my comment is.......... I have prepared a roast this way
and it is very tasty.  Also If you ever want to warm rare roast up without
losing the pink, wrap the meat in either grape (1st choice) or cabbage
leaves, reheat in oven at low temperature, until heated thru....

Bon

    Here's a method I've tried several times with great results.  This
    is for a large crowd like at Cristmas or a wake.  I usually get
    a sirloin roast weighing about 12-18 pounds.
    
    		Crush several cloves of fresh garlic and rub all over
    		the surface of the roast along with some vegetable oil
    		and lots of fresh ground pepper.
    
    		Put the roast in a big skillet on top of the stove and
    		burn all the edges at high temp till well seared.
    
    		Place the roast in a 200 degree oven for one hour per
    		pound.  This means you might be putting it in the oven
    		at two o'clock in the morning, but it's worth it.
    
    The result is a roast that is well done to a depth of about 1/8th
    of an inch and then perfectly pink all the way through to the other
    side, not blood red and not grey either.  One big drawback is that
    you will not have any beef drippings to make gravy or yorkshire
    pudding with.  All the juices stay in the roast.  I once cooked
    a fourteen pound roast this way and only had one tablespoon of drippings.

    Best method for roast beef really is to cover the beef with a thin
    layer of mustard - not the very hot kind - and this acts as a sealer,
    keeping the meat moist.  This is particularly good if you are making
    gravy - as the juices are delicately flavored.  It works very well
    on eye round which has less fat than other cuts of beef.
       

    I have found that slow cooking is the best for the cheaper cuts
    
    of meat.  We always cook chuck roasts (cheapest and tastiest) in
    the following manner, which BTW I got from a Julia Child cookbook.
    
    Rub the meat all over with either fresh garlic or garlic paste
    from a tube or a jar.  (I will usually slip a sandwich baggie over
    my hand first so I won't scare small children and family pets for
    the next few hours).  Then rub Rosemary into the meat, grind some
    fresh pepper on top, and put it on a rack in a roasting pan.
    Since you are cooking at such a low temp and won't get much juice
    falling from the beef I usually add 1-2 cups of water to the pan.
    Then just slip it in the oven preheated to around 200 - 225 degrees.
    It'll need about 30 minutes to the pound, maybe a little more. 
    We have this meal just about once a month and my family really raves
    about it.  The meat comes out very tender and flavorful.  
    

    NO BRAG JUST FACT BUT I'VE NEVER HAD A PROBLEM WITH ANY KIND OF
    ROAST BEEF EVEN FROZEN. I ALWAYS COOK AT 375 FOR 20 MIN PER LB.
    IF FROZEN I TACK ON AN EXTRA HR. FOR THAWING A 3 LB ROAST.
    ANY WAY 20 MIN PER LB SHOULD GIVE YOU A NICE RARE ROAST. I WOULD
    ALSO RECOMMEND YOU NOT BUY A ROAST THAT IS TO LEAN. ONE WITH
    SOME MARBILING OF FAT THROUGH IT IS MORE TENDER AND JUICY.

    re .0 and.1
    
    I do.  And I tried the method on Saturday.  It's OK, but that also
    means that the oven is running all day, and you can't make baked
    potatos seeing that they would never get done at that temp.
    
    We had the mashed variety.

    PREHEAT OVEN TO 550. PLACE EYE OF THE ROUND ROAST ON MIDDLE RACK.
    COOK FOR 6 MINUTES PER POUND (MEDIUM) OR 5 MINUTES PER POUND (RARE)
    OR 7 MINUTES PER POUND (WELL DONE). AFTER DESIRED COOKING TIME,
    TURN OVEN OFF. DO NOT OPEN DOOR, AND ROAST WILL BE JUICY AND TENDER
    IN ONLY TWO HOURS!!! WONDERFULE FOOL PROOF ROAST!
    

re: Note 16.20 
> AFTER DESIRED COOKING TIME,
> TURN OVEN OFF. DO NOT OPEN DOOR, AND ROAST WILL BE JUICY AND TENDER
> IN ONLY TWO HOURS!!! WONDERFULE FOOL PROOF ROAST!
 
There is a risk of bacterial growth in the meat when left to sit for 
a long time at less than normal cooking temperatures.   

			BEWARE!

    Also, shouldn't one place the meat on a roasting pan, perhaps
    even one with a rack on it, rather than on the rack in the oven?
    
    ;-)
    

    According to the late, great Gracie Allen,
    
    Take one large pot roast and one small pot roast.  Place them both
    in the oven at 350F.  When the small pot roast is burnt, the large
    pot roast is ready.
    
    RL

re: Note 16.22 
>There is a risk of bacterial growth in the meat when left to sit for 
>a long time at less than normal cooking temperatures.   
BEWARE!

I agree!  Especially since there *is* an easier way...

From the Silver Palate, Filet of Beef recipe:

	1 oven-ready beef filet, about 4-1/2 pounds, wrapped in fat
	1 garlic clove, peeled and cut into thin slivers
	salt and freshly ground black pepper, to taste

1.  Preheat oven to 425 degrees F.
2.  With the tip of a sharp knife, cut slits in the meat and insert slivers
    of garlic.  Season meat generously with salt and pepper, and set it in 
    a shallow roasting pan just large enough to hold the meat comfortably.
3.  Bake for 10 minutes.  Reduce heat to 350 degrees F. and bake for another
    25 minutes for rare (120 degrees F. on a meat thermometer), or another
    35 minutes for medium (130 degrees F.).
4.  Remove roast from oven and let it stand for 10 minutes before slicing.
    Or cool completely to room temperature and slice for serving cold. 

	(Serves 8-10)

    Here is the greatest recipe for roast beef from my mom, I made it last
    night and had rave reviews from my guests, try it guaranteed to be a
    hit!!!!
    
    	Marinate 1hr before cooking (or can be done the night before)
    
    	In bowl: 10oz jar LaChoy Light Soy Sauce, 2T Lemon juice, 1T
        Worcesteshire Sauce, sprinkle of Brown Sugar, 1T oregano and 
    	1T garlic powder (u may also use cloves if preferred) 
    
        Cook at 350degrees 35minutes -per pound, when time is done leave
        sit for 15minutes before carving.
    
    Let me know if anyone tried and your comments, we find it absolutely
    delicious!!!!
    
    Sheryl
    

    For what it's worth:
    
    I saw a cooking show on public TV last week with Jacques Pepin and
    he made a comment that seems to address the dryness issue.  According
    to him, it's important to let the meat sit after cooking it.  This
    allows the juices, which are drawn out by the heat, to settle back
    into the meat.  I noticed a few of the previous replies mentioned
    letting the roast sit and his comment seems to support this.
    
    Of course, his accent is so thick, I might have gotten this completely
    wrong, too.   ;-)
    
    john

My sister told me about this last week so I tried it today for Father's day.
I could not believe how fast, excellent and easy it was.

You need to have a charcoal grill with a cover. I've got a Sunbeam Square
Cooker/Smoker, but my sister uses a Weber Kettle.

Start your charcoal as usual and when the coals are ready/hot/white, spread
all of the coals to the outer edges of the ash pan that the coals rest in,
leaving a vacant space in the center. Place the grill over the coals and
heat it up.

While the grill is heating, trim any surface fat off of your roast I used
a boneless bottom round rump which was very reasonable in price - under $3
a pound. Season to suit your tastes on all sides. I used Kosher salt, fresh
ground pepper and garlic powder. (Then again, I guess I use garlic on just
about everything!)

Place a made up tray of heavy duty (or double thickness regular) aluminum
foil in the vacant space in the middle of the coals under the grill. This
will catch any juices and prevent them from soaking the coals. Place the
seasoned roast on the hot grill above the tray and shut the cover on the
grill leaving the vents open.

Now, just walk away and leave it alone for:
     15 minutes a pound rare
     20-25 minutes a pound medium
     30 minutes a pound well done (for a roast?)

Go fix veggies, or, as I did, a fresh loaf of garlic bread to go with it.
When done, remove to a platter, let sit for about 15 minutes and slice.

I sliced mine all at once with the electric meat slicer and it came out
medium on the outer inch or so and medium rare in the center. The four
pound roast spent exactly 90 minutes on the grill.

The meat will not be at all smoky - it comes out just as if it had been
done in the oven, but you don't need to run the oven on a hot summer day
(or when the oven's busy doing other things).

-Jack

    How did you get to go on a tour like that?  It sounds interesting!

    I've heard that allowing a roast to rest after cooking lets the
    tissues relax and juices stabilize - finishing at 141 degrees :-)
    slowly may be for that purpose.

    Thanks for sharing that tidbit of info!

    - Jim

    I need help with a Chateaux Briand....
    
    We're having this for New Year's Day dinner and I want it
    to be special. I've never cooked this before. Can anyone
    recommend seasonings and/or sauces I need prior to baking?
    I was planning on using the oven_on_500_then_shut_oven_off_
    and_leave_in_for_a_couple_of_hours method. Should I use
    seaonings used in cooking a regular roast beef? Or if
    different flavorings/seasonings are used, what do you
    recommend?
    
    Thanks for any help!
    
    pat
    

    One gnorant quesiton.
    Can I make a roast beaf on Thursday,for a Saturday lunch?
    I am invited to lunch on Saturday,an I am supposed to bring the "main
    dish" so I was thinking about roast beaf (we have 18 people to feed
    so it seams like a good idea). I want to make it at home and then carry
    it to my sister's. 
    Rivka
    

    It should be a problem if you plan to serve cold roast beef and keep
    the cooked roast refrigerated until you take it for lunch.  If you are
    going to try to keep it warm somehow for two days, you will probably
    dry it out and there is a chance that bacteria could grow where it is
    warm but not hot.
    

    or possibly cook before hand, cool, slice and reheat before
    serving.
    Cold roast beef is nice too though - I'd recommend it.
    
    Monica

    thanks,I had that in mind.Just wasn't sure and didn't want to poison
    all those people at my daugter's birthday...
    r/

My wife very successfully serves our leftover (planned over) roast beef
by making brown beef gravy in a good-sized, heavy sauce pan. When the
gravy is ready and bubbling hot she puts the cold sliced roast beef in
the gravy pan. A quick stir or two and the meat warms nicely without
further cooking. You must be ready to serve it immediately.

Art

    Hi all, no one has replied in awhile but I have a question about
    cooking times of roast beef.  I made my first roast beef yesterday and
    it as a bottom round rump roast, weighing 2.7 lbs.  My future mother in
    law said that it should be cooked in a 350 oven for 22 minutes per
    pound.  This should have taken about an hour to cook per this method.
    
    So, I put it on a wire rack in a roasting pan in the middle of the oven.
    At 45 minutes I checked it and the middle was still almost raw.  So I
    timed it for another half hour.  Checked it then, still too red.  Timed
    it for another 20 minutes (total time now 95 minutes), not done.  So I
    turned the oven up to 375 and left it in for another 20 minutes and took
    it out.  It had been in the oven for almost 2 hours and it was done
    enough for me although still a little on the medium-rare side.  I like
    it more pink than red.  I think if I had left it in another 20 minutes,
    it would have been perfect.  But that would have put the total cooking
    time to 2 hours, 15 minutes, which translates to 50 minutes per pound!
    
    So, why do most of the recipes (using this method rather then high-low
    temp cooking) suggest 20-30 minutes per pound with the same oven
    temperature?  Do people really eat it that rare?  Did I do something
    wrong?  It tasted GREAT by the way, and I'm not just saying that.  It
    really did taste delicious.  I was just wondering about the time thing.
    
    Thanks for any suggestions.
    
    Karen

The first thing you should do is get an oven thermometer (they aren't
expensive) and see what temperature your oven really was producing.  You
can't necessarily believe the settings on the dial.

-Hal

    Another thing that can increase the cooking time is the tempature of
    the meat when you put it in the oven. Did you have the roast at room
    temp, or just take it out of the icebox????
    
    
    Bert 
    
    

    As the previous reply says, I've found that the only way to accurately
    time my roast is to make sure it's at room temperature, so you have to
    take it out of the fridge a couple of hours before you plan to cook it,
    depending on how big it is. The few times that I have neglected to do
    this or didn't take it out soon enough, it took forever for the thing
    to cook.
    
    Cathy

    I have run into this problem when using meat that I have had frozen. 
    It appears to be totally defrosted but it is not total defrosted in the
    middle.  Definitely use a meat thermometer and if you meet is cold or
    possibly frozen in the center allow plenty of time.  If the meat gets
    done sooner than expected, just take it out of the over when it is a
    bit underdone and let it sit for a while.  It will still cook while
    sitting out and assuming it's not sitting TOO long should still be
    warm.
    
    Judie
    
    
    

    Thanks for the helpful hints!  It makes sense now, that the inside
    might be still really cold and letting it sit out for an hour or so
    before cooking is a good idea.  I did thaw it in the fridge for almost
    48 hours though so I don't think it was still frozen on the inside.
    
    ....and here I was thinking that you all ate your beef almost RAW!  ;)
    
    I'll try letting it sit out before cooking next time.
    
    Thanks!
    
    Karen