June 23, 2017

Roast beef and csa veggies (for dummies)

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Got hours to spend poring over recipes and even more time to futz around the kitchen while nanny takes care of the kids and maid does your dishes and laundry? Yeah, me neither. So when I cook at home it’s all about KISS. Google that if ya don’t know it.

Here’s what you do for a nice roast beef and veggies dish. I like to do this on weekends when there is a few hours to cook before dinner. Actually work time is minimal. You just rub, season and get it into oven. Then play with kid or spouse till dinner time.

Special note:

YOU MUST HAVE A STICK THERMOMETER TO COOK PROTEINS PROPERLY. GET ONE, HAVE ONE, YES REALLY.

  • Go to butcher a get a tied eye round. Why? Cause it’s one of the cheapest cuts with great bang for the buck. Take it home let it sit on counter to warm up.

  • Turn oven to 450F.
  • Take whatever root veggies you have sitting around from CSA, farm stand or supermarket. We had some red and white radishes, potatoes, sweet potatoes and onions.
  • Wash then cut up veggies into medium to large chunks. Put all into roasting pan. Toss with veg or olive oil (not the good stuff) and some herb, salt, pepper mix.
  • Place eye round into pan and rub with same oil and herb, salt, pepper mix. Coat it well.
  • SPECIAL INSTRUCTION: Roll eye round in sheet of foil or parchment paper or both. This will let veggies roast while protecting eye round to keep it moist and delicate.
  • Eye round runs down center of pan with veggies around it. Hopefully in one layer.
  • Put in oven on middle rack. Cook for 15 minutes then turn down heat to 350F.
  • YOU MUST HAVE A STICK THERMOMETER TO COOK PROTEINS PROPERLY. GET ONE, HAVE ONE, YES REALLY.
  • Starting at 45 minutes cooking time you will open oven door, pull rack out partway and push pointy end of stick thermometer so that the tip goes in to middle of beef. DO NOT LET IT TOUCH BOTTOM OF PAN. You are looking for 120F and no higher. This will give you amazing pink tender beef. Pause here for stupid guy comments if necessary.
  • Total cooking time depends on size of eye round. Check with butcher for weight and suggested cook time at 350F. After you do this dish once you will get the idea.
  • When thermometer hits 120F remove pan from oven. Let pan rest on counter 10 minutes or so. This will allow meat to cook a bit more and let juices settle nicely inside.
  • Unwrap foil and place beef on cutting board. Slice to your liking and place on serving platter with roast veggies all around. Serve with favorite condiments and hopefully you have some of the salt blend to offer your guests.
  • BONUS: Put pan on stove at high heat to cook of some liquid and scrape the good bits off bottom of pan. Now add water, veg or meat stock. maybe some white wine. Bring to boil and reduce a bit. Turn off heat and whisk in BUTTER till glossy and smooth and delicious. Taste as you go because you can. Serve this with meat platter.

Enjoy. Get a good bottle of red and make it a feast.