Beef Eye Round - Slow Roasted

This is a very easy recipe to prepare.  It takes time, but most of the work is done by your refrigerator and the oven.

2 to 3 lbs. Eye of Round Roast

4 tsp. kosher salt, or 3 tsp. sea salt        1 Tbsp. olive oil      1 Tbsp. vegeeible oil          Ground pepper to taste

1.  Sprinkle salt on roast.  Place roast on large plate.  Cover with plastic wrap.  Refrigerate for 18 to 24 hours.

2.  Remove roast from refrigerator.  Pat dry with paper towels.  Rub down with 1 Tbsp. of olive oil and season with pepper.  Loosely wrap in plastic wrap and allow to rise to room temperature for 1 to 2 hours.

3.  Place oven rack in middle of oven.  Pre-heat oven to 225 degrees.  Set wire rack inside large baking sheet with rims and lined with foil.

4.  Heat 1 Tbsp. of vegetable in large iron skillet (about 12 inches in diameter).  Get it almost to smoking before placing roast in pan.  Brown roast on all sides (about 12 minutes all together).  Reduce heat accordingly to prevent scorching

5.  Place roast on rack in pan, fat side up.  Place pan directly in center of oven.  Leave oven at 225 degrees for 1 hour 15 minutes.  Check roast at that time with instant-read thermometor.  Roast should read 115 degrees at center of meat.

6.  Turn oven off and let roast continue to cook for another 30 minutes.  At which time, the middle of roast should read 130 degrees.  Should the middle not register 130 degrees, turn the oven back on to 225 degrees let it heat for 5 minutes.  Turn off the oven leaving the roast inside to cook until it registers 130 degrees internally.

7.  Transfer the roast to a cutting board, tent it with foil and let it rest for 30 minutes.  Slice the roast thin and serve.

Just a couple of points about this recipe.  I have done it myself and have found that the 1 hour and 15 minutes is more than sufficient to have the roast be medium rare.  Don't overcook this roast!

Also, I like my meat to be fairly hot when I serve it.  However, resting it for 30 minutes will substantially cool the meat.  A friend suggest that you try only resting it for 15 minutes.     

Daddy Jake's Bar-B-Que Brisket

4 lb. Bastrop Cattle Company brisket

¼ cup olive oil                                              2 Tbsp. paprika (or use smoked paprika)

Bar-b-q sauce

1  cup ketchup                                            ¼ cup Worcestershire Sauce

1 lemon squeezed                                      2 Tbsp. butter (Not margerine!)

Rub the brisket thoroughly with the olive oil and paprika.  Place in non-aluminum dish in refrigerator overnight to marinate.

Next day.  Prepare bar-b-q pit.  Place charcoal (or better yet, wood)  to one side of pit so that the brisket can lay on the grill at the other side (you do not want the brisket directly over the heat).  It is best to have a grill with a top that can be closed.  You want the smoke from the fire to be absorbed by the meat.  Make plenty of charcoal as this will need to last you for several hours.  Once the charcoal is red hot, brush bar-b-q sauce onto both sides of the brisket and lay brisket on other side of grill.

Keep the lid down on the gril, opening only to turn brisket every hour, brushing sauce on both sides.

Bar-b-q brisket for 3 to 4 hours.  Remove, let rest, and then slice for serving.

Elizabeth's Excellent Brisket

6 lbs. Bastrop Cattle Company brisket

3 T. thyme leaves                                             2 bay leaves, crumbled

10 cloves garlic, smashed                                3 tsp. Chili flakes

1 T plus 2 tsp. pepper                                      3 T olive oil

2 med. onions                                                  3 med. carrots

1 stalk celery                                                   ¼ cup balsamic vinegar

3 cups dark beer                                             4 cups beef stock  (check out our Basic Support Recipes section)

Place brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles and cracked black pepper onto both sides of it, coating the meat well.  Cover & refrigerate overnight.

Remove from fridge & season with salt.  Brown meat in olive oil until deep golden brown.  Transfer to roasting pan.

Cut onions into wedges & cut carrots & celery into thirds.  Return pan used to sear met to stove and brown vegetables.  Stir often & scrape up brown bits.  Add garlic & chiles from marinade and add balsamic vinegar, beef stock, and beer.  Use slotted spoon to place vegetables around brisket & pour hot liquids over meat.  Cover pan tightly & braise at 325 for 5 to 6 hours.  Remove meat & strain vegetables out.  Cook over high heat until sauce is reduced.  Rest brisket, slice & serve.  Really good with horseradish cream & lentils.

Courtesy of:  Elizabeth Windslow,

Farmhouse Delivery

Slow Cooked Chuck Roast

Roast

Quick recipes that can feed four or more for under $15.00.

1 2lb. roast ($10.00)
2 potatoes ($1.00)
1 onion (.70)
4 carrots (.50)
herbs to taste


Serve with rice and sliced tomatoes and cucumbers.