Tuesday, January 22, 2013

Easy Roast Beef

I came across this recipe in the NY Times this past weekend (under the title Louisville Slugger) and it immediately appealed to me as a great idea for leftover sandwiches during the week. In fact, that was pretty much the point of the article that came with the recipe so seemed like a good fit. The idea behind the roasting of the beef is that most of the cooking time is spent with a very hot oven turned off early in the cooking with the heat slowly dissipating over the 2+ hour cooking time. It's important that you leave the door to the oven shut the entire time as it is the constant gradually slowing temperature of the oven that cooks the meat.
As with most directions for recipes that I'd never used before, I more or less followed the directions to the letter but did use my famous Thai granite mortar and pestle for the marinade paste that was put on the beef prior to cooking.
The accompanying sauce was a tad too sweet for my taste, the next time I plan to play that down a bit.
The recipe is my take on the dish.

Top round

Preparing the roast for the oven

Cleaning the watercress



Someone looks mighty interested in the aroma coming from the oven

Pretty nice color, I'd say


Roast Beef:
3 pound bottom round roast
3 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
Red-pepper flakes to taste


1/3 cup Indian mango chutney
4 tablespoons of a good steak sauce
4 tablespoons Worcestershire sauce
4 tablespoons chili sauce
2 tablespoons ketchup
Kosher salt and freshly ground black pepper to taste
Hot sauce, to taste
4 tablespoons chopped watercress (optional)


Roast Beef:
Preheat oven to 500 degrees.
In a mortar, pound the peeled garlic cloves with the salt, black pepper, and pepper flakes. Add the olive oil and pound into a paste. Rub the paste all over and into the roast.
Put the roast into a small iron skillet (10 inch) fat side up then into the preheated oven. Allow it to cook undisturbed for about 15 minutes (5 minutes a pound) then turn off the oven keeping the oven door closed. Let the roast sit in the closed oven for 2 hours making sure to NOT OPEN it until the roast is cooked.
After two hours, remove roast from oven. The internal temperature should be about 120F.
The article noted it would be a good idea to use one of those remote meat thermometers if you can snake it out through the closed oven door to its remote indicator so as to stop the cooking when the internal temperature reaches what you're looking for. I found the time to be right for a good medium rare color though. YMMV.

In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from the heat. Allow to cool and refrigerate until ready to use.
If you are adding the watercress, just before serving stir it into the sauce.

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