Beef Arm Roast?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it. I think roasting would maybe result in a tough roast but I'm
not sure. I would want this one done medium to medium-well. I'm thinking
braising on the stove-top but would like suggestoins. Ingredients on hand
are garlic, onion, beef consomme, a large number of seasonings.

Suggested methods, times and temps would be appreciated.

Jill

Also sometimes called a O bone 'cause of the circular bone in the center.

Just do a Pot Roast - B&B (Brown and Braise) Yummy stuff. Save the marrow
in the middle for yourself.

;-)

Dimitri

You might season the arm roast well and also make slits in it and put small
pieces of garlic in the slits, dredge with flour, brown it on the stove top.
Then put it in a roasting pan with a lid (or tight foil) add the chopped
onion (maybe a bay leaf and other herbs and celery if you have it) and some
water (it will make gravy to be later thickened with flour and cooked, etc.)
and then roast it at a low temp (300 maybe?) until it is well tender to your
taste.

This is a "down-home" way to cook it. I'm sure there are many fancier ways.

Donna in Texas

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it. I think roasting would maybe result in a tough roast but I'm
not sure. I would want this one done medium to medium-well. I'm thinking
braising on the stove-top but would like suggestoins. Ingredients on hand
are garlic, onion, beef consomme, a large number of seasonings.

Suggested methods, times and temps would be appreciated.

Jill

Donna said:

You might season the arm roast well and also make slits in it and put
small pieces of garlic in the slits, dredge with flour, brown it on
the stove top. Then put it in a roasting pan with a lid (or tight
foil) add the chopped onion (maybe a bay leaf and other herbs and
celery if you have it) and some water (it will make gravy to be later
thickened with flour and cooked, etc.) and then roast it at a low
temp (300 maybe?) until it is well tender to your taste.

This is a "down-home" way to cook it. I'm sure there are many
fancier ways.

Donna in Texas

Not looking for "fancy"; down home works for me! Besides, the weather
outside is threatening to get out of hand again so I don't plan to be
driving to the store. Thanks!

Jill

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've never prepared this particular cut of beef before. The price
was right. It's close to 3 lbs and pretty lean. I'm not sure the
best way to prepare it. I think roasting would maybe result in a
tough roast but I'm not sure. I would want this one done medium to
medium-well. I'm thinking braising on the stove-top but would like
suggestoins. Ingredients on hand are garlic, onion, beef consomme,
a large number of seasonings.

Suggested methods, times and temps would be appreciated.

Jill

One time on Usenet said:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it. I think roasting would maybe result in a tough roast but I'm
not sure. I would want this one done medium to medium-well. I'm thinking
braising on the stove-top but would like suggestoins. Ingredients on hand
are garlic, onion, beef consomme, a large number of seasonings.

Suggested methods, times and temps would be appreciated.

I'd roll it in seasoned flour, brown it, then pot roast it, something
like 2-3 hours I'd think. Got any potatoes or carrots to go with it?
Funny, that's what we're having for dinner on Sunday (although I'm
using a nice chuck roast)...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Fri, 7 Jan 2005 10:56:02 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Donna wrote:

Quoted message said:

Quoted message said:

This is a "down-home" way to cook it. I'm sure there are many
fancier ways.

Donna in Texas

Not looking for "fancy"; down home works for me! Besides, the weather
outside is threatening to get out of hand again so I don't plan to be
driving to the store. Thanks!

If you have onions and garlic, and s&p, you can do the pot roast
recipe I use, from the Cafe Beaujolais cookbook. Ask Damsel about
it...it is a true winner, and very, very easy!

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Cafe Beajolais Cookbook, by Margaret Fox

2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch
oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Quoted message said:

"jmcquown" writes:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it. I think roasting would maybe result in a tough roast but I'm
not sure. I would want this one done medium to medium-well. I'm thinking
braising on the stove-top but would like suggestoins.

Braising is essentially pot roast, not going to result in "medium to
medium-well", you're going to get, um pot roast. "Arm" is chuck, won't work
for dry oven roast unless you have T. Rex jaws, but makes a nice pot roast.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Quoted message said:

"jmcquown" writes:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it. I think roasting would maybe result in a tough roast but I'm
not sure. I would want this one done medium to medium-well. I'm thinking
braising on the stove-top but would like suggestoins.

Braising is essentially pot roast, not going to result in "medium to
medium-well", you're going to get, um pot roast. "Arm" is chuck, won't work
for dry oven roast unless you have T. Rex jaws, but makes a nice pot roast.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article <[email hidden]>, "jmcquown"

Quoted message said:

I've never prepared this particular cut of beef before. The price was
right. It's close to 3 lbs and pretty lean. I'm not sure the best way to
prepare it.

Pot roast. It was my MIL's favorite cut for pot roast. I wouldn't try
to prepare it any other way. Braised, covered. 325.
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

On Fri, 7 Jan 2005 10:39:47 -0600, "jmcquown" <[email hidden]>

Quoted message said:

I've never prepared this particular cut of beef before.

<snip>

One thing I've noticed as I've traveled around the U.S. is that
different parts of the country call different cuts of beef (in
particular) different things. Here in SoCal, for instance, what they
call a "Spencer roast" I called a "Ribeye roast" back in the midwest.
What does this cut look like?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

On Fri, 7 Jan 2005 10:39:47 -0600, "jmcquown" <[email hidden]>

Quoted message said:

I've never prepared this particular cut of beef before.

<snip>

One thing I've noticed as I've traveled around the U.S. is that
different parts of the country call different cuts of beef (in
particular) different things. Here in SoCal, for instance, what they
call a "Spencer roast" I called a "Ribeye roast" back in the midwest.
What does this cut look like?

Terry "Squeaks" Pulliam Burd

Indeed, they do. I'm starting to see top round labelled (parenthetically)
as London Broil where I never saw that before. This looks like a leaner
version of chuck roast.

Jill