Hi all...

MisNomer said:

I am trying out a recipe for roast beef that will be cooked
slowly. It is soaking in a brine recipe right now as we
speak. while writing this I am

Generally beef doesn't brine as well as, say, pork or
chicken, though it marinates nicely. What sort of brining
solution did you use?

Quoted message said:

thinking i should throw in some garlic.

Garlic is nearly always a good idea. 🙂

Quoted message said:

It is a smallish roast, 3.5 pounds, so when i put it in
the oven - what temp should it be set for.. 225 F? (no
smoker here) and how long should I expect it to cook? Any
ideas on rubs? Most recipes are for much bigger roasts (6
to 8 lbs) and like 10 hours or so...

What cut of beef is it? There are a lot of different types
of roasts.

--
Siobhan Perricone One trend that bothers me is the
glorification of stupidity, that the media is reassuring
people it's all right not to know anything.... That to me is
far more dangerous than a little pornography on the
Internet. - Carl Sagan

Quoted message said:

I am trying out a recipe for roast beef that will be cooked
slowly. It is soaking in a brine recipe right now as we
speak. while writing this I am thinking i should throw in
some garlic.

It is

Sounds Great, cant go wrong.Thro in some garlic cook slow
and steady it ,my mouth is watering.
pbase.comandrcomOpen ↗

"Siobhan Perricone" <[email hidden]> wrote in message
"]news:[email hidden]...
: On Thu, 11 Mar 2004 00:54:32 GMT, MisNomer
: <[email hidden]>
wrote:
:
: >I am trying out a recipe for roast beef that will
: >be cooked
slowly. It is
: >soaking in a brine recipe right now as we speak. while
writing this I am
:
: Generally beef doesn't brine as well as, say, pork or
: chicken,
though it
: marinates nicely. What sort of brining solution did
: you use?
:
: >thinking i should throw in some garlic.
:
: Garlic is nearly always a good idea. 🙂
:
: > It is a smallish roast, 3.5 pounds, so when i put it
: > in the
oven - what temp
: >should it be set for.. 225 F? (no smoker here) and
: >how long
should I expect it
: >to cook? Any ideas on rubs? Most recipes are for
: >much bigger
roasts (6 to 8
: >lbs) and like 10 hours or so...
:
: What cut of beef is it? There are a lot of different
: types of
roasts.
:
: --
: Siobhan Perricone
:---------

Well... if there were some pickling spices in there... it
could be a corned beef. That's *basically* how I do mine.
Salt, sugar, pickling spices and garlic. A few other things
here or there. Speaking of which, I will be corning some
beef next week. We're having a belated St. Patty's Day
dinner on the 20th.
--
Cyndi <Remove a "b" to reply

So I threw in some garlic.... its still brining....

It's a rump roast. Anytime I have made a roast its always
dry and always terrible - no matter what i do or what cut.
Although I haven't made a rib roast
- (better as steaks.) So this is either the last roast I
make or the beginning of a entire new way of roasting, and
may get / make a smoker.

any info would be most appreciated.

take care Liz

Hey! Look what Siobhan Perricone
<[email hidden]> wrote :

Quoted message said:

On Thu, 11 Mar 2004 00:54:32 GMT, MisNomer
<[email hidden]> wrote:

Quoted message said:

Garlic is nearly always a good idea. 🙂

Quoted message said:

What cut of beef is it? There are a lot of different types
of roasts.

that sounds like the brine except for the pickling spices...
lol... had I known...

take care Liz

Hey! Look what "Rick & Cyndi"
<[email hidden]> wrote :

Quoted message said:

Well... if there were some pickling spices in there... it
could be a corned beef. That's *basically* how I do mine.
Salt, sugar, pickling spices and garlic. A few other things
here or there. Speaking of which, I will be corning some
beef next week. We're having a belated St. Patty's Day
dinner on the 20th.

Rick & Cyndi said:

"Siobhan Perricone" <[email hidden]> wrote in
message "]news:[email hidden]...
: On Thu, 11 Mar 2004 00:54:32 GMT, MisNomer
: <[email hidden]>
wrote:
:
: Generally beef doesn't brine as well as, say, pork or
: chicken,
though it

Quoted message said:

Well... if there were some pickling spices in there... it
could be a corned beef.

That's why I said "generally beef doesn't brine as well"
instead of "you can't ever brine beef". Though even corned
beef isn't "brining" the way you do it with pork and
chicken, and you don't get the same sort of result from
it.

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney

MisNomer said:

So I threw in some garlic.... its still brining....

It's a rump roast. Anytime I have made a roast its always
dry and always terrible - no matter what i do or what cut.
Although I haven't made a rib roast
- (better as steaks.) So this is either the last roast I
make or the beginning of a entire new way of roasting,
and may get / make a smoker.

any info would be most appreciated.

I've always found a rump roast is better braised and cooked
slowly. Also, a rib roast is a wonderful roast. Nice as
steaks, too, but don't discount it as a roast. It's
wonderful slow cooked in the oven.

How you prepare a cut of meat is really important. Not
everything called "roast" is suitable for actually roasting
(cooking in the oven with dry heat). Very few cheap beef
roasts can handle being dry cooked in the oven without
coming out tough and dry.

One technique I like with tough cuts of meat is this: Make a
foil pouch from heavy duty aluminum foil (I let it sit on a
baking sheet for support). Apply a flavourful dry rub to the
whole surface of the meat (I used this with flank steak
recently, and it was wonderful). Keep in the refridgerator
for several hours (the longer the better, overnight is OK).
Preheat the oven to 250 and open the foil pouch back up a
little so you can pour in braising liquids (what you use for
a braising liquid can vary, but for my flank steak I used a
couple tablespoons of white wine vinegar, a cup of apple
juice, a couple tablespoons of worcestershire sauce, and a
lot of chopped garlic). Tilt the pan so the liquid gets
distributed around the meat and seal up the pouch. Put the
pan in the oven and let it cook for at least 2.5 hours. My
flank steak took more like 3.5 hours because it was big and
thick. My baby back ribs take about 2.5 hours. A really
thick roast would take longer. Don't open the oven while
it's cooking.

When it's done the meat should be falling apart tender.

I learned this technique from Alton Brown. You can always
check out the FoodTV web site for information on stuff
like this.

--
Siobhan Perricone "Ok, I know a whole generation has been
raised on a notion of multiculturalism. That all
civilisations are just different. No, not always. Sometimes
things are better. Rule of law is better than autocracy and
theocracy. Equality of the

speech - Better. Free elections - Better. Free appliances
with large purchases - Better. Don't get so tolerant that
you tolerate intolerance." - Bill Maher

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

Quoted message said:

So I threw in some garlic.... its still brining....

It's a rump roast. Anytime I have made a roast its always
dry and always terrible - no matter what i do or what cut.
Although I haven't made a rib

roast

Quoted message said:

- (better as steaks.) So this is either the last roast I
make or the

beginning

Quoted message said:

of a entire new way of roasting, and may get / make
a smoker.

any info would be most appreciated.

take care Liz

Well if you are so stupid that you would brine a rump roast,
and can't even figure out a simple thing like roasting a
three pound piece of meat without it coming out like shoe
leather, I hardly think you are ready to advance to smoking.
Maybe you should go back to microwaving hot dogs.

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

Quoted message said:

So I threw in some garlic.... its still brining....

It's a rump roast. Anytime I have made a roast its always
dry and always terrible - no matter what i do or what cut.
Although I haven't made a rib

roast

Quoted message said:

- (better as steaks.) So this is either the last roast I
make or the

beginning

Quoted message said:

of a entire new way of roasting, and may get / make
a smoker.

any info would be most appreciated.

take care Liz

Well if you are so stupid that you would brine a rump roast,
and can't even figure out a simple thing like roasting a
three pound piece of meat without it coming out like shoe
leather, I hardly think you are ready to advance to smoking.
Maybe you should go back to microwaving hot dogs.

Well thanks for the info, The roast turned out lovely, not
tough and not stringy or dry. I didn't use the foil but did
rub in some hys steak spice and threw it in a roasting pan
with just a touch of water in the bottom. At about 4 hours I
checked the temp and added some bbq sauce - put the temp up
to 275. The gravy was excellent, with the roast sliced nice
and thin on soft buns with a lettuce and tomatoe salad ,
pickles on the side.

All in all a good experiment - I think slow roasting is the
way to go, and next time will marinate the meat instead of
brining, at least for beef.

take care Liz

Hey! Look what Siobhan Perricone
<[email hidden]> wrote :

Quoted message said:

One technique I like with tough cuts of meat is this: Make
a foil pouch from heavy duty aluminum foil (I let it sit on
a baking sheet for support). Apply a flavourful dry rub to
the whole surface of the meat (I used this with flank steak
recently, and it was wonderful). Keep in the refridgerator
for several hours (the longer the better, overnight is OK).
Preheat the oven to 250 and open the foil pouch back up a
little so you can pour in braising liquids (what you use
for a braising liquid can vary, but for my flank steak I
used a couple tablespoons of white wine vinegar, a cup of
apple juice, a couple tablespoons of worcestershire sauce,
and a lot of chopped garlic). Tilt the pan so the liquid
gets distributed around the meat and seal up the pouch. Put
the pan in the oven and let it cook for at least 2.5 hours.
My flank steak took more like 3.5 hours because it was big
and thick. My baby back ribs take about 2.5 hours. A really
thick roast would take longer. Don't open the oven while
it's cooking.

When it's done the meat should be falling apart tender.

I learned this technique from Alton Brown. You can always
check out the FoodTV web site for information on stuff
like this.

Well thanks for the info, The roast turned out lovely, not
tough and not stringy or dry. I didn't use the foil but did
rub in some hys steak spice and threw it in a roasting pan
with just a touch of water in the bottom. At about 4 hours I
checked the temp and added some bbq sauce - put the temp up
to 275. The gravy was excellent, with the roast sliced nice
and thin on soft buns with a lettuce and tomatoe salad ,
pickles on the side.

All in all a good experiment - I think slow roasting is the
way to go, and next time will marinate the meat instead of
brining, at least for beef.

take care Liz

Hey! Look what Siobhan Perricone
<[email hidden]> wrote :

Quoted message said:

One technique I like with tough cuts of meat is this: Make
a foil pouch from heavy duty aluminum foil (I let it sit on
a baking sheet for support). Apply a flavourful dry rub to
the whole surface of the meat (I used this with flank steak
recently, and it was wonderful). Keep in the refridgerator
for several hours (the longer the better, overnight is OK).
Preheat the oven to 250 and open the foil pouch back up a
little so you can pour in braising liquids (what you use
for a braising liquid can vary, but for my flank steak I
used a couple tablespoons of white wine vinegar, a cup of
apple juice, a couple tablespoons of worcestershire sauce,
and a lot of chopped garlic). Tilt the pan so the liquid
gets distributed around the meat and seal up the pouch. Put
the pan in the oven and let it cook for at least 2.5 hours.
My flank steak took more like 3.5 hours because it was big
and thick. My baby back ribs take about 2.5 hours. A really
thick roast would take longer. Don't open the oven while
it's cooking.

When it's done the meat should be falling apart tender.

I learned this technique from Alton Brown. You can always
check out the FoodTV web site for information on stuff
like this.

MisNomer said:

Well thanks for the info, The roast turned out lovely, not
tough and not stringy or dry. I didn't use the foil but did
rub in some hys steak spice and threw it in a roasting pan
with just a touch of water in the bottom. At about 4 hours
I checked the temp and added some bbq sauce - put the temp
up to 275. The gravy was excellent, with the roast sliced
nice and thin on soft buns with a lettuce and tomatoe salad
, pickles on the side.

All in all a good experiment - I think slow roasting is the
way to go, and next time will marinate the meat instead of
brining, at least for beef.

Well, hey, if it works keep the process. 🙂 Glad it turned
out good for you!

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney

MisNomer said:

Well thanks for the info, The roast turned out lovely, not
tough and not stringy or dry. I didn't use the foil but did
rub in some hys steak spice and threw it in a roasting pan
with just a touch of water in the bottom. At about 4 hours
I checked the temp and added some bbq sauce - put the temp
up to 275. The gravy was excellent, with the roast sliced
nice and thin on soft buns with a lettuce and tomatoe salad
, pickles on the side.

All in all a good experiment - I think slow roasting is the
way to go, and next time will marinate the meat instead of
brining, at least for beef.

Well, hey, if it works keep the process. 🙂 Glad it turned
out good for you!

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney