In article >,
"SteveB" > wrote:
> I had a open face roast beef sandwich today at one of my client's
> restaurant. It was so tender. I do not have as good luck with my roasts.
> Many of mine have come out tough, except a rib eye roast that was melt in
> your mouth tender. I notice that a lot of the roasts have very little
> marbling, versus that rib eye roast. What kind of cut of beef makes a good
> roast, and how is the best way to cook it? How long? Temp? Covered or
> uncovered? In standing water? Any marinating to tenderize? I have meat
> thermometer, and one that is on tines to check for temperature.
>
> Help appreciated.
>
> Steve
http://www.beefitswhatsfordinner.com/
Check the Types of Cuts link on the left.
The big lean roasts (rump comes to mind) are best cooked on the rare
side and sliced thin. They have recipes on the site ‹
http://www.beefitswhatsfordinner.com...e.aspx?id=1451 is an herbed
rump roast ‹ roasted in an open pan. Overcook them and they're tough,
though I think some use them for pot roasts (covered, liquid added).
All that marbling is what makes the meat juicy and moist and wonderful.
Those cuts are prohibitively expensive for my plebeian tastes except for
special occasions. (Rib roasts, boneless or bone in, are what come to
mind.)
The website is one of several sponsored by the National Cattlemen's Beef
Association. Some interesting reading. Good luck.
What kind of cut makes a good roast depends on your preferences. I like
chuck for pot roasts with lots and lots of carrots in the pan (onion,
celery, potatoes, too). Makes for good gravy for two-days-later's roast
beast hash. My husband also likes a roast beast sandwich spread made
with chopped beef, onion, celery. Moistened and bound with mayo. I'll
also use leftover pot roast for open-face sandwiches with gravy atop or
simply chunks of it reheated and served with mashed potatoes and gravy.
Husband likes to heat leftover pot roast in barbecue sauce.
Lots of options.
When we dine out I usually order prime rib so I can have leftover for
breakfast -- steak and eggs, hash brown potatoes. Oh, yeah!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."