I think I am about the only person on planet Earth who doesn't care a hoot
about pot roast. Given that, I decided to try once more. I got a boneless chuck
roast and put about a cup or maybe two of water in the crock with a tsp or so
of beef base, some bouquet garni and some rosemary. Browned the roast in a cast
iron skillet and then put it in the crock on low. It is suprisingly good and
something I think I can live with. No gravy other than the au jus that was in
the crock when it was done.

Cheers!

"Mama2EandJ" > wrote in message
...
> I think I am about the only person on planet Earth who doesn't care a hoot
> about pot roast. Given that, I decided to try once more. I got a boneless
chuck
> roast and put about a cup or maybe two of water in the crock with a tsp or
so
> of beef base, some bouquet garni and some rosemary. Browned the roast in a
cast
> iron skillet and then put it in the crock on low. It is suprisingly good
and
> something I think I can live with. No gravy other than the au jus that was
in
> the crock when it was done.
>
> Cheers!
>
>

Nope, I can't stand pot roast either and I finally figured out why. To me,
when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
roast is not rare.

kili

>"Mama2EandJ" > wrote in message
...
>> I think I am about the only person on planet Earth who doesn't care a hoot
>> about pot roast. Given that, I decided to try once more. I got a boneless
>chuck
>> roast and put about a cup or maybe two of water in the crock with a tsp or
>so
>> of beef base, some bouquet garni and some rosemary. Browned the roast in a
>cast
>> iron skillet and then put it in the crock on low. It is suprisingly good
>and
>> something I think I can live with. No gravy other than the au jus that was
>in
>> the crock when it was done.
>>
>> Cheers!
>>
>>
>
>Nope, I can't stand pot roast either and I finally figured out why. To me,
>when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
>roast is not rare.
>
>kili
That is not it for me. I like well done beef or other meats/poultry when that
is how the dish is supposed to be...like stew, etc. For me it is the seasonings
and I don't care of veggies cooked to death in pot roast or stew. Maybe it is
the carrots, not sure. Anyway the simple pot roast of last night was good
enough to repeat which is nice.

ojunk (Mama2EandJ) wrote in
:

>>"Mama2EandJ" > wrote in message
...
>>> I think I am about the only person on planet Earth who doesn't care
>>> a hoot about pot roast. Given that, I decided to try once more. I
>>> got a boneless
>>chuck
>>> roast and put about a cup or maybe two of water in the crock with a
>>> tsp or
>>so
>>> of beef base, some bouquet garni and some rosemary. Browned the
>>> roast in a
>>cast
>>> iron skillet and then put it in the crock on low. It is suprisingly
>>> good
>>and
>>> something I think I can live with. No gravy other than the au jus
>>> that was
>>in
>>> the crock when it was done.
>>>
>>> Cheers!
>>>
>>>
>>
>>Nope, I can't stand pot roast either and I finally figured out why.
>>To me, when beef is fully cooked, it tastes dead. Dead. I like beef
>>rare. Pot roast is not rare.
>>
>>kili
> That is not it for me. I like well done beef or other meats/poultry
> when that is how the dish is supposed to be...like stew, etc. For me
> it is the seasonings and I don't care of veggies cooked to death in
> pot roast or stew. Maybe it is the carrots, not sure. Anyway the
> simple pot roast of last night was good enough to repeat which is
> nice.
>
>
>
>

Have you considered blenderizing the Veggies into the gravy/sauce? I don't
mean the potatoes...but the carrots and onion.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

ojunk (Mama2EandJ) wrote in
:

>>"Mama2EandJ" > wrote in message
...
>>> I think I am about the only person on planet Earth who doesn't care
>>> a hoot about pot roast. Given that, I decided to try once more. I
>>> got a boneless
>>chuck
>>> roast and put about a cup or maybe two of water in the crock with a
>>> tsp or
>>so
>>> of beef base, some bouquet garni and some rosemary. Browned the
>>> roast in a
>>cast
>>> iron skillet and then put it in the crock on low. It is suprisingly
>>> good
>>and
>>> something I think I can live with. No gravy other than the au jus
>>> that was
>>in
>>> the crock when it was done.
>>>
>>> Cheers!
>>>
>>>
>>
>>Nope, I can't stand pot roast either and I finally figured out why.
>>To me, when beef is fully cooked, it tastes dead. Dead. I like beef
>>rare. Pot roast is not rare.
>>
>>kili
> That is not it for me. I like well done beef or other meats/poultry
> when that is how the dish is supposed to be...like stew, etc. For me
> it is the seasonings and I don't care of veggies cooked to death in
> pot roast or stew. Maybe it is the carrots, not sure. Anyway the
> simple pot roast of last night was good enough to repeat which is
> nice.
>
>
>
>

Have you considered blenderizing the Veggies into the gravy/sauce? I don't
mean the potatoes...but the carrots and onion.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

>Have you considered blenderizing the Veggies into the gravy/sauce? I don't
>mean the potatoes...but the carrots and onion.

No, because the flavor would still be there. It sounds like I am not a veggie
lover..I love veggies just not in pot roast and stew. And I like it better
with a side of rice than with potatoes. Not a request for ideas here, just an
observation.

"kilikini" > wrote in message
...
>
> "Mama2EandJ" > wrote in message
> ...
> > I think I am about the only person on planet Earth who doesn't care a
hoot
> > about pot roast. Given that, I decided to try once more. I got a
boneless
> chuck
> > roast and put about a cup or maybe two of water in the crock with a tsp
or
> so
> > of beef base, some bouquet garni and some rosemary. Browned the roast in
a
> cast
> > iron skillet and then put it in the crock on low. It is suprisingly good
> and
> > something I think I can live with. No gravy other than the au jus that
was
> in
> > the crock when it was done.
> >
> > Cheers!
> >
> >
>
> Nope, I can't stand pot roast either and I finally figured out why. To
me,
> when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> roast is not rare.
>
> kili
>
>

Would you think a pork roast cooked the same way as dead?

"kilikini" > wrote in message
...
>
> "Mama2EandJ" > wrote in message
> ...
> > I think I am about the only person on planet Earth who doesn't care a
hoot
> > about pot roast. Given that, I decided to try once more. I got a
boneless
> chuck
> > roast and put about a cup or maybe two of water in the crock with a tsp
or
> so
> > of beef base, some bouquet garni and some rosemary. Browned the roast in
a
> cast
> > iron skillet and then put it in the crock on low. It is suprisingly good
> and
> > something I think I can live with. No gravy other than the au jus that
was
> in
> > the crock when it was done.
> >
> > Cheers!
> >
> >
>
> Nope, I can't stand pot roast either and I finally figured out why. To
me,
> when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> roast is not rare.
>
> kili
>
>

Would you think a pork roast cooked the same way as dead?

On Wed, 11 Aug 2004 04:43:13 GMT, "kilikini"
> wrote:


>
> Nope, I can't stand pot roast either and I finally figured out why.

Well, the grass is always greener as they say... when I was
a kid all my beef was rare. Rare steak, rare roasts...
nothing was cooked well done except hamburgers and my mother
NEVER made pot roast. Because it was a rarity for me, I
practically turned backflips if I was invited to a friends
house for dinner on pot roast day.... and I still like it!



sf
Practice safe eating - always use condiments

On Wed, 11 Aug 2004 04:43:13 GMT, "kilikini"
> wrote:


>
> Nope, I can't stand pot roast either and I finally figured out why.

Well, the grass is always greener as they say... when I was
a kid all my beef was rare. Rare steak, rare roasts...
nothing was cooked well done except hamburgers and my mother
NEVER made pot roast. Because it was a rarity for me, I
practically turned backflips if I was invited to a friends
house for dinner on pot roast day.... and I still like it!



sf
Practice safe eating - always use condiments

sf wrote:
> On Wed, 11 Aug 2004 04:43:13 GMT, "kilikini"
> > wrote:
>
>
>
>>
>> Nope, I can't stand pot roast either and I finally figured out why.
>
>
> Well, the grass is always greener as they say... when I was
> a kid all my beef was rare. Rare steak, rare roasts...
> nothing was cooked well done except hamburgers and my mother
> NEVER made pot roast. Because it was a rarity for me, I
> practically turned backflips if I was invited to a friends
> house for dinner on pot roast day.... and I still like it!
>
>
>
> sf
> Practice safe eating - always use condiments

Pot roast is a great fall/winter time meal. It's one of my favorites.
But I need the carrots, potatoes, and onions too. I've been known to
throw green beans and/or mushrooms in too. I don't use a crock pot,
probably because I don't own one. Good old oven does the job fine though.

--
Steve

I saw a woman wearing a sweat shirt with 'Guess' on it. So I said,
"Implants?"

>Steve Calvin
>
>Pot roast is a great fall/winter time meal. It's one of my favorites.
>But I need the carrots, potatoes, and onions too. I've been known to
>throw green beans and/or mushrooms in too. I don't use a crock pot,
>probably because I don't own one. Good old oven does the job fine though.

If I had to choose one dish to subsist on for the rest of my live it would be a
pot roast. I do pot roast on top of the stove, makes it much easier to add
ingredeints in order of cooking times, and to taste and reseason. Pot roast
tastes best the next day, and I almost always have mine the nest day, usually
I'm stuffed from tasting.

I really have no particular pot roast recipe, could contain most anything...
last one, about a month ago, was a pork shoulder with 2" sections of corn on
the cob, tomatoes, whole onions, lotsa garlic, ancho peppers, etc. My usual
pot roast pot is heavy stainless steel, 12 quarts... I know when I'm finished
adding stuff because pot's full.


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

>Steve Calvin
>
>Pot roast is a great fall/winter time meal. It's one of my favorites.
>But I need the carrots, potatoes, and onions too. I've been known to
>throw green beans and/or mushrooms in too. I don't use a crock pot,
>probably because I don't own one. Good old oven does the job fine though.

If I had to choose one dish to subsist on for the rest of my live it would be a
pot roast. I do pot roast on top of the stove, makes it much easier to add
ingredeints in order of cooking times, and to taste and reseason. Pot roast
tastes best the next day, and I almost always have mine the nest day, usually
I'm stuffed from tasting.

I really have no particular pot roast recipe, could contain most anything...
last one, about a month ago, was a pork shoulder with 2" sections of corn on
the cob, tomatoes, whole onions, lotsa garlic, ancho peppers, etc. My usual
pot roast pot is heavy stainless steel, 12 quarts... I know when I'm finished
adding stuff because pot's full.


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

PENMART01 wrote:

>
> If I had to choose one dish to subsist on for the rest of my live it would be a
> pot roast. I do pot roast on top of the stove, makes it much easier to add
> ingredeints in order of cooking times, and to taste and reseason. Pot roast
> tastes best the next day, and I almost always have mine the nest day, usually
> I'm stuffed from tasting.
>
> I really have no particular pot roast recipe, could contain most anything...
> last one, about a month ago, was a pork shoulder with 2" sections of corn on
> the cob, tomatoes, whole onions, lotsa garlic, ancho peppers, etc. My usual
> pot roast pot is heavy stainless steel, 12 quarts... I know when I'm finished
> adding stuff because pot's full.

I've got to agree on it tasting better the day after. It's like
lasagna. For some reason it really needs to "sit".

Quite frequently I'm not hungry when dinner time comes when I'm
cooking something from tasting. When we first met, my better half
thought that I ate like a bird until she realized that I'd usually
eaten a full dinner while making it. ;-)

--
Steve

I saw a woman wearing a sweat shirt with 'Guess' on it. So I said,
"Implants?"

Mama2EandJ wrote:

> I think I am about the only person on planet Earth who doesn't care a hoot
> about pot roast. Given that, I decided to try once more. I got a boneless chuck
> roast and put about a cup or maybe two of water in the crock with a tsp or so
> of beef base, some bouquet garni and some rosemary. Browned the roast in a cast
> iron skillet and then put it in the crock on low. It is suprisingly good and
> something I think I can live with. No gravy other than the au jus that was in
> the crock when it was done.

Instead of chuck, try making it with brisket. I think you'll like it.

Mama2EandJ wrote:

> I think I am about the only person on planet Earth who doesn't care a hoot
> about pot roast. Given that, I decided to try once more. I got a boneless chuck
> roast and put about a cup or maybe two of water in the crock with a tsp or so
> of beef base, some bouquet garni and some rosemary. Browned the roast in a cast
> iron skillet and then put it in the crock on low. It is suprisingly good and
> something I think I can live with. No gravy other than the au jus that was in
> the crock when it was done.

Instead of chuck, try making it with brisket. I think you'll like it.

>Mama2EandJ wrote:
>
>> I think I am about the only person on planet Earth who doesn't care a hoot
>> about pot roast. Given that, I decided to try once more. I got a boneless
>chuck
>> roast and put about a cup or maybe two of water in the crock with a tsp or
>so
>> of beef base, some bouquet garni and some rosemary. Browned the roast in a
>cast
>> iron skillet and then put it in the crock on low. It is suprisingly good
>and
>> something I think I can live with. No gravy other than the au jus that was
>in
>> the crock when it was done.
>
>Instead of chuck, try making it with brisket. I think you'll like it.
>

May give that a try but forget the veggies. I do like roasted root veggies with
it but done in the oven by themselves so they can't "taint" the meat with their
flavor! LOL!

>Mama2EandJ wrote:
>
>> I think I am about the only person on planet Earth who doesn't care a hoot
>> about pot roast. Given that, I decided to try once more. I got a boneless
>chuck
>> roast and put about a cup or maybe two of water in the crock with a tsp or
>so
>> of beef base, some bouquet garni and some rosemary. Browned the roast in a
>cast
>> iron skillet and then put it in the crock on low. It is suprisingly good
>and
>> something I think I can live with. No gravy other than the au jus that was
>in
>> the crock when it was done.
>
>Instead of chuck, try making it with brisket. I think you'll like it.
>

May give that a try but forget the veggies. I do like roasted root veggies with
it but done in the oven by themselves so they can't "taint" the meat with their
flavor! LOL!

Mama2EandJ wrote:

> >Mama2EandJ wrote:
> >
> >> I think I am about the only person on planet Earth who doesn't care a hoot
> >> about pot roast. Given that, I decided to try once more. I got a boneless
> >chuck
> >> roast and put about a cup or maybe two of water in the crock with a tsp or
> >so
> >> of beef base, some bouquet garni and some rosemary. Browned the roast in a
> >cast
> >> iron skillet and then put it in the crock on low. It is suprisingly good
> >and
> >> something I think I can live with. No gravy other than the au jus that was
> >in
> >> the crock when it was done.
> >
> >Instead of chuck, try making it with brisket. I think you'll like it.
> >
>
> May give that a try but forget the veggies. I do like roasted root veggies with
> it but done in the oven by themselves so they can't "taint" the meat with their
> flavor! LOL!

The only added ingredients I use are salt, pepper, paprika,
and a large onion quartered.

Mama2EandJ wrote:
>
> I think I am about the only person on planet Earth who doesn't care a hoot
> about pot roast. Given that, I decided to try once more. I got a boneless chuck
> roast and put about a cup or maybe two of water in the crock with a tsp or so
> of beef base, some bouquet garni and some rosemary. Browned the roast in a cast
> iron skillet and then put it in the crock on low. It is suprisingly good and
> something I think I can live with. No gravy other than the au jus that was in
> the crock when it was done.

Do you dislike onions? They add a lot to pot roast.

nancy

Mama2EandJ wrote:
>
> I think I am about the only person on planet Earth who doesn't care a hoot
> about pot roast. Given that, I decided to try once more. I got a boneless chuck
> roast and put about a cup or maybe two of water in the crock with a tsp or so
> of beef base, some bouquet garni and some rosemary. Browned the roast in a cast
> iron skillet and then put it in the crock on low. It is suprisingly good and
> something I think I can live with. No gravy other than the au jus that was in
> the crock when it was done.

Do you dislike onions? They add a lot to pot roast.

nancy

"kilikini" > wrote in message news:<BthSc.1403
> Nope, I can't stand pot roast either and I finally figured out why. To me,
> when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> roast is not rare.
>
> kili


Try this rare pot roast recipe then.

Preparation:
1.5kg eye fillet (or tenderloin) of beef.
Marinate for a few hours in garlic, lemon juice, grated zest and peel
of a lemon, 10-15 crushed juniper berries, pepper, parsley and 1
generous glass of white wine.

Roasting:
On top of the stove, in Le Creuset or similar heavy based casserole,
brown the fillet on all sides in hot butter/olive oil combination, for
2-3 minutes.
Turn heat down to medium.
Add one third of marinade, cover, leave for five minutes.
Turn meat, add another third of marinade, cover for five minutes.
Repeat with last of marinade.
Remove meat from pot, transfer to carving plate, cover with foil and
allow to rest for 10-15 minutes.

Sauce:
Add 1-2 anchovies to casserole, and a final splash of wine, stir in
until anchovies break down.
Remove from heat.
Carve meat - it should still be rare after just 17-18 minutes total
cooking time.
Add meat juices to casserole and reheat quickly.
Strain sauce through colander or sieve to remove the lumps of lemon
and pour over sliced meat or serve separately.

Result:
The juniper berries impart a robust gamey flavour to the meat. The
anchovies help thicken the sauce and mean you don't need any salt.

James

Steve Calvin > wrote in message news:<PnASc.98332
>
> I've got to agree on it tasting better the day after. It's like
> lasagna. For some reason it really needs to "sit".
>
You know, I think lasagna dries out on reheating. Curries and stews,
on the other hand, are much better second time around.

Steve Calvin > wrote in message news:<PnASc.98332
>
> I've got to agree on it tasting better the day after. It's like
> lasagna. For some reason it really needs to "sit".
>
You know, I think lasagna dries out on reheating. Curries and stews,
on the other hand, are much better second time around.

Steve Calvin > wrote in message news:<PnASc.98332
>
> I've got to agree on it tasting better the day after. It's like
> lasagna. For some reason it really needs to "sit".
>
You know, I think lasagna dries out on reheating. Curries and stews,
on the other hand, are much better second time around.

"James Shugg" > wrote in message
om...
> "kilikini" > wrote in message news:<BthSc.1403
> > Nope, I can't stand pot roast either and I finally figured out why. To
me,
> > when beef is fully cooked, it tastes dead. Dead. I like beef rare.
Pot
> > roast is not rare.
> >
> > kili
>
>
> Try this rare pot roast recipe then.
>
> Preparation:
> 1.5kg eye fillet (or tenderloin) of beef.
> Marinate for a few hours in garlic, lemon juice, grated zest and peel
> of a lemon, 10-15 crushed juniper berries, pepper, parsley and 1
> generous glass of white wine.
>
> Roasting:
> On top of the stove, in Le Creuset or similar heavy based casserole,
> brown the fillet on all sides in hot butter/olive oil combination, for
> 2-3 minutes.
> Turn heat down to medium.
> Add one third of marinade, cover, leave for five minutes.
> Turn meat, add another third of marinade, cover for five minutes.
> Repeat with last of marinade.
> Remove meat from pot, transfer to carving plate, cover with foil and
> allow to rest for 10-15 minutes.
>
> Sauce:
> Add 1-2 anchovies to casserole, and a final splash of wine, stir in
> until anchovies break down.
> Remove from heat.
> Carve meat - it should still be rare after just 17-18 minutes total
> cooking time.
> Add meat juices to casserole and reheat quickly.
> Strain sauce through colander or sieve to remove the lumps of lemon
> and pour over sliced meat or serve separately.
>
> Result:
> The juniper berries impart a robust gamey flavour to the meat. The
> anchovies help thicken the sauce and mean you don't need any salt.
>
> James

That's an interesting recipe, James, thanks. Saved for a potential use.

kili

(James Shugg) wrote in
om:

> Steve Calvin > wrote in message news:<PnASc.98332
>>
>> I've got to agree on it tasting better the day after. It's like
>> lasagna. For some reason it really needs to "sit".
>>
> You know, I think lasagna dries out on reheating. Curries and stews,
> on the other hand, are much better second time around.

We *always* give the lasgna a first bake, then refrigerate overnight before
re-baking and serving. It doesn't dry out, it "sets up", and there is
always more sauce for plating it if anyone thinks it's dry. It's not.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(James Shugg) wrote in
om:

> Steve Calvin > wrote in message news:<PnASc.98332
>>
>> I've got to agree on it tasting better the day after. It's like
>> lasagna. For some reason it really needs to "sit".
>>
> You know, I think lasagna dries out on reheating. Curries and stews,
> on the other hand, are much better second time around.

We *always* give the lasgna a first bake, then refrigerate overnight before
re-baking and serving. It doesn't dry out, it "sets up", and there is
always more sauce for plating it if anyone thinks it's dry. It's not.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

James Shugg wrote:

> "kilikini" > wrote in message news:<BthSc.1403
> > Nope, I can't stand pot roast either and I finally figured out why. To me,
> > when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> > roast is not rare.
> >
> > kili
>
> Try this rare pot roast recipe then.
>
> Preparation:
> 1.5kg eye fillet (or tenderloin) of beef.
> Marinate for a few hours in garlic, lemon juice, grated zest and peel
> of a lemon, 10-15 crushed juniper berries, pepper, parsley and 1
> generous glass of white wine.
>
> Roasting:
> On top of the stove, in Le Creuset or similar heavy based casserole,
> brown the fillet on all sides in hot butter/olive oil combination, for
> 2-3 minutes.
> Turn heat down to medium.
> Add one third of marinade, cover, leave for five minutes.
> Turn meat, add another third of marinade, cover for five minutes.
> Repeat with last of marinade.
> Remove meat from pot, transfer to carving plate, cover with foil and
> allow to rest for 10-15 minutes.
>
> Sauce:
> Add 1-2 anchovies to casserole, and a final splash of wine, stir in
> until anchovies break down.
> Remove from heat.
> Carve meat - it should still be rare after just 17-18 minutes total
> cooking time.
> Add meat juices to casserole and reheat quickly.
> Strain sauce through colander or sieve to remove the lumps of lemon
> and pour over sliced meat or serve separately.
>
> Result:
> The juniper berries impart a robust gamey flavour to the meat. The
> anchovies help thicken the sauce and mean you don't need any salt.

Semi Steak Sushi --- Yum.

James Shugg wrote:

> "kilikini" > wrote in message news:<BthSc.1403
> > Nope, I can't stand pot roast either and I finally figured out why. To me,
> > when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> > roast is not rare.
> >
> > kili
>
> Try this rare pot roast recipe then.
>
> Preparation:
> 1.5kg eye fillet (or tenderloin) of beef.
> Marinate for a few hours in garlic, lemon juice, grated zest and peel
> of a lemon, 10-15 crushed juniper berries, pepper, parsley and 1
> generous glass of white wine.
>
> Roasting:
> On top of the stove, in Le Creuset or similar heavy based casserole,
> brown the fillet on all sides in hot butter/olive oil combination, for
> 2-3 minutes.
> Turn heat down to medium.
> Add one third of marinade, cover, leave for five minutes.
> Turn meat, add another third of marinade, cover for five minutes.
> Repeat with last of marinade.
> Remove meat from pot, transfer to carving plate, cover with foil and
> allow to rest for 10-15 minutes.
>
> Sauce:
> Add 1-2 anchovies to casserole, and a final splash of wine, stir in
> until anchovies break down.
> Remove from heat.
> Carve meat - it should still be rare after just 17-18 minutes total
> cooking time.
> Add meat juices to casserole and reheat quickly.
> Strain sauce through colander or sieve to remove the lumps of lemon
> and pour over sliced meat or serve separately.
>
> Result:
> The juniper berries impart a robust gamey flavour to the meat. The
> anchovies help thicken the sauce and mean you don't need any salt.

Semi Steak Sushi --- Yum.

James Shugg wrote:

> "kilikini" > wrote in message news:<BthSc.1403
> > Nope, I can't stand pot roast either and I finally figured out why. To me,
> > when beef is fully cooked, it tastes dead. Dead. I like beef rare. Pot
> > roast is not rare.
> >
> > kili
>
> Try this rare pot roast recipe then.
>
> Preparation:
> 1.5kg eye fillet (or tenderloin) of beef.
> Marinate for a few hours in garlic, lemon juice, grated zest and peel
> of a lemon, 10-15 crushed juniper berries, pepper, parsley and 1
> generous glass of white wine.
>
> Roasting:
> On top of the stove, in Le Creuset or similar heavy based casserole,
> brown the fillet on all sides in hot butter/olive oil combination, for
> 2-3 minutes.
> Turn heat down to medium.
> Add one third of marinade, cover, leave for five minutes.
> Turn meat, add another third of marinade, cover for five minutes.
> Repeat with last of marinade.
> Remove meat from pot, transfer to carving plate, cover with foil and
> allow to rest for 10-15 minutes.
>
> Sauce:
> Add 1-2 anchovies to casserole, and a final splash of wine, stir in
> until anchovies break down.
> Remove from heat.
> Carve meat - it should still be rare after just 17-18 minutes total
> cooking time.
> Add meat juices to casserole and reheat quickly.
> Strain sauce through colander or sieve to remove the lumps of lemon
> and pour over sliced meat or serve separately.
>
> Result:
> The juniper berries impart a robust gamey flavour to the meat. The
> anchovies help thicken the sauce and mean you don't need any salt.

Semi Steak Sushi --- Yum.