Sunday, June 18, 2006
Free Range Beef
Start with a 4-5 pound roast.
Let the roast warm up at room temperature on the counter for about 45 minutes (where the dog can't snag it)
Cut some slits into the roast and stud it with garlic - as little or as much as you like. Then rub the roast with rosemary, Penzey’s smoky sea salt, pepper, cumin, and a Penzey’s roast beef seasoning. The seasonings are available on line if there isn't a store nearby. Amount to taste, but enough to coat the meat. I can't give you exact amounts, but the make the mixture about 45% beef seasoning, 25% rosemary, 10% cumin, 10% salt and 15% pepper. Add more cumin if you want more "kick".
Pop it into the 500 degree for 20 minutes. You will cook this DIRECTLY ON THE RACK. Underneath place a small pan to catch the drippings. In that pan put a small can or two of beef broth, onions, and garlic.
Then drop temperature to 200 degrees. You will need a meat thermometer. Check it after about 3 hours. You're looking for 130-135 degrees for medium rare. I checked it at 3 hours and it was about 120 so I shut the oven off, leaving the door CLOSED and let it sit another hour (don't keep peeking). At the end of the hour it was at 130 degrees. I turned the heat back up for just a couple minutes to 450 to finish off the few root vegetables (sweet potatoes, onions) I had chopped up in a small casserole and put in the oven with the roast, checking the roast and taking it out when it got to 135 degrees.
Let it sit for a few minutes while you make gravy out of the pan of drippings and broth, adding a healthy dash of red wine if you like.
Cooking it like this mimics the effects of dry aging. You have to try it, it takes patience but little skill.