Beef Roast with Vegetables - Revision history

Dirty Beluga at 21:01, 14 October 2008

2008-10-14T21:01:18Z

Dirty Beluga at 21:00, 14 October 2008

2008-10-14T21:00:47Z

Dirty Beluga at 20:59, 14 October 2008

2008-10-14T20:59:52Z

Dirty Beluga at 20:58, 14 October 2008

2008-10-14T20:58:44Z

Dirty Beluga at 20:47, 14 October 2008

2008-10-14T20:47:33Z

Dirty Beluga at 20:47, 14 October 2008

2008-10-14T20:47:07Z

Dirty Beluga at 20:32, 14 October 2008

2008-10-14T20:32:45Z

Mongol at 14:26, 24 July 2008

2008-07-24T14:26:59Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1451511/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-08T23:25:16Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1451511/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1451511/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

@@ Line 1: / Line 1: @@
 [[Category:Beef]] [[Category:meat]] [[Category:roasts]] [[category:dinner]] [[category:entrees]]
 To continue in the tradition of great GBS cooking threads, I'll try to show you how to make a delicious beef roast easily.
 ==Ingredients==

@@ Line 6: / Line 6: @@
 ==Ingredients==
-beef roast, cross rib (2-5 lbs)
+* 1 beef roast, cross rib (2-5 lbs)
--2 Carrots
+* 1-2 Carrots
-large onion, preferably the sweet kind
+* 1 large onion, preferably the sweet kind
-Potatoes
+* 2 Potatoes
-Bay Leaf
+* 1 Bay Leaf
-Garlic Powder
+* Garlic Powder
-Coarse Salt
+* Coarse Salt
-Pepper
+* Pepper
-Thyme (cause that's what I had around, although rosemary is also good)
+* Thyme (cause that's what I had around, although rosemary is also good)
-Oil
+* Oil

@@ Line 19: / Line 19: @@
 ==Method==
 [[Image:Img29341yp.jpg]]
@@ Line 24: / Line 26: @@
 Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking.
 [[Image:Img29361hh.jpg]]
@@ Line 30: / Line 31: @@
 Hot vegetable action.
 [[Image:Img29389th.jpg]]
@@ Line 36: / Line 36: @@
 After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in. Put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper.
 [[Image:Img2941x4de.jpg]]
@@ Line 42: / Line 41: @@
 Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this.
 [[Image:Img2948x8iu.jpg]]
@@ Line 48: / Line 46: @@
 You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole!
 [[Image:Img29502yn.jpg]]
@@ Line 54: / Line 51: @@
 Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness.
 [[Image:Img29512tb.jpg]]
@@ Line 60: / Line 56: @@
 When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat.
 [[Image:Img2952x5mq.jpg]]

@@ Line 17: / Line 17: @@
 Oil
-Here's the cast of characters tonight
 [[Image:Img29341yp.jpg]]
 Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking.
@@ Line 27: / Line 32: @@
-After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in.
+[[Image:Img29389th.jpg]]
-Then, put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper.
+[[Image:Img2941x4de.jpg]]
 Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this.
 You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole!
 Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness.
 When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat.
-And it's done! Cut the string, and carve against the grain, so it will be nice and tender in your mouth.
+[[Image:Img2952x5mq.jpg]]
 I hope you've enjoyed this post, and hope that we have more cooking threads in the future. And we really need a cooking tag or something.

← Older revision		Revision as of 20:47, 14 October 2008
Line 18:		Line 18:

	Here's the cast of characters tonight		Here's the cast of characters tonight
		+
	[[Image:Img29341yp.jpg]]		[[Image:Img29341yp.jpg]]

← Older revision		Revision as of 14:26, 24 July 2008
Line 1:		Line 1:
	http://stopfuckingposting.com/www.gbsfood.com/1451511/		http://stopfuckingposting.com/www.gbsfood.com/1451511/

		+	To continue in the tradition of great GBS cooking threads, I'll try to show you how to make a delicious beef roast easily.
		+
		+	First, you need
		+	1 beef roast, cross rib (2-5 lbs)
		+	1-2 Carrots
		+	1 large onion, preferably the sweet kind
		+	2 Potatoes
		+	1 Bay Leaf
		+	Garlic Powder
		+	Coarse Salt
		+	Pepper
		+	Thyme (cause that's what I had around, although rosemary is also good)
		+	Oil
		+
		+	Here's the cast of characters tonight
		+
		+
		+	Chop the Onion into big slices, like an orange. You can just quarter the onion if you're working with smaller onions. The idea is to get large chunks so that the vegetables won't disintegrate during cooking.
		+
		+
		+	Hot vegetable action.
		+
		+
		+	After you've peeled and chopped the carrots, onion, and potato, put it on the sides of the pan to leave room for the roast in the middle. I chose to leave the skin on the potato because I like to live dangerously. Just wash the skin if you're leaving it in.
		+
		+	Then, put the roast on the pan with the fatty side face up so that the melting fat will give you a nice crispy crust while leaving the meat moist. Put on the garlic powder, thyme, coarse salt, and pepper.
		+
		+
		+	Then put some oil on the roast and use your hands to rub all the seasonings in, spreading everything around evenly. Do this for the bottom of the roast also. At this time, take one bay leaf and put it underneath the roast, so that it doesn't burn. Put the roast back on the pan fatty side up, and pack it to the brim with the remaining vegetables. Then put a 1 cm layer of water in the pan, just to coat the bottom of the pan and give you some nice sauce out of the drippings. When you're done it should look like this.
		+
		+
		+	You should have the oven preheated at 500 F so that the roast will develop a nice crispy skin. Fire in the hole!
		+
		+
		+	Leave it on at 500 F for 15-30 minutes, until the top is nice and crispy. Then, turn it down to 275 F and leave it for an hour to an hour and a half for medium rare doneness.
		+
		+	When you're done, take it out of the oven, cover with aluminum foil and let it rest for 10 minutes to let the juices soak back into the meat.
		+
		+
		+	And it's done! Cut the string, and carve against the grain, so it will be nice and tender in your mouth.
		+
		+
		+	I hope you've enjoyed this post, and hope that we have more cooking threads in the future. And we really need a cooking tag or something.
	[[Category:Recipes_Still_Needed_From_GBSFoods]]		[[Category:Recipes_Still_Needed_From_GBSFoods]]