Melt In Your Mouth Roast Beef Food

MELT-IN-YOUR-MOUTH BEEF TONGUE

Steps:

• Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
• Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
• Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, 4 hours for a 3-lb. tongue.
• Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.
• To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
• Add the mushrooms and cook, stirring, until soft.
• Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
• If you wish to thicken the sauce, 5 minutes before it's done, mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.
• Arrange tongue slices on plates and top them with the dsauce. Serve immediately.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

MELT IN YOUR MOUTH ROAST

Steps:

• 1. Place onion in a 4 quart electric slow cooker. Combine salt and pepper, rub on all sides of roast. Cook roast in hot oil in a skillet over medium high until browned on all sides.
• 2. Remove roast from skillet, for even cooking cut roast in half before placing it on top of onions in slow cooker. Add worcestershire sauce to skillet, deglazing skillet by scraping particles that cling to bottom. Pour worcestershire sauce mixture over meat and onion.
• 3. Cover and cook on high setting 1 hour. Reduce to low setting, and cook 7 hours or until meat is very tender. Remove meat and onion to a platter; cover and keep warm. Combine flour and water, stirring until smooth.
• 4. Stir flour mixture into drippings in cooker. Cook, uncovered, on high 10 minutes or until thickened and bubbly, stirring occasionally. Makes 8 servings.

MELT IN YOUR MOUTH POT ROAST

Steps:

• Heat oven to 350. Heat a heavy oven proof pot over medium high heat. When hot; add oil and heat oil until hot. Add brisket and cook until browned turning once, about 5 minutes. Remove from pot to plate and sprinkle both sides with thyme, salt and pepper.
• Melt butter in the pot over medium heat and add onions. Stir to coat with butter and then cover and cook for 5 minutes. Uncover and turning heat to medium high and cook onions until they start to brown. Add garlic and stir for 30 seconds, then add broth, wine and worcestershire sauce.
• Return brisket to pot; spooning the onions to the top of the roast. Around the roast place the carrots and potatoes. Cover and bake for 1 hour or until vegetables are tender and meat is tender.
• Remove brisket and let is rest for 10-15 minutes on a cutting board covered loosely foil.
• Thinly slice the brisket and serve with the vegetables still in the pot. Spoon some of the juices over the roast.

MELT IN YOUR MOUTH OVEN COOKED BRISKET

Steps:

• Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
• Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
• If you have time let stand in refrigerator for 24 hours.
• Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
• Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
• Place in refrigerator over night to cool.
• Remove fat and cut against the grain NOT with the grain.
• Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.

MELT IN YOUR MOUTH ROAST BEEF

Steps:

• Put garlic through press and rub into all sides of roast.
• Dredge meat in flour and brown on all sides in oil in frying pan.
• Do not let it scorch.
• Transfer meat to roasting pan and add the rest of ingredients.
• Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
• (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
• Strain stock, pressing as much liquid as possible from vegetables.
• Pour stock into saucepan and bring to a boil.
• Stir in mixture of flour and water and cook until thickened.

MELT IN YOUR MOUTH ROAST BEEF

Steps:

• IF MAKING HOMEMADE AU JUS...go to https://www.justapinch.com/recipe/kimmi-knippel-sweet_memories/homemade-au-jus/gravy
• ROAST: Let roast sit out for 4 hours for it to come to room temperature.
• Preheat oven to 500 degrees F.
• In medium bowl, mix salt, pepper, garlic powder, parsley & flour together, mix well.
• Place roast on wire rack in roasting pan (or can use aluminum foil pan). Rub worcestershire sauce all over roast. Rub mixture all over roast. NOTE: If using lean cuts of meat that have very little fat...place a stick of butter in pan (cut up). The finest restaurant use this trick to prevent meat from drying out. Plus it would add flavor to the au jus (if making from quick version). NOTE: Types of meat that will work with this are... boneless beef rump roast, eye of round, beef tenderloin, bone-in rib eye roast, sirloin tip roast, prime rib, bone-in standing rib roast, boneless turkey breast, pork tenderloin, venison or whatever else you can think of.
• COOKING TIMES: Rare: 4 1/2 minutes per pound - DO NOT OPEN OVEN!!! Medium Rare: 5 1/2 minutes per pound - DO NOT OPEN OVEN!!! Well Done: 7 - 8 minutes per pound - DO NOT OPEN OVEN!!! (but who would want to do that - it would ruin the meat totally!)
• When done cooking, turn oven off & DO NOT OPEN OVEN OR REMOVE THE ROAST. Let oven completely cool, about 2 - 3 hours. The most important part of this is NOT OPENING OVEN!!! NOTE: The roast needs to be as thick as wide. NOTE: If using boneless turkey breast - cook it the same way but the turkey needs to stay in in oven for at the very least 8 hours after the oven is turned off. And I would also use Tony Chachere's Injectable Marinade to keep it moist. They have different flavors you can try out... Butter (which is the one I usually use) Roasted Garlic & Herb Butter & Jalapeno Honey Bacon & BBQ Praline Honey Ham
• When oven is cool, remove roast & place on cutting board, cover with foil & let rest 5 - 10 minutes for juices to settle.
• QUICK AU JUS: In medium saucepan, pour in pan drippings(meat drippings), add Mccormick au jus gravy mix & 3 C water gradually into gravy mix. Stirring frequently, cook on medium high heat until gravy comes to boil. For a thicker gravy, add 3 Tbsp of flour with gravy mix before adding water.