Salting Beef Roast To Tenderize Food
TENDER EYE OF ROUND BEEF ROAST ATK
Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.
Provided by cathyfood
Categories Roast Beef
Time P1DT6h
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
- Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
- Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
- Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
- Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
- Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.
Nutrition Facts : Calories 1.9, Sodium 1550.5, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF
This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that's cooked to a perfect medium rare with a crisp crust so good every slice melts in your mouth.
Provided by Mark Hinds
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Take the beef out of the fridge an hour before putting it in the oven to let it warm to room temperature.
- Slice the garlic into small slivers and mince the rosemary.
- Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
- Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
- Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan.
- Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
- After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
- While it's cooking, baste it with the pan juices a couple of times. We use a turkey baster every 25 minutes or so.
- When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
- Slice the beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.
- Once the roast has finished cooking, remove the juices from the pan and add enough stock to have 2 cups of liquid. Recommend using low sodium or sodium-free stock or broth.
- In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
- Add the salt and pepper and continue stirring until the gravy has reached the desired consistency. This usually takes 5 to 7 minutes.
- The gravy will start to thicken as it cools.
Nutrition Facts : Calories 291 kcal, Carbohydrate 4 g, Protein 38 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 1277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROCK SALT ROAST
I'm told this is one of those recipes that looks awful but tastes great. Despite the coating, the beef will not be salty. Instead you will have a ery juicy roast, because the moisture is kept inside by the coating.
Provided by Sackville
Categories Meat
Time 2h20m
Yield 1 roast
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Season the meat with pepper.
- Insert a meat thermometer into the middle of the thickest part of the lean muscle.
- Slather the meat in mustard, until it is entirely covered.
- Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
- Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
- Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
- A lot of salt will fall off into the pan, but that doesn't hurt.
- Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
- After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
- Repair any cracks or holes, using any left over salt and mustard.
- Double check the degree of doneness on the meat thermometer near the end of the roasting time.
- Let stand 15 minutes.
- The roast will be encased in a'shell'.
- Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
- Remove the shell, and place the roast on a cutting board.
- Slice, and serve with horseradish sauce.
- Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
- One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.
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- Place the brisket in a large saucepan and cover with cold water.Peel and quarter the onions, then add to the pan with the bay and peppercorns.
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9 GENIUS WAYS TO TENDERIZE ANY CUT OR KIND OF ... - DELISHABLY
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- Use Your Muscle. The oldest, easiest, and most obvious way to tenderize meat is to pound it into submission. Use a mallet or cover it in saran wrap and thump it with a rolling pin or a heavy skillet.
- Cook It Long and Low. With a little heat and a lot of time, the collagen in the toughest cuts eventually breaks down, leaving you with shreds of tender, juicy meat.
- Use Fruit Enzymes. Some fruits contain protease, a kind of enzyme that's great for breaking down meat proteins. These fruits especially: kiwi is at the top of the list since it contains actinidin, which works gently and has a neutral flavor.
- Dry-Age Meat for Tenderness. Dry-aging uses the meat's own enzymes to break muscle fiber down and results in a more tender and flavorful cut. How long does it take to dry-age meat?
- Let the Knife Do Some Chewing for You. Cut the connective tissue to make it more tender. Slice the cooked meat thinly, against the grain. Your knife should bisect the muscle fibers, not follow them.
- Use Baking Soda. Cook’s Illustrated explains how baking soda alkalizes the surface of the meat, hampering the proteins' bonds and making the meat more tender.
- Use Salt as a Tenderizer. Some science folks insist that salt makes meat tougher, not tenderer, but the best chefs and true foodies know better. If you give it time, salt can blast the protein strands and dissolve the muscle fibers of tough meats.
- Always Let the Meat Rest Before Cutting It. Don't rush this final, crucial step! It's been proven beyond a shadow of a doubt by experts like J. Kenji López-Alt that short rest on the carving board BEFORE CUTTING makes all the difference.
- Use an Acidic Marinade. Food scientists know that although marinades are great for flavor, they don't always work to tenderize. Acids can take some time to penetrate meat, and added oils and sugars might slow the process down, so if you have a thicker cut, a marinade is probably a waste of time.
HOW TO TENDERIZE ANY CUT OF BEEF | MYRECIPES
From myrecipes.com
- Physically break tough muscle fibers. This is called mechanical tenderizing and there are a few ways to do it. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy).
- Marinate the meat. A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins.
- Let meat rest and account for carryover cooking. Always let your beef rest after cooking and before slicing. We’ve all noticed that when we cook a piece of meat, it shrinks in size.
- Cut against the grain. This is the simplest, smartest trick. Always make sure you cut against the grain (grain meaning the direction of the muscle fibers).
- Invest in high-quality steak knives. Do yourself, and your company, a favor and purchase sharp, serrated knives. This makes beef easier to slice, which makes it seem more tender, if nothing else.
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| CUTS | TIME | KOSHER SALT* | METHOD | | --- | --- | --- | --- | | Steaks, Lamb Chops, Pork Chops | 1hour | 3/4 teaspoon per 8-ounce chop or steak | Apply salt evenly over surface and let rest at room temperature, uncovered, on wire rack set in rimmed baking sheet. | | Beef, Lamb, and Pork Roasts | At least 6 hours and up to 24 | 1 teaspoon per pound | Apply salt evenly …
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