/ck/ - Food & Cooking

[Anonymous No.5339546]

I have bought myself an eye of round and I want to make the greatest round roast of all time since my first roast turned bland and chewy.

What I want is a mix of spices that will make my roast what do you reccomend?.

[Anonymous No.5339566]

I can't help you OP. No idea.

I just want to say that buying entire beef tenderloins from Costco has changed my life.

[Anonymous No.5339592]

I use equal parts kosher salt, fresh ground black pepper, garlic powder, onion powder and fresh chopped rosemary. Bonus points for using fresh garlic and grinding it into a paste.

>>5339566
Shit nigga I know right? Buy a whole ribeye sub primal and dry age it for 30+ days. It's like angels descended from heaven to suck your dick.

[Anonymous No.5339601]

>>5339592

I will try this out. How long do you leave the roast in?

[Anonymous No.5339613]

>>5339601
In the oven? You shouldn't really go by time but internal temperature depending on the doneness you prefer. I take mine out at 132F for med. rare.

[Anonymous No.5339617]

>>5339613

Thanks. I will make the greatest round roast of all time.

[Anonymous No.5339618]

>>5339592
Oh wow. You dry age it yourself? Come here and let me give you a hug.

[Anonymous No.5339619]

>>5339546
get oil hot in a pan, season and sear on all sides, pull out set aside, sweat onions, carrots and celery in the pan, add garlic and spices(parsley, thyme and bay leaf is what i use but rosemary is good esp for lamb or any spice), deglaze with wine if using, add beef back to pan, add brown stock, beef stock or water, put it in the oven til its tender . remove meat and make a gravy out of the cooking liquid

for gravy just add some buerre maine and demi or veal glace if you have it. season to taste

[Anonymous No.5339622]

>>5339618
There is nothing inherently difficult or intensive about dry aging meat.

[Anonymous No.5339624]

>>5339592
where do you dry age it at?

[Anonymous No.5339626]

>>5339618
Hell yes I'm not paying no $32/lb for dry aged beef

[Anonymous No.5339628]

>>5339626
you must be a retard

[Anonymous No.5339632]

>>5339628
Why?

[Anonymous No.5339633]

>>5339624
All you need is a mini fridge and a little fan inside. Let sit inside anywhere from 21-60 days. Outside will turn dark black and leathery all you have to do is trim it off and marvel at your dry aged meat that cost you $7.99/lb.

[Anonymous No.5339637]

>>5339628
No son, you must be.

[Anonymous No.5339634]

>>5339632
sorry I keep forgetting that some people are poor

[Anonymous No.5339640]

>>5339619

This seems a bit hard for me. I've never tried deglazing let alone cooking with wine before. Am I suppose to use an oven friendly pan when I stick both the meat and vegetables into the oven?

[Anonymous No.5339655]

>>5339634
He is poor because he would rather dry age his own meat than spend $30/lb on meat that has already been aged?

I guess people with gardens and other hobbies are poorfags too.

[Anonymous No.5339664]

>>5339640
yeah use the same pan you seared it in on the stove and throw it in the oven. a dutch is great for this then you can make the gravy in it too.

its really not that hard, brown meat remove, add veg and herbs cook a bit, add wine or any liquid add meat throw in oven til done. remove from oven, meat on serving plate, heat liquid and add butter flour mix(buerre maine) til thickened

super simple

[Anonymous No.5339668]

>>5339664

Thanks. I will find a dutch pan to cook this.

[Anonymous No.5339670]

>>5339655
Sounds like poorspeak to me

[Anonymous No.5339677]

>>5339670
Sounds like b8 m8 I will r8 14/88

[Anonymous No.5339678]

>>5339668
NP and if you wanted you could throw some potatoes, whole carrots etc in there when its close to done of course i love it with mashed potatoes instead

this is also a good basis for a stew just cut the meat in chunks and use more liquid, add veggie for veg beef, add tomatoes and barley for a beef & barley. use lamb and rosemary in place of beef and herbs or chicken and chk stock(then you could add wild rice or noodle or dumplings)