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"A roast" Posted by cahaya on 05-14-09 at 09:55 PM
Wow, after that red meat thresd, no posts here yet?! Ok. A couple of months agp. DW bought some rib steaks that turned out to be... well, to say it generously, somewhat tough. When DS and I first broiled two of these 'steaks' after she left for Malaysia, he jokingly said we were like gnawing cavemen (*gnarl!*) . My task is to cook three more of these tough meat steaks somehow or other. Cahaya's tough meat roast (3 hours): Approx. 2 pounds of non-tender beef. For this recipe, tough rib cuts. 6-8 peeled and quartered (or eighths of) Idaho potatoes. 1/4 bag of small carrots or 2-3 carrots, sliced and quartered diagonally. 1/3 grocery produce bag (perhaps a about a pound of) fresh green beans, ends cut, diagonally half sliced 1/2 onion, sliced and separated into thin half rings 1 stalk celery (tip: cut the stalk into a half then a quarter together then an eighth, then chopped thin) 1/4 finely diced green pepper Lightly sprinkle beef with meat tenderizer, garlic salt, onion salt, pepper (I used Malaysian 'lada hitam') with a dash of ginger. Let sit thawed and chilled for at least half an hour. Prepare medium bowl of hot (perferably non-tap mineral) water and mix and dissolve the same beef spices. Slowly stir in and dissolve 2-3 tbsp flour to add consistency for gravy. Combine beef, vegetables and gravy mix into a sealed oven bag in a covered aluminum tray. Preheat oven to about 425. Cook for 1/2 hour and then lower the temperature to 375, 350, 300, 275 and 250 each half hour thereafter. You don't have to be religious about this but the idea is to get it really hot to begin with and then slow cook it afterwards in its own steam. DS and I were both surprised how tasty this turned out as a tough-meat tenderizer roast experiment.