How to cook a tender pot roast?
Ingredients * 1 (2-pound) blade cut chuck roast * 2 teaspoons kosher salt * 2 teaspoons cumin * Vegetable oil * 1 medium onion, chopped * 5 to 6 cloves garlic, smashed * 1 cup tomato juice * 1/3 cup balsamic vinegar * 1 cup cocktail olives, drained and broken * 1/2 cup dark raisins Directions Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Cooking for friend, HELP!?
Ratatouille olive oil 1 small diced yellow onion minced garlic 1 medium diced eggplant, skin on fresh thyme leaves 1 green bell peppers 1 red bell peppers 1 zucchini squash 1 yellow squash 1 can chopped tomatoes fresh basil leaves chopped fresh parsley leaves Salt and freshly ground black pepper You can Roast/Grill/Boil/etc this in any size or style Can she eat rice?
I got a bison roast from a friend how do i cook it?
Go to this website for a bison roast recipe: http://recipes.chef2chef.net/recipe-archive/23/128513.shtml
As with all bison and other game meats, Quickly. The less that you cook it, the juicier and tender it will remain. Wild meats are extremely lean, especially compared to beef, so they can’t internally baste themselves with fat.I’d advise using high heat, and searing it for several minutes per side. Know that it’ll be better the more rare it is; make it as rare as you can stand, and I wouldn’t go beyond medium, max.
For how long should I cook the bison tenderloin?
I have a 5.3oz bison tenderloin steak. I do NOT have a grill, nor do I have a cast-iron skillet. I like my meat medium-rare at the most, though I prefer rare or, even better, extra rare (blue) if it can done with bison. I do plan on marinading it (Allegro original marinade) for a few hours before cooking it. It's currently in my freezer because I'm not making it until Tuesday (September 17). So what is the best, quickest way to cook it? If I use a pan, what should I do to prepare the pan and for how long should I keep the meat on the pan? Or would it be better to cook it in the oven? I'd prefer to cook it on the stove-top unless that simply isn't feasible. Please respond quickly. Thank you.
Cooking at a low and slow temperature is the main technique, but make sure you have a cut of meat that has some decent fat. A simple chuck roast (from the shoulder) is a good cut and not expensive. It’s got a decent amount of fat and has flavor. This may be a US term, so I don’t know how it translates with other countries.I brown it first in an enameled Dutch/French oven, take it out and do a mirepoix and some other stuff in the same pot, put the roast back in the pot, then add liquid halfway up the sides. Bring to a boil. Then I put it all in the oven at 250 degrees Fahrenheit for 5–6 hours. It should be fork tender. But I think the cut of meat and temperature matter. I once did a pot roast on the stove top and I think the temperature was simply too high (making it tough) even though I put it on a very low flame.I saw on America’s Test Kitchen that they cook it at 300 degrees which saves time, so I will try that.
How long should I cook a 2 lb. eye of the round roast, medium rare?
Time really varies from oven to oven . The different types of heat will change the time as well . I suggest you have a meat thermometer and insert it into the center . Now most people go for the 145 F. temp for their med. rare . I however prefer no more than 140F. at the center . When it hits 135 F. remove it from the oven , place on a heated plate and cover it with a pan lid or aluminum foil for at least 10 - 15 min. The reason being the meat is still cooking in the center and this will keep the heat that is present in the meat and it will finish itself . If you follow this method you can never go wrong for a perfect med. rare everytime .
How do you cook a chuck roast...?
The Crock Pot sounds good, but for more flavor and color, be sure to season it and brown it in a little olive oil or other fat first. If you have a Dutch Oven and will be home all day, brown the meat in the pan, then add stock and chopped onions, cover and braise in the oven at about 350* for several hours. (3 hrs for 4 lbs.) Add cleaned carrots and quartered, unpeeled redskin potatoes the last half hour to 45 min. When veggies are fork tender, they're done. Mix a little corn starch with water to thicken the pan juices, if you like. Chuck is the beef cut, Pot Roast is what you do with it.
How to cook a roast on the grill please help me?
BEEF ROAST ON THE GRILL 1 beef roast (3-5 lbs.) 1 pkg. dry onion soup mix 1 can mushrooms 2-3 cloves fresh garlic, mashed or 1/4 tsp garlic powder (optional) Place beef roast on a double thickness of aluminum foil. (Be sure the foil is big enough to wrap around the roast and seal.) Sprinkle the onion soup over meat and add (optional) garlic. Spread the mushrooms over soup. Place on grill about 2 to 3 hours (the larger the roast and the higher the temperature the quicker it will be done - but for the tenderest roast, try to keep the temperature closer to 260°F and aim for the longest cooking time). Turn occasionally. Keep the temperature in the grill between 250°F to 300°F. Roast will be done when the internal temperature reaches 150°F on a meat thermometer. GRILLED CHUCK ROAST 3-4 lbs. chuck roast 1 clove garlic 1 tbsp. brown sugar 1/2 tsp. ginger 1/2 tsp. pepper 1 tbsp. oil 2 tbsp. water 1/2 tsp. Accent 1/4 c. soy sauce Meat tenderizer Three hours before serving, sprinkle with meat tenderizer, 1/2 teaspoon per pound. Pierce with fork. Mash garlic with sugar to fine pulp. Mix all other ingredients in shallow dish large enough for cubed meat (1 1/2 inch cubes). Marinate 1 1/2 to 2 hours. Do not salt. Grill for 10 minutes.