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Sunday, May 1, 2016

Pot roast beef with brandy and grapefruit

Wednesday, February 29, 2012

Here comes the tricky part why your roast beef does not come out of the pot the way you would like to look, smell and taste.

Did you check the age of the animal it came from? Did you ask the meat market what type of fodder on which it was raised? Finally what was the length of time it has been hung to mature.

So the next time you want a good roast beef, ask, "Let me see the certification of origin on this meat." See if he asks, "Who is next in line?" Did I get any smiles?

1. Medium and large pieces of roast cook better if they are compact. The best technique to roasting is spit-roasting; the fierce heat creates a light sear a protective layer around the meat that helps retain the juices. Make sure that the roast is rolled and secured with 1-inch intervals with the wine. Coat surface of roast with flour mixture, patting with your hands so it adheres. Salt maybe added and the roast is placed in a preheated oven. and cooked for 15 minutes in the oven or on the stove-top in order to brown and sear the meat to retain the juices.

Note! You can before you roll the roast (optional) make several small slits on the outside with a paring knife before rolling and stuff with pancetta and garlic slices. To prevent the meat from drying out during cooking, baste it occasionally with its cooking juices.

In America we use the Chuck, Round, and Sirloin cuts for out pot-roasting, casseroles, and braising. The Italians call their techniques Filetto, Scamone, Noce, Spinacino for the stuffed roasts, Girello O Magtello and Culaccio O Scamone. Does that information help you prepare the meat better? To put into the definition of where the meat is on a cow, just look at the rear end of the animal and you will find the cut. Do not add the tail, rear legs and feet to the above list.

The first one will be a Pot Roast Beef with Brandy and Grapefruit.

For six hungry consumers obtain:

1 3/4 pound of beef round

3 tablespoons butter

3 tablespoon olive oil

3/4 cup dry white wine

1/4 cup brandy

Juice of 1 ruby grapefruit strained

2 yellow grapefruit, peeled and segmented

Salt and pepper.

Tie the meat neatly with kitchen string. Heat the butter and olive oil in a flameproof casserole, add the meat and cook, turning frequently, until browned on all sides. Combine the wine and brandy in a pitcher and pour the mixture over the meat. Cook until the liquid has evaporated, then season with salt and pepper. Lower the heat and cook for 1/4 hours, gradually adding the grapefruit juice. Transfer 3-4 tablespoons of the cooking juices to a pan, add the grapefruit segments and heat gently. Untie the meat, carve into slices, place on a warm serving dish and surround with the grapefruit segments and gravy.

Now for your own ideas on cooking the roast. Cabbage, turnips, and sweet potatoes, onions, potatoes, carrots, rutabaga, parsnips are vegetables choices that can be used in the old-fashioned pot roast recipe. Remember to use your favorites. Add some thyme leases, bay leaf, beef broth, some water and add to your mother's ideas on this dish.

Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas