Roast Beef ala John (au Jus)

The most important component of any meal involving beef is the prep work.  What you do to bring out the best for the piece depends on the cut, fat content and marbling of the piece itself.  Many things can be done to increase tenderness (pummeling/tenderizing), marinading, use of specific ingredients (wine, suet, butter or vinegar), bagging (using a paper bag or aluminum foil) and cooking duration.  The most important factor however, is to keep the beef moist.  No matter what you do, a dry piece of beef will be tough.  So how can the novice cook (who is probably already panicking about the sides, appetizers and dessert), guarantee that the beef will be moist and flavorful, without trebling the caloric content?  Some ideas:

1. Choose a good cut of beef, well marbled, without a thick layer of fat.  My favorite, though expensive, is the boneless ribeye roast.  This is a well marbled cut, with little sinew to deal with.  Also as a single piece (as opposed to a rolled roast), you don't have the potential issue of the roast unrolling on you.
2. Proper preparation is also key.  If you decide that you want to add flavor, choose a mix of ingredients that will compliment the beefy flavor.  Some examples:

• Rosemary - the classic viand spice
• Thyme - particularly good with tomatoes in the recipe
• Basil - another aromatic classic
• Cinnamon - to add spiciness, particularly for a sweeter preparation
• Parsley - to kill the smell of onion and garlic (but not the taste!)
• Garlic - my favorite add-in to just about everything - particularly if fresh roasted
• Onion - adds a bit of citric flavoring to the piece and it plays nice with most other ingredients.
• Anchovies (e.g. Worcester sauce) for a bit of saltiness.
• Wine - a Cab, Merlot for a roast or a Sautern or Marsala for medallions.  Other alternatives are beer, sherry or saki.  This really determines the tone for the piece.  It is a good idea to serve the same wine with the meal.
• Natural or brown sugar, molasses or honey - adds sweetness, some good nutrients, and seals the piece without forcing you to sear it.
• Wasabi - another spicy favorite
• Paprika - for a mild heat.
• Black/White pepper - to sharpen the flavor with minimal heat.
• Olive oil - used to meld flavors
• Mushrooms - provides a nice textural contrast, and also a complimentary meatlike flavor
• Carrots - a bit of sweetness and adds some texture.
• Potatoes- absorbs some of the fatty juices, and adds some starch
• tomatoes - a bit of sweetness and along with some acid to help break down the fat.

Given the above, here is my entry for the lazy cooks perfect beef roast.

1. Acquire a good quality boneless ribeye roast.  Allow about 6 oz per person.  This should be done the day before your dinner.  Put the roast in the fridge.
2. Allowing 20 minutes per lb for cooking time, add 4 hours to warm and 20 minutes for the after cooking, and remove the roast from the fridge.  Rinse it, and place on a wire stand in a roasting pan.   Let it warm to about room temperature.  This will prevent unpleasant surprises later.
3. Take a large mixing bowl.  Add the following ingredients for the coating:
• 1 package of Knorr onion soup mix
• 1 cup of brown sugar
• 4 tablespoons of Worcester sauce
• 3 tablespoons of minced garlic (I use Christophers)
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of black pepper
• 3 fresh basil leaves (or 2 cubes frozen)
• 1 teaspoon of fresh minced parsley (if you use the frozen, use 1 cube)
• 1/2 teaspoon of thyme
• 1 teaspoon of minced/powdered rosemary
• 1 tablespoon of olive oil
• 1/4 teaspoon of paprika
4. Mix, adding enough of a good Cabernet (I like TJ's ) to form a paste.  I like to use an old opened bottle for this.  Typically, this will be 1/2 to 1 cup.  Save some for the au jus.
5. Let sit for a bit so the flavors can meld.
6. About 30 minutes before it is time to put the roast in the oven, set the oven to broil and then cover the roast all over with the coating.  This is a one time deal.  Put a meat thermometer in the roast, making sure the end in is the center of middle of the roast.
7. Place the roast in the oven.  Immediately turn the temperature down to 350 degrees.
8. Check periodically.  The roast is done when the internal temperature reaches 135 degrees.
9. Remove the roast and let it sit for 20 minutes.  The internal temperature will rise for 10-20 minutes after you remove it from the oven.  Do not cut the roast yet!
10. Place the roast on a serving platter.

The Au jus

1. Take the drippings from the roasting pan and place in a clear measuring cup.
2. Spoon/pour off the upper clear layer (fat).
3. Place the drippings in an appropriate sized pot.
4. Simmer on a medium flame.
5. Add additional flavorings if desired,  and the rest of the wine.
6. Let simmer until an appropriate flavor and consistency is reached, (not thick, but not watery either).  The au jus should have a distinctive and strong flavor, (like if you dissolve a cube of bouillon in 1/2 cup of water), but it should not be as salty.
7. Place in a boat and serve with the beef.

Some nice additions/sides:

• Mild Horseradish
• My Cranberry sauce
• New Potatoes
• Broccoli, green beans or asparagus spears.
• French bread
• Jarlesberg swiss cheese
• TJ's Cabernet

Salt should not be added by the cook.  This will cause the meat to shrink.  Also, the cook almost always adds too much salt if done at the beginning because the ingredients haven't had the opportunity to release their flavors via cooking.

Pepper, for the same reason, should be used sparingly.  I have always felt that bad cooks use pepper to cover their sins and a general lack of imagination.

In general, let the diner add the salt and pepper to taste.  I note that the flavor only improves with a little age.  So hang on to those leftovers, which microwave just fine.

Next recipe:  London Broil

No Baste Turkey that is sure to please (ported from old site)

Every year, typically between Christmas and New Years Day, I throw a party for those of my friends who won't be away visiting family over the holidays.  The attendance varies from year to year, ranging from a low of 15 to a high of 50.

As you can imagine, cooking for that number of people requires some planning.  Typically, you want to think like a caterer, planning safe but palatable food.  I think differently.  I believe that this is the perfect opportunity to try some new things in addition to the staple set of safe dishes or things that you just get at the grocer/deli/...  Over the next several postings, I will post the recipes that I did this year.  Along with that there will be commentary as to why I chose this dish and selected the preparation technique.

First item in the list is an old favorite that I have been doing for over 20 years.  I started making this dish when I first started throwing parties for a good number of people.  I chose turkey because it was:

1. Safe (hard to mess up to the point of being inedible)
2. Seasonal
3. No one would have high expectations with it.

I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken.  I then decided to modify a recipe I had put together for twice baked duck and use that.  A candied bird has several benefits for the beginning cook:

1. No basting required - meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party.  Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.


Ingredients:

• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney's in Chicago)
• Package of Walnuts or Hazelnuts  (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)

1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking.  The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird.  Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:
1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering  until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it.  Patch as necessary.  A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour.  Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.

You will find that you have a bird that is moist, tender and flavorful.  Goes very well with stuffing and cranberry sauce.

Next time: Cranberry sauce.