Years ago, I had a recipe for...

In this particular instance, I had a recipe calling for a 3-4 pound top round (perhaps eye of round roast??). Basically you marinated in in olive oil & Italian type spices for a day or two and then set oven to 500 degrees F. You cooked so many minutes per pound & then cut oven off. You left roast in oven ??? min. after that. I remember results were always great. After thin slicing with Hobart, results were thin, rare, & juicy pieces just asking to be piled high on some sourdough bread and eating with no abandon. I also remember using deglazed juices for au jis. Any help here? And, since this is a new topic ;), any fond rememberances from others regarding once remembered favorites?

So... Either no one knows this recipe; or am I being ignored?

quote:

Originally posted by Adjudicator

So... Either no one knows this recipe; or am I being ignored?

I'm not ignoring you. I know of the high heat, then off method, but I've never heard of it being used with a marinated roast for the purpose you mentioned.

My mother would take a 7 bone chuck roast, stab the bejeezus out of it, use liberal amounts of Adolph's tenderizer and marinate it in Italian salad dressing. I would then grill it on our $2.50 grill. I didn't know for years how I had a clue how done it was, but it always turned out great. She called it poor man's steak. This was a standard when the family would get together.

She was a teacher and one of her fellow teachers was bemoaning the fact he could not afford to feed steak to his family. She passed on the recipe and he was forever grateful.

I figured out later that I knew the "poor man's steak" was done correctly (medium rare) strictly by feel.

Carving is an important part of the meal, just like corned beef. Cut across the grain.

Cakes

It amost sounds like something done with flank steak, but that is a very thin cut, not a roast.

My mom used to do a roast like that ---500 degrees for 10 mins/lb--then turn of the oven and leave it closed--bout i dont know for how long it sits in oven----i quess if you had temperature probe in your oven you could use that--i do know that my mom never got the roast beef rare enough for my Dad until she started using this system---wonder if Dad or brother know the details??

Does anyone have the recipe for piccadillo that was printed by the Kahlua drink company? I remember I made a killer piccadillo from that.

Oh Well.... After some searching on Usenet, I think I have found a reasonable (substitution?) recipe for what I originally asked about.


Deli Roast Beef


4 to 6 lb. top round roast garlic salt coarse black pepper I use a 4 to 6 lb. top round roast, but can use smaller one, but it will have less rare meat. You may have trouble finding top round roast (same as London broil), but roast is much thicker and makes nice size slices for sandwiches. Ask the butcher for one if they aren't in the meat counter. Bring the meat to room temperature, season with garlic salt and coarse black pepper and put in a shallow roaster pan with a rack to sit the meat on. Preheat oven to 500 degrees, cook roast 6 mins per lb for rare, 7 to 10 mins per lb. for med/rare or med. Cut oven off, let roast sit in oven 1-1/2 hours before opening the door. If serving for dinner can reheat roast at 350 degrees for 30 mins. Will have some drippings in bottom of pan which you can add some water to and cook down for au jus gravy.
Everything seems similar here except marinade. Italian dressing sounds good for a start... Still plan to add some olive oil, though.

Here is a long-cooking roast recipe I always liked from my Grandmother - a tex-mex flavor

12 HOUR ROAST

Place in a large pan:
3-4 pound roast

Place on top of roast:
2 cups pinto beans - uncooked
i can green chilies - chopped
1 can tomatoes
1 onion - chopped
1 can tomato sauce
salt and pepper to tast

Cover entire contents with water. Place in a 250 - degree oven covered with a lid. Cook AT LEAST 12 HOURS. ( May need to cook longer - depending on your taste) Delicious!

Glad to see your post Adjudicator!

Most of the above recipes work well in a crock pot, a thread which was covered a few weeks ago. But the results are usually wonderful.

quote:

Originally posted by Adjudicator

Oh Well.... After some searching on Usenet, I think I have found a reasonable (substitution?) recipe for what I originally asked about.


Deli Roast Beef


4 to 6 lb. top round roast garlic salt coarse black pepper I use a 4 to 6 lb. top round roast, but can use smaller one, but it will have less rare meat. You may have trouble finding top round roast (same as London broil), but roast is much thicker and makes nice size slices for sandwiches. Ask the butcher for one if they aren't in the meat counter. Bring the meat to room temperature, season with garlic salt and coarse black pepper and put in a shallow roaster pan with a rack to sit the meat on. Preheat oven to 500 degrees, cook roast 6 mins per lb for rare, 7 to 10 mins per lb. for med/rare or med. Cut oven off, let roast sit in oven 1-1/2 hours before opening the door. If serving for dinner can reheat roast at 350 degrees for 30 mins. Will have some drippings in bottom of pan which you can add some water to and cook down for au jus gravy.

Everything seems similar here except marinade. Italian dressing sounds good for a start... Still plan to add some olive oil, though.

This the method my mom finally used exclusively for roastbeef---My dad was really picky re roast and this method never failed to produce perfect rare roast beef that he convinced a his family was truly the only way to eat roast beef! Personally,I cant see how olive oil could do anything but make food better! I think youll like the results and thatnks for finding this and bring it all up in the first place--could not remember the details and am glad to have this recipe

quote:

Originally posted by tiki

quote:

Originally posted by Adjudicator

Oh Well.... After some searching on Usenet, I think I have found a reasonable (substitution?) recipe for what I originally asked about.


Deli Roast Beef


4 to 6 lb. top round roast garlic salt coarse black pepper I use a 4 to 6 lb. top round roast, but can use smaller one, but it will have less rare meat. You may have trouble finding top round roast (same as London broil), but roast is much thicker and makes nice size slices for sandwiches. Ask the butcher for one if they aren't in the meat counter. Bring the meat to room temperature, season with garlic salt and coarse black pepper and put in a shallow roaster pan with a rack to sit the meat on. Preheat oven to 500 degrees, cook roast 6 mins per lb for rare, 7 to 10 mins per lb. for med/rare or med. Cut oven off, let roast sit in oven 1-1/2 hours before opening the door. If serving for dinner can reheat roast at 350 degrees for 30 mins. Will have some drippings in bottom of pan which you can add some water to and cook down for au jus gravy.

Everything seems similar here except marinade. Italian dressing sounds good for a start... Still plan to add some olive oil, though.

This the method my mom finally used exclusively for roastbeef---My dad was really picky re roast and this method never failed to produce perfect rare roast beef that he convinced a his family was truly the only way to eat roast beef! Personally,I cant see how olive oil could do anything but make food better! I think youll like the results and thatnks for finding this and bring it all up in the first place--could not remember the details and am glad to have this recipe

The pleasure is mine...

I had this posted over on another part of the forum, you might try this. I've had many people tell me it's the best Prime Rib they've every had. By prime Rib I mean a rib eye roast. The butcher can cut you a chunk to size before he makes them all into steaks.

My prime rib recipe:

Poke holes in the prime rib. Soak it in worcestershire and lawreys salt over night. Pre Heat oven to 375. Place in oven uncovered. After one hour turn oven off (don't open the door)and let sit 2-7 hours. Heat oven to 375 again for 35-40 min.

I have found that for 4.5 pound piece of meat the off time for the oven should be 4 hours and 45 minutes.

The biggest thing is never ever ever open the oven door. Letting that heat out even once won't work. I made the mistake of leaving in my pizza stone once as well, it held the heat and overcooked the meat.

quote:

Originally posted by Adjudicator

In this particular instance, I had a recipe calling for a 3-4 pound top round (perhaps eye of round roast??). Basically you marinated in in olive oil & Italian type spices for a day or two and then set oven to 500 degrees F. You cooked so many minutes per pound & then cut oven off. You left roast in oven ??? min. after that. I remember results were always great. After thin slicing with Hobart, results were thin, rare, & juicy pieces just asking to be piled high on some sourdough bread and eating with no abandon. I also remember using deglazed juices for au jis. Any help here? And, since this is a new topic ;), any fond rememberances from others regarding once remembered favorites?

Just changed my plans for tonight's dinner putting it on hold untill tommorow due to reading the above recepie Thanks I'll let you know the results. Chow Jim

I never marinated the roast, but the high temp method was the only way I ever cooked an eye of round roast. 500 degrees, 10 minutes per pound, then turn oven off and don't open for at least an hour. But I would cut slits in the roast before roasting and put slivers of garlic in each slit. That was the only seasoning I did. It was a favorite of my entire family of boys/men and is to this day. Sometimes I find it difficult to find an eye of round roast though. Don't know why.

We like our beef done medium well so leaving the oven closed as long as possible is best for us. Your own judgment as to timing is best.

Donna

quote:

Originally posted by Adjudicator

So... Either no one knows this recipe; or am I being ignored?

Oh, poor love bug....

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17372,00.html

Just perusing FN site and saw that...

The recipe that I can't find was for a dessert that I think had angel food cake torn into bits, cool whip, chocolate pudding, and creme de menthe and I think was layered.

Anyone have this one?

quote:

Originally posted by Beer&Snausages

The recipe that I can't find was for a dessert that I think had angel food cake torn into bits, cool whip, chocolate pudding, and creme de menthe and I think was layered.

Anyone have this one?

CREME DE MENTHE CAKE

1 white cake mix
1 (16 oz.) Hershey's fudge chocolate topping
1 (8 oz.) Cool Whip
Creme de menthe liqueur

Prepare cake mix as directed on box, adding 3 tablespoons of creme de menthe liqueur. Bake and cool cake completely. Place the can of fudge topping in boiling water for about 20 to 25 minutes. Spread on cake. Refrigerate overnight. Add 3 tablespoons creme de menthe to the Cool Whip and spread over the chocolate topping on the cake. Serve.

Adjuicator,
No this one had Angel Food Cake because you had to break two AFCs into pieces. Layer the AFC, then a layer of pudding, then I think you mixed the Creme de Menthe and the cool whip and layered that, then another layer of AFC, pudding and then the CW/CdM.

I think it was called Better Than Sex dessert or something like that.

Adjudicator- you have a winner there with that recepie. The only difference that I did was before marinading I did put slivers of garlick in the beef mine was a sirloin roast turned out just great. I had to do it in my conventional oven because during the winter months I usually do all my cooking on a Crawford Fortress cook stove in my kitchen, Its hard to vary the heat too much on it. Thanks Chow Jim