SC - chicken on string (and beef)

[Lark Miller]

The key to cooking good roast beef is slow cooking and keeping it well
covered so the juices don't boil out but stay inside to baste the roast.
My Dad makes roast that melts in your mouth.
At 03:44 PM 7/31/97 -0400, you wrote:
>  I still can't cook a decent roast beef, not even mundanely.  It's
>  something we rarely had as a kid, so I can only cook a pot roast.  Of
>  course, it's a wonderful pot roast, but beef by itself is something I
>  tend to shy away from -- it's such an expensive mistake.
>
>  Any fool proof medieval recipes for a beef roast?  I've got a great pork
>  roast recipe that I'll trade for it!
>
>Let's start with the basics, and then we can move on to medieval.
>
>I use the technique I found in (da-da) Joy Of Cooking.  I've not yet found
>anything that beats it.  Rub a roast beef with minced garlic, pepper (NO
>SALT) and worcestershire sauce.  Preheat your oven to 450 degrees.  Put the
>roast in the oven, and immediately reduce the heat to 325, and bake for
>12-14 minutes a pound for rare meat.  Use your temperature probe, to check.
>(Lightly, lightly grease the pan with butter in advance, to make cleanup
>easier.  Place a couple of cloves of garlic and some quartered onions in the
>pan too, and use the juice that runs off to make a gravy.  If you want
>gravy, keep the glass pan as small as possible, and put the meat down so it
>is kind of like a can on a counter, narrow end touching the pan.)
>
>I may drizzle the meat with wine as it cooks, if it appears to be dry.
>
>Note for the advanced: if I use a glass pan for the beef, I turn the
>temperature down a tad further.  Ovens heat up, and cool down in a cycle:
>but a pyrex or glass pans have such high heat indices that they keep the
>heat, and keep the temperature of the meat higher than an aluminum pan
>would.
>
>Remove the roast when done, let it stand on the counter for 10-20 minutes
>while you rescue the pan drippings for gravy, slice at the end of the time
>period, and serve.  YUM.  Gravy, for me, is taking the pan, deglazing with
>wine, using a non-period roux and serving.
>
>I've had a wonderful marinade, about 3 times, made of South Keype Jalapeno
>wine and garlic.  Very nice.  Soak the RB in the wine and minced garlic for
>about 2 hours at room temperature before cooking.
>
>	Tibor
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