SC - help oop

[Philip & Susan Troy]

Peter93835 at aol.com wrote:

>         I have a boneless botom blade beef roast of 1.5 pounds, how do I cook it .
>         It need not to be period or anaything, it just need to be cooked . I have an
> oven and the needed pots, some buter, salt and pepper, litle garlic and
> runing water. All I need is a simple recipe.

Bottom blade is, I believe, part of the shoulder structure or chuck. You
might be better off braising this. General instructions for braising (or
pot-roasting) would be to brown the meat (either whole or in chunks as
for stew) in a wide pan, in some butter. Take your time, as you don't
want the butter to burn, but you want the meat to get good and brown on
the outside. Transfer the meat to a pot just big enough to hold it
comfortably. Bigger pot equals more liquid, which means more gravy but
tasteless meat. 

Deglaze your browning pan with a little boiling water (in other words,
pour some liquid into the pan, over the heat, and gently scrape off the
brown gunk that is probably stuck there). This will flavor your cooking
liquid, and also make it easier to wash the pan. Pour this brown water
over the meat in the other pot and top off the pot with enough liquid to
just cover the meat. Flavorful liquids are best for this, like stock,
wine or beer, or tomato juice, or some combination, but water will
certainly do in a pinch. Add any flavorings you want to, and have, to
the cooking liquid, except for salt, which you should add at the end,
when you know how much liquid you've got. Bring to a boil quickly over
high heat, then lower the heat so the liquid is simmering gently, and
let it go, partially covered, for about ninety minutes, or until tender.
You may or may not want to stir in a pat of butter into your gravy
before serving. This will enrich it and thicken it ever so slightly.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com

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