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  • Roast Beef

    6 posts, 4 voices, 514 views, started Mar 29, 2009

    Posted on Sunday, March 29, 2009 by (華娃娃) ChinaDoll

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    • Diamond
      Offline

      I would like to make a roast beef and with the left over, I would like to use it for roast beef sandwiches.

      I do not like the roast beef package that is ready made for it is full of sodium and water.

      Can you give me a few suggestions on:

      what kind of roast should I get?  Rump Roast? or what?

      and some easy recipe please?  Less salt and sodium.  

      Thanks a million.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Mar 29, 2009
        • Sirloin tip or top round. My husband was a butcher before becoming an educator and I asked him.

          He says that if you use a tougher cut like rump for the first night’s dinner it will be very chewey.

          Sirloin tip would be nice for the supper and then great sliced thin for sandwiches later.

          I cut up pieces of garlic, make slits all through the meat and shove the pieces in. It gives great flavor. I use sometimes 5 or 6 cloves depending on the size of the roast. Black pepper pressed into the outside gives good flavor. Basting with a mixture of olive oil, red wine vinegar and oregano as it’s cooking gives a Tuscan taste and aroma. That’s what my grandma used to do.

          I hope this helps.



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        • 0 votes vote up vote up

          Denise LePard Elhalawany wrote Mar 29, 2009
        • Don’t know if it helps China Doll, but it sure helped me - love the basteing liquid



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        • 0 votes vote up vote up

          (華娃娃) ChinaDoll wrote Mar 29, 2009
        • This is great info.  Thanks Cynthia.

          More ? though, bake or on rotisserie?  Temp for each #?  This is a really new beginner speaking here.  Thanks.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Mar 29, 2009
        • The basting liquid is the vinegar, olive oil combo. I brush it on the meat every 10 - 15 minutes to add to the flavor. 20 - 25 minutes per pound is good and you want the internal temperature to be about 140 degrees for a medium rare roast. If you like a little more done, take it out at about 140 - 145 and cover it with heavy aluminum foil for about 10 minutes or so, which is a good idea anyway to let the meat rest before cutting. It re-distributes the juices and also continues the cooking a little.

          Rotisserie or oven - personal preference.



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