Chuck eye roast

Posted: Mon, May 30 2011, 12:30 am Post subject: Chuck eye roast

Does anyone have a good recipe for chuch eye roast and also for brisket please respond

Posted: Mon, May 30 2011, 6:07 pm Post subject: re: Chuck eye roast

Erm, you'll probably get a better response if you have this under Meat as opposed to Side dish.

Anyway, for roast, you need a meat thermometer. I would usually dust with flour, sprinkle with paprika, mustard, onion soup powder, then cook in fairly high oven till the thermometer gauge reads where you want (rare/medium/well done).

For brisket, I would first sear all surfaces till browned, sautee a few chopped onions, carrots, celery. Cover the meat with vegetables, chopped prunes (optional), 1-2 cups of dry red wine, again salt, pepper, generous paprika and cover very well (I use double foil). Cook on fast oven (180C) for the first 20min, then lower temperature to 140C and cook for 4-5hours. Let cool, then slice across the grain. This will come out fork tender. Save all vegetables and juice (skim fat once cold), whiz in a handblender to make gravy. Reheat as many slices as needed in the gravy. This freezes beautifully.

Gold Member Joined: Nov 22 2006 Posts: 1733

Flemish Carbonnade of Beef

Ingredients:

* 1 tied chuck roast (about 3 lbs)
* 3 large Spanish onions- sliced
* 4 cloves chopped garlic
* � C brown sugar
* 1 box beef broth (32oz)- I prefer Manishewitz
* 1 bottle Guinness Stout beer (12 oz)
* ⅓ C soy sauce
* 3 T vegetable oil

Procedure:

1. Preheat oven to 350
2. heat oil in a heavy bottom stock pot
3. sear meat in oil until all sides are dark brown, you really want to get good color on the meat
4. remove roast and set aside
5. add onions to oil and saute making sure to scrape off the bits hat the meat left on the bottom of the pot
6. saute onions until dark brown and caramelized well- this is a slow process but worth it!!!
7. add garlic and brown sugar and continue to cook for 5 minutes
8. add beef broth, Guinness and soy sauce cook for an additional 3 minutes
9. add chuck roast back into stockpot
10. cover tightly and place in oven for 2 hrs
11. remove roast and let cool thoroughly - this cuts best when cold
12. remove string and slice - submerge in sauce while reheating.
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