Rack of Lamb
Ingredients
1 (7 bone) rack of lamb, trimmed and frenched
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
1. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
2. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
3. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Ham Glaze
1/2 cup brown sugar
3 cloves garlic
1/2 cup mango chutney
2 teaspoons orange zest
1/8 cup orange juice
1/4 cup Dijon mustard
Directions
1. Combine brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. Process until smooth.
2. Brush on cooked ham and bake for one hour at 350°F
|
ROASTED GARLIC LAMB LEG WITH ROSEMARY
POTATOES
|
|
|
1 leg of lamb, bone-in
2 heads garlic, halved
3 tablespoons olive oil
salt and freshly ground pepper, to taste
2 tablespoons Rosemary, chopped
3 pounds small red potatoes, halved
grilled asparagus or preferred vegetable, to serve
Preheat the oven to 350°F.
Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).
Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.
Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.
When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.
Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.
TIP: The garlic can be roasted and mashed the day before. Store in a tightly sealed container in the refrigerator. You could also spread over the lamb the day before and marinate overnight for a real garlic flavor. Just remember to cover well, and bring lamb to room temperature before roasting.
Serves 6-8.
|
Chef Ed's Corned Beef Recipe
One full lean corned beef
- Place in a double layer of heavy duty aluminum foil (make a well)
- Pour in two cups orange juice
- Season with pepper and pepper corns if you have them
- 4-5 large yay leaves
- Wrap foil tightly.
- Cook on 400 for 3 hours. Until fork tender
- Pour off the juice. You can pour it over your cooked cabbage.
- Mix 1 cup grey poupon with 1 cup brown sugar and brush over the beef
- Bake in the over for another 15-20 minutes, then a few minutes under the
broiler.
|
Beef Short Ribs
From Cook's Illustrated
Serves 6
Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.
Ingredients
3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves , peeled
2 cups red wine (see note)
1 cup beef broth
4 large carrots , peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored powdered gelatin
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
|
STANDING RIB ROAST
Printed from COOKS.COM
1 well-marbled standing rib roast (small end)
sea salt
cracked black pepper
garlic powder
whole garlic cloves
lean salt pork or pancetta
meat thermometer
aluminum foil
Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so.
When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks.
Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting.
If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast.
An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is.
Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning).
Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat).
The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone.
Doneness:
130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done
To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre d’Hotel Butter or Horseradish Sauce.
|
PERFECT STANDING RIB ROAST
Printed from COOKS.COM
standing rib, seasonings, aluminum foil, baking dish, 1/2 cup water, electronic meat thermometer
This is for any size standing rib, from 2 to 7 ribs. When finished, it will rival the best cooked standing ribs done in the finest restaurants! Meat cooked in this way will be perfectly pink from center to edge, with no brown heat ring on the outside and only a small portion of pink, which is the case with any other cooking method.
Preheat oven to 200°F. Yes, 200, no higher. Water boils at 212°F, why boil out the juices in your roast?
Place roast rib-side down in roasting pan, add 1/2 cup of water. Score and season the roast to your taste. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil.
Lower the rack in the oven so that the roast may be positioned in the oven with probe can be projecting from top of roast without engaging the broiling element at the top.
Set the internal temperature high limit of the thermometer to 118°F. Figure about 1/2 hr. per lb. of roast; a 10lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off.
When roast reaches an internal temperature of 118°F, remove roast from oven, leaving foil and probe intact; set on counter.
It will continue to cook by itself. Allow it to raise to 128°F, for 45 min. or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128°F. Meanwhile, raise oven temperature to 500°F.
Once roast reaches 128°F, remove foil and probe. Place in 500°F oven for 15 minutes to crisp and brown.
Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings.
Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4 inch slices; serve.
Roast should be perfectly pink throughout except for ends, which are for the well-done requests.
Enjoy! Save the rib section for warm-up in foil, carve between ribs and serve as a separate meal. Heat in oven 20 minutes.
Feel free to imbibe throughout the entire roasting process! Enjoy!
|
|
|
ROAST BEEF TENDERLOIN
Printed from COOKS.COM
Rub cut clove of garlic over a 4 to 6 lb. beef tenderloin. 4 to 6 lb. beef tenderloin. Remove surface fat and connective tissues. Rub cut clove of garlic over the tenderloin. Brush the meat with bacon fat and roast at 450 degrees for 45 to 50 minutes or internal temperature of 140. A hot oven gives a crusty outside and rare pink inside. If necessary, baste during roasting. 1/2 lb. mushrooms sauteed in butter is nice with the roast when served.
|
Cook's Illustrated's Roasted Brined Turkey
Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like Kimball did, but you'll be able to cook a turkey just as moist and flavorful.
Roasted Brined Turkey
- serves 10 to 12 -
Ingredients
Table salt
1 turkey (12-14 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
4 tablespoons unsalted butter, melted
Procedure
1. Dissolve 1 cup salt per gallon cold water for -4 to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket. Submerge turkey completely and refrigerate for predetermined amount of time.
2. Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400°F. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.
3. Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure; tuck wing tips behind back. Brush turkey breast with 2 tablespoons butter. Set turkey breast-side down on prepared V-rack; brush back with remaining 2 tablespoons butter. Roast 45 minutes.
4. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. Transfer turkey to carving board: let rest 30 minutes. Carve and serve.
