Cincinnati Enquirer, 2 November, 1966
What Do You Know About Beef Roasts? Americans lit meat! Though the United State ha only 4 of the world's population, it consumes 30 of to meat, about 160 pounds per capita par yaar. Ai popular ai meat it, it it no wonder that it ii the frit item we think of in planning a meal. Since meat it probably also the most expensive item on the menu, it benqoves us to learn to shop for it with an eye to bargains, to cook it with as litHe shrinkage and waste as possible, and to store it to retain its freshness and nutritive value. Meat is valuable, treat it with the respect it deserves, and it will repay you with wonderful wonderful meals. On this page we are featuring three well-liked well-liked well-liked beef cuts. We hope we can take some of the mystery out of cooking each one. ,4'"' '" "VV ' -it -it '. v ... , j- j- : . x Rolled Rib Roast f y r BY PAT WILLIAMS Enquirer Food Editor SELECTING THE ROAST: Try to select a top-quality top-quality top-quality beef if you plan to roast It. It Is not so important if you plan to cook It as a pot roast. A piece with a good fat covering and streaks of fat through the lean will be Jucler than a lean cut. A high-quality high-quality high-quality sirloin tip roast may also be used for both roasting or pot roast. AMOUNT TO BUY: Count on 3 to 4 servings pef pound of boneless roast. If the sirloin tip does not have a fat covering, have the meat man roll It, cover with fat and tie It. PREPARING TUE ROAST: Season roast with salt and pepper. Place rolled rib roast fat side up on rack. Do not add water, do not flour; do not cover. (Covering (Covering a roast gives It a steam-cooked steam-cooked steam-cooked flavor, not a true roast flavor.) Notes On Beef Cookery When using a meat thermometer, make a hole in the meat with a skewer, then insert the tip of the thermometer thermometer so that it is as near the center of the roast as possible. The bulb must not touch bone or fat for accuracy's accuracy's sake. Meat should be cooked at a low to moderate temperature. temperature. It will be more tender, juicy and flavorful when cooked slowly. Low temperature also means eosier, more economical economical carving. There will be no hard crust to carve through, and the more tender meat holds together better. COOKING THE ROAST: Roast in preheated 325-de- 325-de- 325-de- 325-de- degree oven for 28 to 30 m 1 n u t e per pound for rare meat 33 to 35 in 1 n u t e s per pound for medium 37 to 40 m 1 n u t e s per pound for well done. The meat thermometer Is the only really accurate guide for doneness. It should read 140 degrees for rare; 160 degrees for medium and 170 degrees for well done. Usually rump and sirloin tip roasts are better medium medium or well-done well-done well-done than rare. They are not as tender as the rib roasts. A thinner rolled roast generally will take longer to roast than a chunky fat one. NOTEi Both the rolled rump roast and the sirloin tip roast may be used for pot roast and can be cooked In the same way as a chuck roast, by braising. v $ J ' ' Chuck Roast Th Cincinnati Enquirer and features for women WEDNESDAY MORNING, NOVEMBER 2, 1966 SELECTING THE ROAST: There are two common chuck roast cuts. The arm pot roast is a fine meaty pot roast with a small round bone. A Winch thick piece usually weighs between 3 and 4 pounds. The blade pot roast Is a moderately priced pot roast from the chuck. It contains a section of the blade bone which Is long and flat, and It has two smaller bones as well. A 1 Winch thick piece weighs about 3 to 4 pounds. PREPARING THE ROAST: Below are several different pot roasts which can be made with either the chuck roast or the rolled round or sirloin tip roasts. POT ROAST 3 to 4 pound rolled rump or chuck roast Flour Salt and Pepper 2 tablespoons fat i cup water Roll meat In flour. Brown on all sides in hot fat In Dutch oven. Season with salt and pepper. Add water. Cover tightly and cook slowly 2Va to 3 hours or until tender. Add more water If it should be necessary necessary to keep roast from sticking. If desired, vegetables may be cooked with the meat during the last 45 minutes or so of ccoking. Carrots, quartered potatoes and white onions are particularly particularly good cooked this way. Makes 6 to 8 servings. VARIATION'S Use tomato Juice, tomatoes tomatoes or consomme instead of water for the liquid. Add 1 pound can tomatoes; tomatoes; 3 medium onions, sliced; V'a teaspoon cloves, Vi teaspoon marjoram; 6 whole peppers and Va cup cup vinegar to the meat after browning. Add 1 cup boiling water and 2 cups cranberries to the meat after it has cooked about an hour. Bast with the cranberries occasionally. occasionally. About 4S mlnutej be fore pot roast Is done, add 3 medium sliced onions, VA cups chill sauce and Vi cup chopped dill pickles. After browning the meat, add 1 minced clove of garlic, 1 bay leaf, pinch of dried thyme, V cup red wine. ?e w II.'' A V - v - v ' - . I ' r . 1 ' -' -' s SELECTING THE ROAST: There are usually seven ribs In the rib section from which the glamorous standing standing rib roasts can be cut. There may be some difference difference in price. 4 , , Standing Rib Roast The first rib roast, from the short loin end, Is the choicest. It has more of the solid tender "rib eye" of the meat. The center rib roast Is next and the sixth and seventh ribs, from the chuck or shoulder end of the rib section, have the Jeast "rib eye" and are therefor a slightly less choice and tender cut. The standing rib roast Is sold with the backbone and small rib bones still attached, attached, and then It may be called a 10-inch 10-inch 10-inch standing rib roast It la called a 7-lnch 7-lnch 7-lnch roast when three Inches of the rib ends are cut off. (These are sold, by the way, as short ribs ) Obviously, the 7-lnch 7-lnch 7-lnch rib roast will be more expensive expensive per pound than the 10-Inch. 10-Inch. 10-Inch. AMOUNT TO BUY: Buy at least a 2 to 3 rib roast which will usually weigh between 4 and 5 pounds. Count on 2 to 3 servings per pound. Ask the meat man to separate the backbone backbone from the ribs, then you can remove It In the kitchen after roasting. This will make carving easier, by far. PREPARING THE ROAST: The standing rib roast was named because It provides its own rack. Season it with salt and pepper. Place it in an uncovered roasting pan without a rack, bone side down and fat side up. This not only enables the meat to stand solidly, but allows It to baste Itself during the roasting process. Do not add wavr. Vo not cover. COOKING TOE ROAST: Roast In preheated 325-de-gree 325-de-gree 325-de-gree 325-de-gree 325-de-gree oven for 18 to 20 minutes per pound for rare meat. 22 to 25 minutes per pound for medium. 27 to 30 minutes per pound for well-done. well-done. well-done. The meat thermometer Is the only really accurate guide f or d o n e n e s s. It should read 140 degrees for rare; 160 degrees for medium medium and 170 degrees for well-done. well-done. well-done. CARVINO TIIE ROASTt Cover and let the roast stand In open oven or other warm place about 20 to 30 minutes for a rare roast, about half that for a well-done well-done well-done or medium roast Place the roast, cut surface up, on a platter with at least 2 Inches of space all around the roast Insert fork between between top ribs. Cut from outside edge across the rib. To loosen slice cut along bone with the tip of the carving knife at a vertical angle. The Beef Gravies POT ROAST GRAVY: After meat is cooked, re. move it from pan onto a warm platter. Skim most of the fat from meat stock in Dutch oven. Add water to make 2 to 3 cups of liquid. Heat. Combine 3 to 4 tablespoons tablespoons flour with 'j cup water and stir to make smooth paste. Blend into the hot liquid. Cook, stirring constantly until smooth and thickened. Season with salt and pepper to taste. STANDING RIB ROAST GRAVY: Beef au Jus-skim Jus-skim Jus-skim fat from pan drippings. Serve the natural meat Juices without any thickening. GOOD BEEF GRAVY: Remove roast to heated platter. Pour off fat and meat juices into measuring cup, leaving crusty bits of meat in pan. When fat comes to the top, skim off and measure 2 tablespoons back into roasting pan for each cup of gravy. Stir in the Same amount of fiour. Remove roasting pan from heat and stir in the liquid, adding waer or milk to extend the meat Juices if needed. Stir in crusty pieces of meat from the bottom of the pan. Return the pan to the heat and cook, stirring constantly, until smooth and thiclentd. Season to taste with salt and pepper.