Yesterday I was chatting with my daughter, Amanda, about her annual Christmas party and the menu. One of the favorites she prepares is a wonderful eye of round roast beef. I first got this recipe years ago from Ellen, a family friend. It's been a favorite for lots of folks around here and a version is included in the Arts Council cookbook, Plate and Palate. It works for different cuts of roasts, but I think it's best done with an eye of round. It's great for a party, served thinly sliced with horseradish, mayonnaise, Dijon mustard and Kaiser rolls. You'll be amazed at how simple this is!
1. Purchase an eye of round roast (or another cut if you prefer)
2. Preheat oven to 500 degrees
3. Pierce the roast several places all over with knife and insert 1/4 clove of garlic in each spot.
4. Season all over with black pepper and salt
5. Place uncovered roast in pan and cook according to weight:
- 5 minutes per pound for rare
- 6 minutes per pound for medium
- 7 minutes per pound for well done
6. After the calculated time cut the oven off and...DO NOT OPEN FOR 2 HOURS!
Remove, after the 2 hours, and cover with foil. Slice, just before serving.
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