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Show ALL Forums  > Recipes and Cooking  > English roast      Home login  
Joined: 12/29/2005
Msg: 8
English roastPage 1 of 1    
Tje grainy texture of the roast is most likely from the cut of meat, not the method of cooking. the meat fibers longer along the a typical roast.

you may want to cut the roast into 1/3rds, cutting across the grain. this makes the fibers shorter and allows for quicker braising. I would cook with some sort of liquid to keep the meat moist.

If you like tomato type sauces...

you could season raw sliced roast with
salt, pepper, red pepper flake, garlic powder, cumin
rub into the meat well, smear onto meat tomato paste.
place in oven pan with sliced onion and 1/4 cup water.
slow roast 325F for about 1 hour, add water if needed cover pan with foil.
return to oven till roast is tender.

make a pan of spanish rice, plate the rice and serve roasted beef over top...add a green salad and dinner is served.
Show ALL Forums  > Recipes and Cooking  > English roast