Tuesday, October 30, 2012


So we've been experimenting with cheap cuts of beef lately, because we don't have a lot of excess money. The latest experiment has been with cross-rib chuck, which at times can be on sale for $1.99 - $2.99 a pound, cheaper than hamburger.

The first cross-rib chuck roast we got was okay roasted, but a bit tough. Nevertheless, it was tasty, and at sale price, induced us to go back to the store and buy another. We figured we could always make it into chili.

Bernie, however, with his intrepid internet explorations, found a cooking method that was a bit different.

We slathered the roast (and it was insanely big, I don't know what we were thinking) with a paste of garlic and olive oil, seasoned further with salt, cumin, and black pepper. Then threw the 5+ pound thing into a 500-degree oven for 25 minutes. Then, with Bernie's through-the-door meat thermometer, cooked the roast at 250; we'd had the roast on a bed of sliced onions, and added water to a depth of 1/4 inch in the pan, basting the roast now and then with that juice, until the center measured 140 degrees.

We let it "rest" wrapped in foil for another 20 minutes.

The result: so tender you could cut the thin slices with a fork. The crust (fat side up, of course) was savory, the done-ness ... perfect. John got his "done" pieces from the ends, and Alex and I got our "rare" bits in the center. The onions were really tasty, sweet and lusciously done, and the "jus" liquid was exquisite, though the meat wasn't at all dry.

Cheap -- DELICIOUS!!!!! -- WIN!

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