Below you will find the guidelines designating what to basically do with what by cut, thickness or weight, and basic cooking time.How about an old-fashioned Roast Beef recipe, pleasing folks since long before the 20th century?
Obtain a 3-lbs beef roast without bone, and tie it well with string. Rub the whole roast well with garlic and flour. Sprinkle with salt and pepper to taste
Place in a Dutch oven lined with melted butter and olive oil. Around the roast put: 1 diced carrot, 1/4 cup minced onion, 1/2 tsp sage, 2 cloves garlic.
Cover, and place in 400 degree oven for 20 minutes. Turn meat over, cover, and cook another 20 minutes.
Add a cup of water, and cook 20 minutes more.
Add another cup of ware, and cook 30 minutes longer.
Remove roast. Pass gavy and vegetables through a sieve. Slice the meat, and arrange on a platter. Garnish with the gravy.
The previous recipe is from the Emilia region of Italy: Arrosto alla moda. After you've done it once, try adding more veggies or whatever makes you happy for flavors, &c.
Links:
the main kitchen area
on to Meatballs, Sausage and Pasta sides
Group sized recipes and other links
Our Smoking Section
Wok around our Stir-fry room, but don't bring your dog and cat. hahaha
General Grilling Guidelines (uncovered, medium coals) *means covered
General Stewing and Braising
General Roasting Guidelines
