KITCHEN BOUQUET ROAST BEEF RECIPES RECIPES

Steps:

• Sprinkle roast with salt and pepper and dredge in about half a cup of flour.
• Heat oil in a large Dutch oven or roaster pan that can be placed in the oven.
• Brown meat on all sides.
• Add about a pint of water, cover roasting pan with lid and place in 350° oven.
• Bake about 2 hours.
• Put in potatoes, sliced in half lengthwise, carrots that are peeled and sliced lengthwise if very thick.
• Add another cup or pint of water if necessary.
• Salt and pepper vegetables.
• Cook in oven another hour to an hour and a half, or until carrots are cooked all the way through.
• Remove carrots and potatoes to a casserole dish.
• Remove meat to a platter and slice.
• Place roaster pan on stove top on medium high heat.
• Starting with about a half cup of flour, add cold water and whisk until mixture becomes runny.
• Whisk into broth mixture from meat.
• Season with garlic powder, pepper, parsley and a few drops of Kitchen Bouquet seasoning.
• If necessary, whisk another batch of flour paste into broth from meat in order to get a thickened gravy.
• Serve with meat and vegetables.

Steps:

• Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
• Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
• ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
• When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
• Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
• Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
• At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
• Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
• Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
• Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
• Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
• For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
• When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
• Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).