Need cooking advice

Oldest grandson has asked if I'll cook tomorrow. Its been a while since
I've done Sunday dinner and I'd like to do something different for me.

Now I love roast beef, but I always make a pot roast, or once or twice a
year pay a fortune and have a rib roast. I do make tri-tips, but we always
slice that on sourdough rolls.

I don't even know what cuts of beef I can use to make a medium rare roast to
have for dinner, with any luck with a Yorkshire Pudding, and to slice for
sandwiches the next day. My cookbooks aren't even being a lot of help.

So what cuts can I roast successfully? Any tips?

Thanks in advance, from me of course but also from Michael (grandson) and
Kayla (food hound)

Jo

On Feb 9, 10:45*am, "jofirey" wrote:


I don't even know what cuts of beef I can use to make a medium rare roast to
have for dinner, with any luck with a Yorkshire Pudding, and to slice for
sandwiches the next day. *

Topside

Lesley

Slave of the Fabulous Furballs

There is always google to check on beef cuts and such
"jofirey" wrote in message
...
Oldest grandson has asked if I'll cook tomorrow. Its been a while since
I've done Sunday dinner and I'd like to do something different for me.

Now I love roast beef, but I always make a pot roast, or once or twice a
year pay a fortune and have a rib roast. I do make tri-tips, but we
always slice that on sourdough rolls.

I don't even know what cuts of beef I can use to make a medium rare roast
to have for dinner, with any luck with a Yorkshire Pudding, and to slice
for sandwiches the next day. My cookbooks aren't even being a lot of
help.

So what cuts can I roast successfully? Any tips?

Thanks in advance, from me of course but also from Michael (grandson) and
Kayla (food hound)

Jo

jofirey kirjoitti:
Oldest grandson has asked if I'll cook tomorrow. Its been a while since
I've done Sunday dinner and I'd like to do something different for me.

Now I love roast beef, but I always make a pot roast, or once or twice a
year pay a fortune and have a rib roast. I do make tri-tips, but we always
slice that on sourdough rolls.

I don't even know what cuts of beef I can use to make a medium rare roast to
have for dinner, with any luck with a Yorkshire Pudding, and to slice for
sandwiches the next day. My cookbooks aren't even being a lot of help.

So what cuts can I roast successfully? Any tips?

Thanks in advance, from me of course but also from Michael (grandson) and
Kayla (food hound)

Jo


Guides on cuts:
http://gourmetsleuth.com/beefcuts.htm
http://en.wikipedia.org/wiki/Beef
http://www.beefitswhatsfordinner.com...beef/types.asp

--
Christine in Laitila, Finland
christal63 (at) gmail (dot) com

"jofirey" wrote in message
...
Oldest grandson has asked if I'll cook tomorrow. Its been a
while since I've done Sunday dinner and I'd like to do
something different for me.

Now I love roast beef, but I always make a pot roast, or once
or twice a year pay a fortune and have a rib roast. I do make
tri-tips, but we always slice that on sourdough rolls.

I don't even know what cuts of beef I can use to make a medium
rare roast to have for dinner, with any luck with a Yorkshire
Pudding, and to slice for sandwiches the next day. My
cookbooks aren't even being a lot of help.

So what cuts can I roast successfully? Any tips?

Thanks in advance, from me of course but also from Michael
(grandson) and Kayla (food hound)

Jo




I like to buy an eye of round roast, which is a very lean cut,
but that can be a bit tough so I slice onions onto some foil,
season the meat, and wrap it tight to cook in it's own juices.
My family likes it try not to over cook it though, it gets a
bit dry if you do.

Sara

jofirey wrote:

Oldest grandson has asked if I'll cook tomorrow. Its been a while since
I've done Sunday dinner and I'd like to do something different for me.

Now I love roast beef, but I always make a pot roast, or once or twice a
year pay a fortune and have a rib roast. I do make tri-tips, but we always
slice that on sourdough rolls.

I don't even know what cuts of beef I can use to make a medium rare roast to
have for dinner, with any luck with a Yorkshire Pudding, and to slice for
sandwiches the next day. My cookbooks aren't even being a lot of help.

So what cuts can I roast successfully? Any tips?

Want a 1/2 pound pork chop?

Joyce

--
To send email to this address, remove the triple-X from my user name.

jofirey wrote:
So what cuts can I roast successfully? Any tips?

Standing rib roast is fabulous, but pricey. A chuck is good if you like
meat completely cooked.

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

wrote:
Want a 1/2 pound pork chop?

lol. have you still not cooked it. how long will it keep.

--
Marina, Miranda and Caliban. In loving memory of Frank and Nikki.

"Victor Martinez" wrote in message
...
jofirey wrote:
So what cuts can I roast successfully? Any tips?

Standing rib roast is fabulous, but pricey. A chuck is good if you like
meat completely cooked.

I always braise chuck if I cook it. Just too tough otherwise.

I've got a 3.5# Sirloin Tip and got my fingers crossed that it will be OK at
medium rare.

At least I know the chocolate pie in the freezer in fabulous.

Jo

Marina wrote:

wrote:
Want a 1/2 pound pork chop?

lol. have you still not cooked it. how long will it keep.

Since it looked like I wasn't going to cook it that soon, I stuck it
in the freezer. I figure it'll last a while in there, but I hope that
didn't wreck its flavor.

Joyce

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To send email to this address, remove the triple-X from my user name.