SALT AND PEPPER BEEF ROAST
4 to 6 pounds boned tied beef cross rib (chuck) roast
1/4 cup plus 1 1/2 teaspoons coarse salt, divided use
1/4 cup sugar
2 tablespoons coarse-ground pepper*
1/2 cup prepared horseradish
Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours.
Rinse meat and pat dry; if desired, cover and chill up to 1 day.
WHEN READY TO COOK:
In a small bowl, mix the remaining 1 1/2 teaspoons salt, pepper, and horseradish. Set beef on a rack in a 9- by 13-inch pan. Pat horseradish mixture over the top and sides of beef.
Roast in a 375 degrees F regular oven (or 235 degrees F convection oven) until a meat thermometer inserted in center of thickest part reaches 120 to 125 degrees F, 1 1/2 to 2 hours. Remove from oven and let stand in a warm place at least 20 minutes.
Transfer meat to a rimmed platter or board; scrape any pan juices into a small bowl. Cut meat across the grain into very thin slices.** Spoon pan juices onto portions.
*For a mellow flavor, use the Spice Hunter's white peppercorns, from Sarawak in Malaysia; you'll find them with the spices at most supermarkets.
**The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.
SERVING SUGGESTION:
Potatoes, baked alongside the roast, make a perfectly easy accompaniment.
Makes: 12 to 18 servings
Source: Sunset magazine, March 2002
4 to 6 pounds boned tied beef cross rib (chuck) roast
1/4 cup plus 1 1/2 teaspoons coarse salt, divided use
1/4 cup sugar
2 tablespoons coarse-ground pepper*
1/2 cup prepared horseradish
Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours.
Rinse meat and pat dry; if desired, cover and chill up to 1 day.
WHEN READY TO COOK:
In a small bowl, mix the remaining 1 1/2 teaspoons salt, pepper, and horseradish. Set beef on a rack in a 9- by 13-inch pan. Pat horseradish mixture over the top and sides of beef.
Roast in a 375 degrees F regular oven (or 235 degrees F convection oven) until a meat thermometer inserted in center of thickest part reaches 120 to 125 degrees F, 1 1/2 to 2 hours. Remove from oven and let stand in a warm place at least 20 minutes.
Transfer meat to a rimmed platter or board; scrape any pan juices into a small bowl. Cut meat across the grain into very thin slices.** Spoon pan juices onto portions.
*For a mellow flavor, use the Spice Hunter's white peppercorns, from Sarawak in Malaysia; you'll find them with the spices at most supermarkets.
**The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.
SERVING SUGGESTION:
Potatoes, baked alongside the roast, make a perfectly easy accompaniment.
Makes: 12 to 18 servings
Source: Sunset magazine, March 2002
MsgID: 3154516
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-02 thru 02-29-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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