Monday, November 29, 2010

Roast beef

Thanks giving has moved on lets save the left over turkey for another time. this roast beef is tender and succulent. The carmelization on the meat is excellent and it is bursting with flavor. It is cooked with fresh herbs and spices. Let me share a little secret with you. if you want the best flavored meat, try this before cooking, make a little seasoning of your own with chopped green onion, black pepper and salt and thyme fresh time is best. Grind all this together, and punch holes in meat at random spots, do not make holes wider that the knife blade because you don't want juices to escape, make the holes deep but not all the way through the meat then stuff the holes with the season mixture and cook with the the hole sides down to seal them while cooking.With this method a cheap cut of meat when sliced will look like an expensive dish and amazingly good. One of the ways we cook it in Jamaica.

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