Torneyboy Posted December 25, 2007 Report Share Posted December 25, 2007 Heat at 180c Link to comment Share on other sites More sharing options...
Old Hippie Posted December 26, 2007 Report Share Posted December 26, 2007 Anyone ever tried Buffalo beef? Yes, use slow fire, and medium rare at most. It is less fatty than beef, thus can dry out if over cooked. Beef roast, heat oven to 300 or maybe 275 degrees Farenheit, season the meat with salt pepper etc (or insert garlic in it the night before), chop a potato or more and arange the meat and potato in an oven dish, place in the oven. Use a meat thermometer to cook to desired "doneness" and let sit maybe 15 minutes before carving. Serve with horse radish sauce, and or gravy. Link to comment Share on other sites More sharing options...
Big Kev Posted January 21, 2008 Report Share Posted January 21, 2008 Just discovered (or rediscovered, since I remember Grandma using when I was a kid) contraption called a "pressure cooker" that can magically turn piece of tough and leathery roast into tender, falling apart meat. And simple to thicken up liquid remaining in cooker into very good gravy. Pressure cookers get my strongest endorsement! Been dealing with crappy meat where I live for years, and this is the answer! Link to comment Share on other sites More sharing options...
Lusty Posted January 26, 2008 Author Report Share Posted January 26, 2008 Ah yes!My Mum had one of them. She knocked up many a tasty meal with it. They still sell them here. Link to comment Share on other sites More sharing options...
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