As I mentioned yesterday, this little home decor blog is going to take a bit of a diversion as I spend the summer cooking at our camp kitchen. The days are pretty full, but I thought it might be kind of fun to try to blog about 1 (or 2) pictures a day from the camp kitchen. Cooking may not be your thing (honestly, it’s not mine, either, but…shhh…don’t tell anyone!!), but it’s what I’m doing these days, so I thought I’d document some things here. This is only day one, so we’ll have to see if this will work practically speaking, but here goes!
Sunday roast beef was a tradition at our house growing up. Mom would put the roast in the oven on time bake before we left for church, and we would come home to a delicious smelling lunch.
I admit that I haven’t carried on the tradition. Neither my husband or I am real fans of roast beef. In fact, in all the years we’ve been married, I’ve probably only cooked a few roast beefs.
I’m making up for lost time now!;)
Today we cooked 5 (approximately) 20 pound roasts. Here’s how my chef teacher Connie taught me to do it:
1. Place the frozen roasts on the bottom shelf of the cooler (on a large tray or pan) to thaw 3 days before you want to cook them.
2. On the morning you want to serve them, remove the outer plastic wrapping, and rub on a mixture of paprika, rosemary, thyme, garlic, and crushed peppercorn. Don’t use salt, as it may dry out the roast.
3. At 10:30 a.m., place the roasts uncovered in a 450 degree oven for 30 minutes. Then reduce heat to 225 degrees.
4. They should have reached temperature (69-74 degrees Celcius) by about 3:30 in the afternoon.
5. Cover loosely with a “tent” of foil for at least 1 hour. (This lets the juices settle and makes it really tender.)
6. Slice and place in a warming oven until serving time.
I cooked extra roast beef today and had some shaved some extra thin for tomorrow’s lunch of philly cheese steak sandwiches.