There are currently two other threads in this forum that concern beef.
One is “A filet mignon well done” - http://boards.straightdope.com/sdmb/showthread.php?t=784964
The other is “What is the best meal you ever had” - http://boards.straightdope.com/sdmb/showthread.php?t=785003
But this thread is for posting your favorite recipes for preparing beef. Some people have referenced different recipes and I thought it might be best to start a new thread dedicated to favorite recipes for beef.
There are many other sites and threads that deal with recipes. Most deal with recipes of all kinds. But this thread is just for recipes that deal with beef. That includes:
. Steaks and Filets
. Roast Beef
. Any and all other cuts of beef
Many people have discussed techniques for cooking steaks, filets and roasts of beef in one of the other two threads I referred to above.
I’d like to start off this thread with my favorite recipe for “Pot Roast” aka “Roast Beef”. This recipe includes potatoes, carrots & onions and it is fabulously delicious. I guarantee it. The Wayne family (entirely fictitous BTW) prides itself on many years of experience perfecting this recipe (about 3 years to be precise - but it’s still truly delicious - Honest!)
DELICIOUS POT ROAST
- Start with the size of roasting pan (with lid) you want for the number of guests you need to feed. I use a medium pan and that makes a small roast with lots of vegetables and sauce.
I’m not fussy about measurements. I like to cook by “feel”. You just get variations on the flavor and it’s all good. I guess the best way to describe it is make sure the pan is about twice the size of the roast. That will give you lots of vegetables and sauce.
Anyway, in a medium roasting pan, put the roast - fat side up. Then add:
2 cups of red fruit juice (I like cranberry combined with strawberry or cherry)
2 cups of water (just approximate the liquid to the size of your pan)
1 can mushroom soup
1 package onion soup
1 small tin of tomato paste (3 or 4 TBS)
2 medium onions cut into slices (so you get rings in the sauce)
(but you can cut them however you like)
4 or 5 medium potatoes cut into small pieces
2 or 3 medium carrots cut into small pieces
1 t of nice vinegar (not white - balsamic or brown) (optional)
a few pinches green herbs - thyme, basil & oregano are all good (optional)
Cover it up and put it in a 350 degree oven.
I find it takes at least 2 hours for a small roast but 3 hours is fine too. Sometimes I cook it for longer and it makes the meat softer. It depends how you like the meat. If you’re unsure, just ask the butcher how long it should be roasted in a covered pan. I love to serve it all smothered in the sauce.