Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-11-01 / 11. szám
Beef Roast Beef Roast 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 1 cup coarsely chopped onion 1/2 cup coarsely chopped turnip, rutabaga, parsnip, or parsley root 2 cloves garlic 6 teaspoons Chefs Salt (see index) 4 tablespoons oil, lard, or other natural shortening 2 tablespoons Kitchen Bouquet (optional) 1 cup oil or other shortening 4 to 5 pound beef roast 1 cup red wine mixed with 1 cup beef consomme, or 2 cups beef consomme 1. Put the chopped vegetables, garlic, and 2 teaspoons Chef's Salt into a roasting pan. Add 2 cups of water. Preheat oven to 350° degrees. 2. Rub the roast with the 4 tablespooqs shortening, 4 teaspoons Chef's Salt, and Kitchen Bouquet. On top of the stove, hekt a heavy skillet large enough to hold the roast. Place 1 /2cu p of the oil or other shortening in the empty pan as it heats. When the shortening starts |§ smoke, gently ease in the meat. Press it to the frying pan for 2 to 3 nunut^Juntil the surface turns brown. Remove, let the shorteningheat up again, and repeat until all sides of the meat are seared brown andcrusty. Discar 3. Place the meat on a doubhf sheet of aluminum foil largeenough to wrap so that the folds are on the top of the meat. Bring up the tp|t) ends and the two sides of the aluminum foil. Be sure that there is fio crease on the bottom. Lace the meat with tj|l mixture of winll|ilE consomme, or with jöjj? the consomme if you are not using wine. Close the foil and place the meat on top of the vegetables in the roasting pan/ Cover and roast for 75 to 90 minutes, or until a meat termométer (the type you stick into the meat for afew seconds ugtil it registers) registers 100 degrees internal temperature. Remove meat from the oven. Carefully lift the cover so as not to bum yourself with the steam. f|pen the aluminum foil and pour the accumulated liquidimmthe foil onto the vegetables in the pan. Let the beef stand 1 lg: , , at room temperajffre q|*U:lJ?|y or cookie sheet for approximately 1 hour. 4. While the meat is cooling, drain the pan juices through a sieve and empty into a chilled pot. Add a handful of ice cubes tö bifrig the fat to the top so you can remove it easily. 5. Remove the garlic and run the vegetables through an electric blender, or press them by hand through a sieve. Add to the cooking liquid, let stand for a few minutes, and again remove the fat from the top. 6. If you like a thick gravy, mix 2 tablespoons flour with 1 tablespoon cornstarch and 1/2 cup water for each pint of liquid. Bring the cooking —continued next page 30 HUNGARIAN HERITAGE REVIEW NOVEMBER 1991
