H
Harpoon
Grrrr....
So like, it never fails here, there's always SOMETHING I gotta do to make it not work according to plan. Usually it's leqaving something out of a recipe or burning something.
Today well.... I burned something.
I've been getting into this cooking show on PBS that features a nutty Scandanavian guy who cooks mostly out of doors. Lotsd of fish and exotic ingredients that you just can't seem to get around here like lingonberries and cloudberries... ???
Anyways, I decided to try his Roast Beef with Garlic and Ginger...
(from www.scandcook.com )
==========
Ingredients for serving 8 persons
It makes it a whole lot easier to use a cooking thermometer when you
prepare this dish. Also, if you have time, leave the meat in the marinade
for 2-3 days.
One 4-pound (2kg) beef tenderloin roast or boneless sirloin roast, if
preferredAbout 2 teaspoons crushed black peppercorns
3 tablespoons grated ginger, or more to taste
4 garlic cloves, crushed
1/2 cup (1dl) olive oil
1/2 cup (1dl) soy sauce
2 tablespoons fresh lemon juice or 1/4 cup dry white wine, or more to taste
2 tablespoons finely chopped mixed fresh herbs, such as thyme, rosemary,
parsley, and/or sage, or more if desired
Fine sea salt and freshly ground black pepper
(*I omitted the salt of course...)
3 tablespoons unsalted butter, at room temperature
This is how you do it
Rub the roast with the pepper. Place the meat in a resealable plastic bag.
To prepare the marinade, combine the ginger, garlic, oil, soy sauce, lemon
juice, and herbs in a bowl. Mix well and pour the marinade into the
plastic bag containing the meat. Remove most of the air from the bag and
seal it carefully. Place the meat in a bowl (in case the bag leaks) and
set it in the refrigerator for 2 to 3 days, turning the bag twice a day so
the meat is evenly marinated. (If you?re pressed for time, marinate the
meat at room temperature for 2 to 3 hours, turning it occasionally.)
Let the meat stand at room temperature for 1 to 2 hours before roasting
it. (It is easier to get good, even results when the meat is not cold.)
Preheat the oven to 350°F.
Remove the roast from the bag; set the marinade aside. Scrape the
seasonings off the roast with a spoon or a butter knife (as the ginger and
garlic are likely to burn during the searing and the first roasting). Rub
the roast with salt, pepper, and about 1 tablespoon of the butter.
Heat a large nonstick skillet over high heat. Sear the roast on all sides
until browned; this should take about 4 minutes.
Transfer the roast to a baking pan. Place a meat thermometer, if you have
one, in the middle of the roast. Roast in the middle of the oven for 40
minutes. Take the roast out of the oven, turn it over, and let it rest,
uncovered, for 20 minutes. Reduce the oven temperature to 300°F.
Pour the reserved marinade over the roast and roast for an additional 20
to 30 minutes, or until the thermometer (or an instant-read thermometer)
registers 135°F for medium-rare, 145°F for medium. Transfer the meat to a
cutting board and let it rest, uncovered, for at least 20 minutes. (If you
keep the meat thermometer in the roast, you will notice that the
temperature increases a few degrees, and then very slowly starts to
decrease.) Set the baking dish aside.
Just before serving, pour the pan juices and any juices that have
collected on the carving board into a small saucepan and simmer for 2
minutes. Strain the liquid through a metal sieve lined with a piece of
cheesecloth and return it to the pan. Season with lemon juice, salt,
and/or ginger, if necessary. Stir in the rest of the butter; do not let
the sauce boil.
Carve the meat and arrange on a platter and serve with the sauce on the side.
Note: If you do not have a pepper mill or a mortar and pestle, you can
crush the peppercorns on a cutting board or other hard surface using the
bottom of a skillet.
=====
I'm using a very low sodium soy sauce and I've cut out any other use of salt...
I burned myself on my meat thermometer as I was setting the timer to let the meat "rest" the thermometer was sticking up and zinged the inside of my left arm... Whoops!
So like, it never fails here, there's always SOMETHING I gotta do to make it not work according to plan. Usually it's leqaving something out of a recipe or burning something.
Today well.... I burned something.
I've been getting into this cooking show on PBS that features a nutty Scandanavian guy who cooks mostly out of doors. Lotsd of fish and exotic ingredients that you just can't seem to get around here like lingonberries and cloudberries... ???
Anyways, I decided to try his Roast Beef with Garlic and Ginger...
(from www.scandcook.com )
==========
Ingredients for serving 8 persons
It makes it a whole lot easier to use a cooking thermometer when you
prepare this dish. Also, if you have time, leave the meat in the marinade
for 2-3 days.
One 4-pound (2kg) beef tenderloin roast or boneless sirloin roast, if
preferredAbout 2 teaspoons crushed black peppercorns
3 tablespoons grated ginger, or more to taste
4 garlic cloves, crushed
1/2 cup (1dl) olive oil
1/2 cup (1dl) soy sauce
2 tablespoons fresh lemon juice or 1/4 cup dry white wine, or more to taste
2 tablespoons finely chopped mixed fresh herbs, such as thyme, rosemary,
parsley, and/or sage, or more if desired
Fine sea salt and freshly ground black pepper
(*I omitted the salt of course...)
3 tablespoons unsalted butter, at room temperature
This is how you do it
Rub the roast with the pepper. Place the meat in a resealable plastic bag.
To prepare the marinade, combine the ginger, garlic, oil, soy sauce, lemon
juice, and herbs in a bowl. Mix well and pour the marinade into the
plastic bag containing the meat. Remove most of the air from the bag and
seal it carefully. Place the meat in a bowl (in case the bag leaks) and
set it in the refrigerator for 2 to 3 days, turning the bag twice a day so
the meat is evenly marinated. (If you?re pressed for time, marinate the
meat at room temperature for 2 to 3 hours, turning it occasionally.)
Let the meat stand at room temperature for 1 to 2 hours before roasting
it. (It is easier to get good, even results when the meat is not cold.)
Preheat the oven to 350°F.
Remove the roast from the bag; set the marinade aside. Scrape the
seasonings off the roast with a spoon or a butter knife (as the ginger and
garlic are likely to burn during the searing and the first roasting). Rub
the roast with salt, pepper, and about 1 tablespoon of the butter.
Heat a large nonstick skillet over high heat. Sear the roast on all sides
until browned; this should take about 4 minutes.
Transfer the roast to a baking pan. Place a meat thermometer, if you have
one, in the middle of the roast. Roast in the middle of the oven for 40
minutes. Take the roast out of the oven, turn it over, and let it rest,
uncovered, for 20 minutes. Reduce the oven temperature to 300°F.
Pour the reserved marinade over the roast and roast for an additional 20
to 30 minutes, or until the thermometer (or an instant-read thermometer)
registers 135°F for medium-rare, 145°F for medium. Transfer the meat to a
cutting board and let it rest, uncovered, for at least 20 minutes. (If you
keep the meat thermometer in the roast, you will notice that the
temperature increases a few degrees, and then very slowly starts to
decrease.) Set the baking dish aside.
Just before serving, pour the pan juices and any juices that have
collected on the carving board into a small saucepan and simmer for 2
minutes. Strain the liquid through a metal sieve lined with a piece of
cheesecloth and return it to the pan. Season with lemon juice, salt,
and/or ginger, if necessary. Stir in the rest of the butter; do not let
the sauce boil.
Carve the meat and arrange on a platter and serve with the sauce on the side.
Note: If you do not have a pepper mill or a mortar and pestle, you can
crush the peppercorns on a cutting board or other hard surface using the
bottom of a skillet.
=====
I'm using a very low sodium soy sauce and I've cut out any other use of salt...
I burned myself on my meat thermometer as I was setting the timer to let the meat "rest" the thermometer was sticking up and zinged the inside of my left arm... Whoops!
