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Forum
-> Recipe Collection
-> Meat
avimom
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 Sun, May 16 2010, 7:41 pm
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Name says it all- I need some very clear instructions.
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avimom
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Sun, May 16 2010, 7:50 pm
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Thanks, but it seems a little complicated to me and I don't have some of the ingredients (parsnip and drumsticks). Any recipe that I can bake??
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avimom
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Sun, May 16 2010, 9:33 pm
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Thanks. I saw those but it seems you ned to do those on the stovetop.
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myfriends715
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Sun, May 16 2010, 9:37 pm
ok gonna give out one of my secret recipes here
Flemish carbanode of beef:
Sear the roast in a heavy bottompot
remove meat from pot
and deglaze with a ton (4 large) of sliced onions. A touch of chopped garlic after the onions really carmelize
Then while still browning add some light brown sugar and keep browning. Then deglaze with dark beer like guiness and veal stock (can use beef stock and soy sauce).
Put it all together and cover.
About 2 hours in a 350 oven.
its incredible. I've served it when I do catering and ppl go wild for it
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avimom
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Sun, May 16 2010, 9:40 pm
thanks, but....
what does deglaze mean??? how can onions carmelize if it;s out of the pot?
No beer on hand...
Thanks so much, I'm not such a cook, just want to make something tasty for y"t!!!
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Tova
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Sun, May 16 2010, 9:49 pm
Eye roast is my favorite (incredibly soft and tender).
My tried and true - for a 4 pound roast.
- 1 can wholeberry cranberry sauce
- 1 T onion soup mix (I just use garlic powder and paprika).
Pour 1/2 of cranberry sauce in roasting pan.
Place roast inside.
Cover with remaining cranberry sauce.
Sprinkle with spices.
Cook at 350 for 2 hours.
Cool and slice (I use an electric knife).
Heat in sauce to serve.
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ra_mom
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Sun, May 16 2010, 9:53 pm
| avimom wrote: | thanks, but....
what does deglaze mean??? how can onions carmelize if it;s out of the pot?
No beer on hand...
Thanks so much, I'm not such a cook, just want to make something tasty for y"t!!! |
Deglaze means to dissolve the remaining bits of sauteed food in the pan by adding liquid and heating.
Carmelizing onions means slowly sauteeing them in some oil for a very long time until they are rich and browned, bringing out the natural sweetness of the onions.
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sneakermom
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Sun, May 16 2010, 9:56 pm
deglaze means taking the meat out of the pot, using the same pot to saute the onions. The yummy taste from the roast that went into the pot, then goes into the onions.
An easier version of this recipe is simply taking some oil putting it into a pot, put flame on medium, high, fry the roast on both sides, for four minutes a side. This procedure locks in the juices of the roast and gives it a good flavor. Don't skimp on the oil though....
Take out the roast and put into an aluminum disposable pan (what I do). Saute onions in the same pot you used for the meat. Put some oil in a pan and slice two large onions and let it saute on a low flame. Stir it now and then until it gets brown and smells sweet. Add some brown sugar, salt, add any liquid (about a cup and half) you choose. Simmer for another two three minutes and then take the mixture and dump all over the roast in the aluminum pan, cover and bake for about hour and half to two hours.
Enjoy!
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Greenbelle
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Wed, Jun 05 2019, 7:05 pm
sneakermom; or anyone else...
I'm preparing your simplified recipe right now!!! thank you.
does this mean I can use ANY liquid
as in water
or
Wine?
thank you.
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Bluesky 1
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Thu, Jun 06 2019, 4:47 pm
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I would do semi dry red wine water is not gonna be nearly as good
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