Does that overly-pink, nitrate, nitrite laden brisket from the grocery store give you that uncomfortable, what-have-they-done-to-my-food feeling? Then make it yourself and protect your health with this easy, fast way to brine brisket at home, with all natural ingredients.
A melt-in-the-mouth Corned Beef (notice the unadulterated color) that would make Dad proud to be Irish. The key here is slow cooking; do not boil! Enjoy as a one-dish meal; make Ruben sandwiches; make corned beef hash; use small pieces as a pizza topping. Is there too much to eat immediately? Freeze part for later; it freezes really well.
Here is a simple-to-prepare, but substantial soup, laden with shredded chicken, and packed with roots and rice. Make a large quantity and freeze some in quart containers for chilly winter nights, or a hearty workman's lunch.
In gravy, on top of spaghetti or fusilli, with a cocktail pick and dip, in a mini muffin liner with a dollop of horseradish...these versatile beef meat balls can be dressed up or down for any occasion.
Top round roast is lean and flavorful.
Remove defrosted roast 1 hour before cooking to bring meat to room temperature, causing it to cook more evenly.
Optional: Roast can be basted 24 hours in advance and put in a bag. The meat will absorb more of the flavors while the salt draws out flavor from the meat.
Cutting the meat against the grain leads to delicious, tender pieces that are easier to chew.
To turn the top round into a pot roast: add vegetables about 30 minutes of cooking time left, but it depends on cooking temperature, and size and amount of vegetables.
A delightfully simple (any Turkey could cook it), yet delicious Pot Roast.
If this dish needs to be held until later, reduce oven temperature to “warm,” and eat whenever. This roast has held perfectly in a warm oven for 3 hours.