Bit of background-We don't go out to eat. There's only so many ways I know to fix beef, eggs, and milk. So, I am constantly looking for new ways to fix things. We don't do roasts, we just don't like them. I would always just slow roast and BBQ them. But that can get old. Egg sandwiches for lunch everyday gets a bit old, and lunchmeat is not cheap! So, I decided to figure out how to make my own, and I did.
1-I used a tip roast, 3 pounds
2-I didn't trim any fat off, as there wasn't really any to trim, but you will need to trim down to 1/8 inch if needed.
3-Put in a bowl of water and add salt. I used 3/4 c Kosher salt and I don't know, 2-4 quarts water? Place this is the fridge for 7 days to 3 weeks. I did it for 8 days and it was perfectly salted.
4-When its time is up, remove it from the fridge and bowl, rinse it off, and make the rub
RUB:
3T freshly ground pepper
2T ground coriander (I ground it fresh from what I grew. Coriander is cilantro seed)
dash of cayenne (not really needed)
1T paprika
1T veg oil
good sized tsp of chopped garlic without the juice (I use store bought pre-chopped)
Rub this all over the outside liberally.
Wrap three times in alum foil and seal WELL!
5-Bake at 240 degrees F one hour per pound (although I'm sure there's a minimum)
6-When done, place in the fridge over night
7-The next morning, pour off the juice, unwrap (rinse the foil to use again-do NOT rinse the meat) and plop in on the cutting board
8-Slice THINLY (OH the smell, the SMELL MWAH ha ha ha ha haaaa!)...ahem, sorry...
It was very tasty.
No comments:
Post a Comment
Oh! Thank you for commenting!