Valley Bounty: Roast Beef
In my family, the Christmas table celebrates local food just as much as Thanksgiving—every Christmas Eve, the main entrée is a select roast from one of my family’s small herd of cows. For those of you with similar “roast beast” traditions like the Whos in Whoville, order your cut of meat for the holiday table from your local farmer or butcher before it’s too late!
By Abby Getman of Community Involved in Sustaining Agriculture (CISA)
Find local beef producers here.
Dry rubs are a great way to add flavor to roasts. Here’s one suggestion: mix ½ cup Herbs de Provence, ½ tsp kosher salt, ¼ tsp freshly ground black pepper and rub thoroughly over a thawed roast. Cover, and let sit the night before cooking.
Slathering the roast with minced garlic, rosemary, salt & pepper is another method my mother, Mary Getman, uses for a marinade. Pierce the skin with a fork so the flavors penetrate, and let sit overnight. If you want to use as a marinade for a cut like London Broil, let it sit in dry red wine as well.
I love the suggestions from Gabriella Gershenson on selecting a prime cut, tying and roasting low and slow for the perfect roast beef (for an entrée, or to slice for sandwich meat later!). Check out her piece in Saveur here
This Better Homes and Gardens piece has a good chart on what size roast you need for the amount of people you’re serving, and includes cooking instructions for several styles.