Bildirimlerim is shifting focus this summer as I am preparing meals at our camp kitchen daily
Growing up, a Sunday roast beef was a family custom; Mom baked it before church so we had a wonderful lunch upon returning
We have not maintained that custom; neither my spouse nor I particularly enjoy roast beef, having cooked it only a few times during our marriage
I am now making up for those past occasions
Today, we prepared about 5 roasts, each weighing around 20 pounds; here is the method taught to me by my chef teacher Connie
First, put the frozen roasts on a large tray or pan on the bottom shelf of the cooler to thaw 3 days before cooking
Next, on the morning of serving, take off the outer plastic film and coat the meat with paprika, rosemary, thyme, garlic, and crushed peppercorn; avoid salt to prevent dryness
Start at 10:30 a.m. by placing the roasts uncovered in a 450 degree oven for 30 minutes, then lower the heat to 225 degrees
The roasts should reach the target temperature of 69-74 degrees Celcius around 3:30 in the afternoon
Afterward, loosely cover them with a foil 'tent' for a minimum of 1 hour to allow juices to settle and achieve tenderness
Finally, slice the meat and keep it warm in a warming oven until it is ready to serve
I made extra roast beef today and thinly shaved some for tomorrow's philly cheese steak sandwiches
