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Originally posted by wackymother
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Cooking to medium rare, I think. I did season it all around (with thyme). Ok, I'll leave it... -
Don't cook it quite as long as you would if you were serving it right away, even for medium rare. You want it just under medium rare. Meat kind of keeps cooking even after it's out of the oven.Originally posted by Glitter BrunelloComment
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It will continue to cook for quite sometime after removing from the oven. The internal temp should be about 145 degrees. I roast at 425 degrees for approximately 45-60 minutes for a roast between 4-6 pounds, and I usually sear the roast before placing in the oven to help keep the juices in.
Joy“ Peace, if it ever exists, will not be based on the fear of war but on the love of peace. ”
— Herman WoukComment
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Wait did you season it yet if not use a Horseradish incrusted base before cooking it. The horseradish crusts up slightly burnt to add slightly more intense flavor. BTW I think We need a cook smiley,Originally posted by Glitter BrunelloTimeshareforums Shirts and Mugs on sale now! http://www.cafepress.com/ts4msComment
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I am using a "slow roast" recipe, cooking at 250 for 2 hours. Recipe says internal temp should be 130 degrees, so I think that allows for some cooking after I take it out.Originally posted by joycapecod
I didn't sear it, darn!Comment
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Just an update (still winding down) - the horseradish cream sauce was a HUGE hit -- I ended up using a LOT more horseradish (I think it was mild maybe, it was "homestyle"). I did the two versions - one with and one without cranberry sauce. I liked the white best. Thanks again, Jericap.
The roast came out great - I cooked it yesterday and we reheated slightly before slicing today. I am definitely going to do that more often now that I see how easy (and tasty) it is. Next time I will try searing first. And, Frank, I may even try the horseradish crust - turns out I love horseradish, but had no idea!
I don't know what I'd do with my timeshare forum friends to talk me through my holiday menu
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Mmm, horseradish! I loooove horseradish. Congratulations on a successful roasting experience!Comment
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No problem...Glad it turned out well...I forgot there are 2 types of prepared horseradish...mild and hot...I usually use hot and add more also..Originally posted by Glitter Brunello View PostJust an update (still winding down) - the horseradish cream sauce was a HUGE hit -- I ended up using a LOT more horseradish (I think it was mild maybe, it was "homestyle"). I did the two versions - one with and one without cranberry sauce. I liked the white best. Thanks again, Jericap.
The roast came out great - I cooked it yesterday and we reheated slightly before slicing today. I am definitely going to do that more often now that I see how easy (and tasty) it is. Next time I will try searing first. And, Frank, I may even try the horseradish crust - turns out I love horseradish, but had no idea!
I don't know what I'd do with my timeshare forum friends to talk me through my holiday menu
This year I grated horseradish...what a job! Worse than onions..Ugh!Comment
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All this talk of horse raddish has me wishing for a bloody mary....
glad your holiday meal turned out perfectly!
Lawren
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There are many wonderful places in the world, but one of my favourite places is on the back of my horse.
- Rolf KopfleComment
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We love Horseradish so much that I bought a case from the company I posted from, I find they have the best and a bit more kick with out costing more. There southwest horseradish sauce is my fav my wife likes the sandwich pals horseradish sauce.
When you start to get used to Horseradish let me know, I will dig up a recipe from one of my cook books, It is Beef in a Horseradish sauce slow cooked for about 3 hours over noodles. Once you try this there is no going back
Timeshareforums Shirts and Mugs on sale now! http://www.cafepress.com/ts4msComment
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