December 2015 – thefoodcritic.me

CHRISTMAS EVE’S SLOW ROASTED BEEF

(Beef’s Fall-Off Tenderness Best Suited For Christmas Eve’s Family Bonding)

Again, with unanimity amongst my grandkids, beef…roasted or grilled

or tenderized-fully marinated then deep fried…is a MUST for me to undertake

and serve at center stage for our yearly 24^th fam bonding.

Who am I to reject?

And so let’s dissect how I did it.

Prep time: 3 hours
Cook time: 3 hours 15 minutes
Total time: 6 hours 15 minutes
Serves: 10
Cooking media: oven, oil/melted butter brush, foil, brine injector (a big sized plastic syringe with corresponding needle will be fine), meat thermometer
Game plan: Check what you can accomplish worthwhile during marinating and roasting processes.
INGREDIENTS:
MEAT:
3 kilos fully cleaned, trimmed and rectangularly-cut beef short plate
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
100 ml. pineapple juice
2 bulbs garlic, crushed, sliced in half
10 grams sea salt
5 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
OPTIONAL 4 grams MSG
TOP COAT:
80 ml. EVOO (Extra Virgin Olive Oil)
10 grams ground black pepper
PROCEDURES:

Dissolve unto wine ALL granulated and powder ingredients ofPumping Solution. Toss and tumble well until solids are reduced to barest minimum.
With brine injector, PUMPED (inject) on all sides and part of beef your marinade. Ensure well marinade-injected meat. Set aside left over marinade and the crushed garlic in them.
Refrigerate for minimum 3 hours to ensure full-flavor penetration and beef-flesh absorption.

Lay beef in suitable roasting pan and pour in EVOO covering all sides.
Sprinkle ground black pepper and cover with 2 layers of foil. Ensure there will be no holes for liquid to slip out.
Heat oven to 320deg.F. (160deg.C). Pop in foiled meat. Roast for 3 hours.

NOTE: It is on this stage where there will be lots of meat juices sipping out but contained inside that it helps in tastier cooking of our beef. This meat-juice can be used for GRAVY. Just add little butter, sugar, soy sauce to
taste plus corn starch with little water (slurry) to thicken.

Retrieve beef. Open foil on top and scoop/pour out liquid drippings into a container. Set aside for use as gravy later.
Increase oven temp to 400deg.F (204deg.C). With open foil on top, scatter the set aside crushed garlic used in the marination process plus a little more sprinkling of EVOO and wedge again beef unto oven (this is thetop browning stage).
Brownmeat for another 10-15 minutes (this depends on your visual “feel” how “brownly seared” you prefer your beef.DONE.
Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

SEAFOOD RICE STUFFED BAKED SQUID

(Ultra Healthy Seafood, Spices and Veggies Laden Filling To A Differently Cooked Squid)

Wanting to celebrate a bit for the very great news re medical results

for Marilyn, with my youngest grandson, Joax, who helped took some shots while processing, this different squid undertaking went with my red wine.

Oh my, the seafood and veggies laden fried rice by the side was enjoyed immensely by both of them.

Behold various preps. Love how they go.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Total time: 2 hours

Serves: 3

Cooking media: rice cooker, frying pan, steamer, oven, foil, oil brush

Game plan: This is a different cooking approach. Be ready to rock.

INGREDIENTS:
SEAFOOD:
1 medium Pusit Lumot or dark large bigfin reef squid NOT the round small pinkish round Indian specie we normally utilize for “adobo”. Fully cleaned. Ink sac and pen (the plastic-like tough thing on its back) removed.
¼ kilo shrimps
¼ kilo small clams (“tulya”)
FILLING:
1.5 cups ordinary rice + 1 cup glutinous rice washed and cooked. Set aside.
1 small carrot sliced
1 small white onion, minced
1 red bell pepper sliced
1 green bell pepper sliced
1 leek stalk (the green part) sliced thinly
10 cloves crushed garlic

¼ butter further cut into 3 pieces
5 grams salt
3 grams ground black pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)
EVOO (Extra Virgin Olive Oil)
PROCEDURES:
1. Steam shrimps and clams. When shrimps turn reddish-orange scoop out, cut head and tail, de-shell and set aside. When clams open up, scrape out meat with teaspoon. Set aside.

Heat EVOO. Sauté garlic and carrots together.
When garlic turns light brown, add in onion and toss until bit translucent. Pour in cooked rice. Season with salt, pepper and the OPTIONAL MSG. Stir continuously as rice may stick to bottom of pan. This may take about 10-15 minutes.
Towards last tossing, add in seafood, red and green bell peppers and leeks.

Rub inside of squid with the 2 pieces of butter while the other 1 to the tentacles and head.
STUFF inside of squid with your fried rice. Push through inside with teaspoon to ensure full filling-in.
Lay unto foil and drizzle with EVOO. Fold and seal fully all sides.

Set oven temp to 300deg.F ((148degCelsius). Pop in and slow cook squid for 40 minutes.
9. After so, withdraw tray-OPEN foil and discard all of the liquid.
10. Step up temp to 350deg.F (176deg.Celsius).
11. Brush EVOO, again, to all sides of cooked squid. With open foil on top, pop in tray unto oven and sear for 10 minutes.
DONE.

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