该帖子已被赞助Tavour。All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.
Today, we’re cooking up an old school roast beef with a mustard rub, which we’ll be pairing with an Asian-style Coleslaw, a combo that’s perfect for wintry nights in, or intimate holiday gatherings, and we’ll be doing this with a little help from our old friends over atTavour, who we’re delighted to welcome back to Living the Gourmet – but more on them in just a moment.
The Beef – We’ve Got It
1) Top Round – Ideal For Roasting.This is the cut of beef most commonly found in deli-style ‘roast beef,’ it’s also a slow cooker favorite, and is the most common type of meat used in London Broil – and there’s a reason for this. The top round is cut from the inside of the cow’s hind legs. As you might imagine, due to the cut’s location, this a piece of meat that’s under constant stress and use. This portion of the cow’s hind legs are analogues to our own calves, which are put to use literally every time we so much as take a step. This means that the top round, similar to chuck roast, is a ‘tough’ cut of meat, making it less than desirable for steaks. Top round is also a very lean cut of meat, having virtually no marbling, and being far leaner than chuck, which also has the effect of making it less than ideal for sausages or burgers. However, these very same qualities make it great for slow roasting and braising. In addition, this relatively limited range of uses also has the effect of driving its price down, making one of the more affordable cuts of meat available.
2）顶轮牛排 - 做与不该做。顶轮简直是美味的烤的时候，但在我看来，试图为它服务的牛排有点像试图广场一圈。这就是说，顶轮牛排往往拥有相当多的“生产方”嫩的，他们让消费者之前 - 你可以用你的想象力到什么嗣继承 - 这就是令我很反感最为牵挂他们。但是，如果你发现自己陷入占有顶轮牛排（因为它们是那么容易的，他们有时是难以抗拒的预算），有两种方法，使他们可口。第一种方法是腌它们彻底（优选过夜），然后烤架它们，无论是在由烤架或铸铁锅烧烤或炉灶。该腌制过程将有助于嫩这个本来硬朗剪裁，同时提供味道不错的额外层。第二种方法是大衣他们（彻底）的盐，胡椒和大蒜粉（或任何擦你喜欢），然后烤他们迅速在非常高的热量，然后切断他们尽可能薄，你可以管理对粮食。相反，你当然可以结合这两种准备方法“最好”的结果。
The Beer – We’ve Got That Too, and So Can You
Roast beef and a dark or ‘dense’ beer is match made in heaven, like vanilla ice cream and chocolate syrup, the two just go together, and from the pictures below, you can see that’s exactly what we did with a little help from our friends over at Tavour.
For most, it can be intensely difficult to actually ‘find’ great craft brewers or microbreweries, in much the same way as it can be difficult to find independent or ‘boutique’ wineries of decent quality. More often than not, it happens purely by accident or word of mouth. However, what if you had someone who sought out great craft beers for you, and then sent you a nice hefty crate of craft beers that you yourself handpicked from their selection?
That’s precisely the service that our friends over at Tavour provide. They work with over six-hundred independent craft breweries across the US. Through Tavour, you’ll learn about delicious craft beers, and from the beers and breweries you’re shown, you can select which you think sound right for you, and then you can have them shipped right to your door.
The best part? The curating service is absolutely free. You only pay for the beers you want.
Living the Gourmet
Yields1 5lb. beef roast
15 minPrep Time
1 hr, 30做饭的时间
1 hr, 45Total Time
Save Recipe五基于14review(s)
Ingredients
- 五lb. Top Round Roast Beef
- 4 - 5 Garlic cloves
- 4 - 5 carrots
- 1 tbs. spicy mustard
- 1汤匙胡椒粒 - 粉碎
- 1 tsp. sea salt
- 2茶匙。香醋
- 1 tsp. garlic powder
- 1 small head of white cabbage - sliced thin
- 1/4 heat of red cabbage - sliced thin
- 1 bunch of fresh cilantro - stems removed and chopped fine
- 1 inch piece of fresh ginger - chopped fine
- 1 tbs的百吉饼调味料或芝麻s
- 4汤匙。mayonaise的
- 2汤匙。苹果酒vinager的
- 2汤匙。of relish
- 1/2 tsp. of sesame oil
- 2汤匙。蜂蜜
Instructions
- Place the carrots on the bottom of a large cast iron frying pan.
- Place the roast of top of the carrots.
- 切4 - 在烤5个小缝和东西在狭缝整个蒜瓣。
- Combine all of the ingredients for the rub in a small bowl and stir.
- Rub the mustard rub all over the roast.
- Preheat Oven 350 degrees F.
- Cook the meat 20 minutes per lb.
- 从与锡箔烤箱和松散罩中取出烤。让肉休息12 - 切片前15分钟。
- Combine all of the ingredients for the slaw in a large bowl and toss.
- Combine all of the ingredients for the dressing and stir, then add the dressing and toss. Refrigerate until ready to serve.
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Cheers!
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