Roast Beef

Cooking a whole beef knuckle or a smaller sirloin tip for a crowd can be very rewarding.  Whole beef knuckle will be in the 8 lb range and once cooked you will have sliced beef for the dinner plate with sides and / or sandwich beef if you have beef left over.  DON'T OVERCOOK IT!  SLICE IT THIN! and as long as you do those two things, you will love this cut of beef.  Using my method, you won't have to worry about those that insist their beef must be well done - they will love it too. Here's how...

• 2/3 cup fresh ground black pepper
• 1/3 cup course ground sea salt or kosher salt
• 1 tbs granulated garlic
• 2 cups hot tap water 
• 2 tbs Knorr Beef Bouillon 
• 2 tbs Worcestershire Sauce
• 1 tbs Moore's Marinade
• Remove all silver skin and visible fat from the roast and dry the beef with paper towel and let come to room temp (about 1 hr).  

1. Mix the black pepper, salt, and garlic together (you will have plenty left over for steaks later).
2. Dissolve the Beef Bouillon in the hot tap water and add the worcestershire and Moore's and inject the beef once the mixture has come to room temp (same temp as the meat).
3. Rub the beef with olive oil and rub in a generous amount of the pepper, salt, garlic seasoning.
4. Using a hot grill or smoker sear the roast on all sides and remove to a pan with a rack of some sort that will provide about one inch space below the meat for the broth.  Before adding the broth and foiling the pan tight, I advise using a remote meat thermometer inserted in the thickest part of the roast to know exactly when you have reached the target internal temp to make sure you don't overcook it.  Cook in a 325 oven until the roast is no more than 125 - 130.  Remove from oven and loosen the foil and let the roast come to room temp before refrigerating for easy slicing.
5. While the meat is still warm strain all the delicious meat broth to make your Au Jus (add a tbs of Worcestershire and a tbs of butter to the broth and heat but do not boil). Since the meat will be cold once sliced you will need to reheat and to do that you will set the oven temp at 325 and heat in the pan which should still be foiled. Serve with the Au Jus and Creamy Horseradish Sauce.  

Squash Casserole

Ingredients

• 3 lb squash
• 1 cup grated sharp cheddar chees
• 1 can cream of chicken soup
• 1 8 oz carton sour cream
• 1 can sliced water chestnuts
• 1 small onion, chopped
• 1 stick butter, melted
• 1 small package Pepperidge Farm Herb Dressing
• salt and pepper to taste

Cook squash, drain, mash, and drain again.  Mix all ingredients together except enough dressing mix for a topping.  Pour mixture into a 3 quart baking buttered baking dish and cook uncovered for 30 - 35 min.  Using half zucchini and half yellow squash is a nice touch. The water chestnuts turns this ordinary squash casserole into one of the best you will find.