ROAST BEEF

J

janet-in-nc

Well-known member
What was the cut of beef that my mother used to roast for Holidays? It wasn’t tenderloin or rib roast. I remember it to be round and tied with string. Sliced thin by my father and served with Yorkshire Pudding. I want to make it for my brother for Christmas. Thanks for remembering .

 
Not sure of your age, Janet, but I remember mom's beef roast was called Rump Roast

This would be early 1960's. It was ball-ish, about 5" in diameter, tied with a string mesh grid and baked with a separate slab of suet on top.

I think the roast was tied to make it appear rounder when it was actually a longer piece of meat. I have tried FOR YEARS and can not buy suet anywhere.

 
It may have been rump roast but not eye of the round, I see those frequently here, Thanks and I

Will make a trip to a butcher shop I know and ask.

 
Could it have been a large Spencer steak?

When my son was stationed at Vandenburg on California's central coast, he introduced us to Jocko's Steakhouse in Nipomo. I had the most perfect ball of oak-barbecued steak. Gorgeous on the outside, graduating to a beautiful pink in the center. Big enough to share three ways.
If you tied it, it would help round. the meat.

https://binged.it/34pUEnX

 
My mom often bought cross-ribs. With ribs removed. But nomenclature is different here.

It was always tougher than a rib roast. Unfortunately

 
depending on how long ago this was, it could have been a rump roast or as

in the case of our family, a sirloin tip. All of these including eye of round need to be cooked rare and sliced thin across the grain. anything past a very light medium rare will make them tough and chewy.
For our family Early Christmas dinner (where the sirloin tip was always served by DH's mother) when it is my turn to do the beef I do a whole TOP sirloin roast. It is wonderfully flavorful and always tender no matter how it is carved. It is very economical at Costco.
DSIL will cook the beef this year and always does an eye of round, much as described above.

 
Thanks to all of you for the roast beef information, particularly the site that Wigs sent. I still

am not sure what it was but I have settled on what they suggest as the best after prime rib, strip loin roast. I will order one from the butcher.

 
Great discussion. DD wants roast beef for NY eve, but I also have a nomenclature problem

and the cuts are different here. I think I'll go with Melissa's sirloin suggestion. DD wants to try the 'dripping' she has read about in British books.

 
I would highly recommend using the TOP sirloin roast. It has enough fat for the

drippings and is tender without having to cut it across the grain.
Actually a strip steak roast on sale would be really delicious and can be very economical (on sale).

 
I will need to find a place that doesn't cut all the fat off.

I think that this is what we used to roast on special occasions, but even bought vacuum packed in large pieces, the nannies have removed most of the fat. Petty's meats might do it for me. Thanks!

 
Good luck with Petty's, Lana. They had no suet and mistakenly sold me pork fat. When I was looking

for DUCK FAT, my local grocery store here tried to sell me duck pate instead. Two different employees took me to the pate. I had to give them both a culinary lesson in organ meat.

 
How annoying! I'd have to save up madly to go to Petty's as well.

Publix has been having great sales on steak, so perhaps next time I see one, I'll ask if I could have a big piece with all the fat. They have been extremely helpful when I was looking for odd things.

 
PS Marilyn, I thought of you today when I was at D&G in Orlando - they have the 5 kg blocks of Calle

oops - Callebaut. I didn't buy one because I was buying a catering pack of puff pastry ( my son-in-law has been saying gleefully to me that it is sausage roll season) which was quite expensive enough, but it's good to know I can get them easily if I need them.

 
They probably got the memo that I had left the state and it was okay to start carrying the stuff I

wanted and had to order online.

 
You must log in or register to reply here.
Back
Top