Ellen K. > wrote:

: > "Ellen K." > wrote in message
: > ...
: >> Welcome to my world, when I got to the butcher that had the grassfed beef
: >> the only cut they had was a shoulder roast. (Which I'd also never made
: >> before.) So I bought that.
: >>
: >> I made it as planned but my cousin the legendary cook said I *had* to add
: >> garlic, white pepper and paprika, so I did, but although it was done to
: >> perfection it didn't taste like much, I think I undersalted and
: >> underseasoned it.
: >>

: I made it such that total cooking time was 20 min per pound, the "doneness"
: was exactly right, about "medium rare".

Shoulder rost is one of my favorites. I make it as a dry roasted roast
beef. I do seaon it well before cooking. the day before I rub it all
over with a garlic clove adn put slivers of garlic into slits in the
roast. I also generosly rub it with fresly ground black pepper adn place
some thinly sliced onions all around adn over and under it and refrigerate
it fo rteh night. when cook it, i do put the onions around it in the
open roasting dish adn I lie to ccok it tat a high temperature, abouat 450
so it gets very nicely browned wile staying rare inside. I use a
thermometer to test for doneness. I like it rare. Once it gets to about
120F inside, I remover from teh oven tand pt it on a platter adn tent it
with foil . I then make a gravy by deglazing the pan with all the
browned onion with either plain water or, if I have some around, dry red
wine, making sure to scrape all the goodness from the pan. i will also
add the juice tht collect in the platter while the meat rests. this makes
a wonderful, lean roast beef that makes great sandwiches etcfor the next
day(if anything is left:-)

Notice that I did not mention salt, as I use kosher meat that has been
soaked and salted by the butcher to remove much of the blood from the
meat. Observant jews do not eat this blood because , in the Torah(the
first 5 books of the Bible) is says not to drink th eblood as the blood is
the life. It is a way of constantly letting you know that a life was
given for you to eat and that life should be remembered adn not a bused.

Wendy