Broiled or Roast Beef, The Two Terms are Really one and the Same.

These two terms are really one and the same. Broiled meat is ROASTED in front of a fire or heat source. In colonial, pioneer and the days before stoves, meat was cooked before the fireplace. Since that time, many Canadians have never tasted meat which has truly been roasted.

Modern Roasting
In the modern North American kitchen, meat or poultry is seldom, if ever, roasted.
We may BAKE IT, in the oven, (reflected heat); in which case the result is very similar to roasting; but nine times out of ten the meat or poultry will be braised.
And in that one instance out of ten, when we do roast (bake) something; the baking methods have changed in the past few years.
Roasting (baking) is now so simply done, with temperature-controlled ovens. In plain, shallow, open pans; with out covers that it is hard to believe so much confusion exists over the method --or that a uniformly browned meat will result.
Searing is not really necessary. The meat is placed fat side up, on a rack (a better tasting gravy is produced, if coarsely cut vegetable-a mirepoix- are placed under the meat) in a shallow pan, and the fat drips over the meat as it cooks, keeping it moist and juicy. Water should NEVER, EVER, under any circumstance, be used with any meat or fowl which is to be roasted.
Water is used only to steam (braise) less tender cuts prepared in the oven or on the top burners. The addition of any type of liquid, or tight cover, produces steam and you are automatically braising.
Have you ever wondered: why all the great international chefs-those in major hotels and restaurants-have a European background?
One of the great unanswerable mysteries to the culinary world is why so many North Americans, buy a good roasting cut and then throw their money away; because they choose to braise, steam and most often overcook the meat.
Perhaps it would help and save a lot of money, if they actually learned how to cook, which this cookbook can help at least you to do.

ROASTING METHODS

Note: Regardless of the method used, the successful roasting of any meat (or vegetable, for that matter) requires an adequate amount of fat. Preferably this will be present through natural "marbling" of the meat but leaner cuts can be "larded". The fat gives the meat flavour, prevents it from drying out thus giving a juicy product and aids in the breakdown of the connective tissue thus making it tender. Fat, of course, must be added for all vegetables.

Basic, Even Temperature Roasting Method=While all meats can be cooked successfully from the frozen state, it is probably best to let them stand for at least an hour at room temperature, especially if you are going to use a meat thermometer.

1. Wipe the meat with a damp cloth, do not wash.

2. Rub with salt in proportion to 1/2 tsp. per lb. of meat. Use garlic, onion, or pepper, if desired.

3. Place meat, fat side up on a rack, in a shallow pan (so as not to steam the roast). A layer-cake pan is ideal for a small roast, and your broiler pan is excellent for a larger roast. If no fat is on the meat, lay thick strips of bacon, salt pork, side pork or suet on it. This fat will self-baste the meat and no other basting is needed.

4. Roast in constant low temperature oven--300--325 F. for all meats except fresh pork; it may be cooked at 350 F. Low heat cooks the meat more evenly, more slowly, and browns it last, not first. Best of all, it costs less to cook.

5. Insert a meat thermometer, if one is available, into the meat so the bulb reaches the center of the thickest part. It should remain there during the entire roasting period. It will register the temperature of the meat on a scale plainly marked "rare" "medium" "well done" etc. This is the one sure method of telling exactly when a roast is done.

MIRACLE ROASTING METHOD

This is beef cooked to PERFECTION, rare all the way through.

Roast beef in a very slow oven (200 F), allowing about 1 hour per pound.

Old Fashioned Searing Method- Some die-hards still insist this method gives a better flavour.
Sear the meat in a very hot oven (500 F.) for 20 to 30 minutes, or until it is well browned. Reduce the heat to a moderately slow (325 F.) oven for the remainder of the roasting time. In reckoning the time, include the time the meat is being seared. For a rare roast, allow approximately 16 to 18 minutes per pound; for medium allow 18 to 25 minutes per pound; for well-done allow 27 to 30 minutes per pound, but remember too much cooking toughens meat and many an excellent cut is ruined in this manner.