Blue Sky Cookbook

Oven 325 F

Serves 16

1 (4-5 lb) Eye of Round beef roast

One day before serving:

Place the roast in a shallow roasting pan, fat side up. Cover generously with coarsely ground pepper. Insert a meat thermometer. Roast at 375 F to your preference. (I suggest 1 ½ hours for medium to medium well, 160 F to 165 F on meat thermometer.) Remove the roast from the oven and set aside to cool. Wrap the beef in plastic wrap and refrigerate overnight. Be sure to reserve the pan drippings for the BBQ sauce.

Pan drippings from roast beef

1 can beef broth

1 large onion, finely chopped

4 cloves garlic, finely minced

1 bottle (36 oz) ketchup

¼ cup vinegar

¼ cup Worcestershire Sauce

¼ cup brown sugar

1 tsp dry mustard

Pour the broth into the roasting pan and scrape the drippings. Transfer to a large saucepan. Add the onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Refrigerate the sauce overnight.

A few hours before serving, remove the roast from the fridge. It is easier to slice thin if kept very cold. Trim any fat and slice crosswise into very thin medallions (1/8” thick). Grease the bottom and sides of a large casserole dish or crock pot. Cover the bottom of the dish with BBQ sauce. Layer the meat and sauce. Bake covered for 1 ½ hours at 325 F or 4 hours on high in the crock pot.

Buns

Serve on a bun. Leftover beef will freeze well.

Oven 325 F

Serves 16

1 (4-5 lb) Eye of Round beef roast

One day before serving:

Place the roast in a shallow roasting pan, fat side up. Cover generously with coarsely ground pepper. Insert a meat thermometer. Roast at 375 F to your preference. (I suggest 1 ½ hours for medium to medium well, 160 F to 165 F on meat thermometer.) Remove the roast from the oven and set aside to cool. Wrap the beef in plastic wrap and refrigerate overnight. Be sure to reserve the pan drippings for the au jus.

Pan drippings from roast beef

1 can beef broth

1 large onion, finely chopped

2 cloves garlic, finely minced

Salt to taste

Pour the broth into the roasting pan and scrape the drippings. Transfer to a large saucepan. Add the onion and garlic. Refrigerate the au jus overnight.

A few hours before serving, remove the roast from the fridge. It is easier to slice thin if kept very cold. Trim any fat and slice crosswise into very thin medallions (1/8” thick). Grease the bottom and sides of a large casserole dish or crock pot. Cover the bottom of the dish with BBQ sauce. Layer the meat and sauce. Bake covered for 1 ½ hours at 325 F or 4 hours on high in the crock pot.

Hoagie Buns

or

Kimmelwick Buns

Serve on a bun. Leftover beef will freeze well.

Serves 4-5

1 beef flank steak  (about 2 lbs)

Place the steak on a cutting board and pierce all over with a two-pronged meat fork. This will help the meat absorb the marinade:

2 Tbsp soy sauce

2 Tbsp lemon juice

1 clove garlic, minced

½ tsp anise seed

1/8 tsp pepper

Add all ingredients to a plastic bag. Add the steak and turn to cover the meat with the marinade. Refrigerate the steak for 1-3 hours.

Heat the grill to high. Clean the grate with a wire brush. Grease the grate with oil on a paper towel. Turn off one of the burners, leaving one on. Grill the meat over the OFF burner (indirect heat). I recommend cooking to about medium doneness. Brush with additional marinade during cooking.

Place the meat on a cutting board. Carve diagonally across the grain into ½” slices.

This is excellent with grilled mushrooms and wild rice.

Oven 425 F

Serves 6-8

1 Beef Tenderloin Roast (3-4 lbs)

1 large sweet onion, sliced

½ tsp black pepper

1 cup (2 sticks) butter

2 tsp garlic

Place a rack in the bottom of a dutch oven or roasting pan. Cover the rack with sliced onions. Place the beef on top of the onions. Sprinkle with pepper.

Melt the butter in the microwave and add the garlic. Pour about half of the garlic butter over the beef. Reserve the rest.

Roast the beef uncovered for about 45 minutes for medium rare, or use a meat thermometer to attain your desired doneness. Even if you like your beef well done, I suggest that you roast it only to medium rare or medium and finish it in the last warming step just before serving.

Remove the pan from the oven, pour the remaining garlic butter over the beef, cover.

15-20 large white mushrooms

1 can (15 oz) Swanson’s Beef Broth

Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact.

Add the mushrooms and broth to the pan.

Remove the beef from the pan to a cutting board. Slice across the roast into thin medallion slices. Cover with foil and set aside until 5 minutes before you are ready to serve. At this point, you may let everything stand at room temperature for up to one hour.

When you are ready to serve, turn the stovetop heat to medium high and bring the broth to a boil. Cook the mushrooms for a few minutes. Add the sliced beef and simmer for a few more minutes till it is piping hot. If you want to serve some more done and some less done, simply reserve half of the meat and add it just before serving. Spoon the broth over the meat.