Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.
Brining a roast is pretty simple. Any solution with salt counts as a brine. Here’s a recipe that has a great, distinctive flavor.
1/4 cup sugar
1/4 cup salt
2 tablespoons cracked black pepper
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup water
Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add…
3 cups cold water
Place in a zip lock bag with roast and brine overnight. Discard the bag and brine. Roast in the oven or try grilling (see previous post – How to Grill a Roast). Crock pot is a good stand-by too…
Serve, thinly sliced, on Kaiser buns spread with horseradish and stone ground mustard and topped with slices raw red onions.
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