Easy Roast Beef

Yes I know this is a blog about baking, but I had to share this recipie! It's still cooked in the oven so doesn't that sort of count as baking? I made it for Christmas instead of the traditional turkey or ham.

Easy Roast Beef

Ingredients:
- A rump of beef (preferably 3lbs)
- 8 cloves of garlic
- 2 tbsp olive oil
-Salt and pepper

Directions:

1) Take out your meat an hour before cookin in order for it to come to room temperture.

2) Preheat your oven to 375F. Cut a slit anywhere in the meat, stuff one clove of garlic in it. Repeat 7 more times so that there is garlic evenly in the meat.

3) Pour the olive oil over the roast, spread it so that it covers the whole thing. Sprinkle salt and pepper over the meat as well.

4) Place the meat on the top rack, place a pan to capture the drippings below.

5) Let the meat to its initial browning for 25-30 minutes. Then lower the heat to 230F and leave it for 2-2.5 hours.

6) Check the roast with a meat thermometer when its brown, and dripping lots of juices. It's internal temperture should be 107°F. If it is, pull it out.

7) Let the meat rest for 15 minutes, covered in aluminum foil. Carve, and serve with comforting side dishes...
Bon Appetit!

Holidays are coming...

As we all probably know by now, the holidays are here! My favorite holiday of ALL time is coming up, Christmas. Ahhhh yes... the smell of fresh Christmas trees, pine cones, candy canes, but most of all Christmas cookies! I'll try to post up some of my succsesul recipies. Anyway I have to get ready to go a Holiday Festival! Fun, right? Except I'm volunteering to help. Being Santa's helper can't be too bad... right? I'll have to see for myself. Chow!

~anne

First blog post

     For those of you who don't know me, well I'm Anne. Want to know more about me? Then go read my profile. I obviously like, take that back-- LOVE baking. So that's why I'm beginning this blog. I'm going to have a little of bit about my personal life, rant about my favorite book/and or movie at the time.... but I'll try to keep it on baking. Feel free to comment anything you want, need advice? I'm here to help. That's about it for today!
~anne