(Untitled)

[sunrunnersioned]

Help!

I just bought a perfect beef 3 pound roast and am eager for some great recipes. I also have some saffron (maybe only 2 ounces, I'm broke) and was wondering if anyone knew any recipes where I could mix them together? 
I was planning on doing the meat in a dutch oven with the saffron but any thoughts could just be amazing! 
Thanks in advance

Comments

[neptunia67]

What cut of beef do you have?

Saffron rice makes a lovely side dish. Personally I wouldn't put saffron in with beef.

[sunrunnersioned]

Saffron rice sounds like a great idea thanks!
I think a I have a Chuckeye Round roast!

[neptunia67]

Chuck roasts are perfect for roasting in a dutch oven. It's tender and will fall apart. I cook this sort of roast by seasoning then dredging in flour, then browning in olive oil. Since you're using a dutch oven you can brown it directly in the pot. Once browned on all sides, add a couple each of chopped onions, carrots, and celery. Add about 1/2 inch of liquid (stock or red wine or stout beer) to the bottom of the pot, cover and roast in a 325F oven until tender, 2-3 hours.

Another option is to brown it as above and then cover it with a mixture of chopped onions, carrots and celery mixed with a cream soup. Makes a nice gravy.

[neptunia67]

P.S. You only need 3-4 saffron strands for a whole pot of saffron rice. It's pretty powerful.

Also I see that somebody else recommended roasting and slicing... it really depends on the cut that you have. If it's a chuck roast, you'll want to do it the way I described. If it is a round roast (top round, bottom round, or eye of round), do it the way the other commenter suggested.

[cissa]

What's the cut of the beef? Techniques that work great for tender roasts will not work well for ones that need to be braised.

[sunrunnersioned]

I have a Chuckeye round roast. Thanks for the tip!

[cissa]

I've had really nice results with round roasts thus: Salt with kosher salt (or other flake salt) and refrigerate, uncovered and on a rack, for at least a day or so- up to 4-5.

Then rub with oil (and herbs, spices, and/or pepper), brown the outside in a skillet or something, then put in a 250F oven until it's done- about 125F for medium rare. Remove when it gets to that temp, tent with foil, and let it sit a half hour or so, then carve thinly.

This gives a really tender, medium rare roast that's excellent for sandwiches, etc. The aging with the salting intensifies the beefy flavor.

[hugh_mannity]

Two ounces of saffron? I'd be broke if I bought that! It runs for around $100/ounce -- more if you get the really good stuff. It's usually sold by the gram.

I usually roast beef in the oven. I rub the cut ends of the meat with mustard powder, then put it in a 425F oven for 15 minutes then turn down the heat to 325F and give it about 20 minutes per pound for a medium rare roast.

I wouldn't use saffron with beef, I think the subtlety of the saffron flavor would be overpowered by the beef.

[sunrunnersioned]

Oh wow, the saffron was a gift so um...wow my grandma loves me! :)
I think that sounds like a wonderful plan, thanks for sharing def going to try that!
I honestly didn't realize the saffron was so powerful, I've never had it before so I'm eager. Thanks again!

[a_boleyn]

Saffron is famously used in rice dishes like paella and risotto and fish soups/stews like bouillabaisse. For information on how to use and most importantly store it so it will last for years, check the link below.

hxxp://whatscookingamerica.net/saffron.htm