Episode
|
Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner.
Roast beef can be a huge success or a big waste of time. When it comes out right, roast beef is tender, succulent, and richly flavored. When it comes out wrong, the meat is dry, tough, and requires tons of gravy just to get it down. Here we show you the steps it takes to make a bargain cut of meat taste like high-end prime rib every time. And our recipe for mashed potatoes with root vegetables makes for a dish that highlights the natural earthiness of these humble root favorites.
Recipes
Equipment Center
Science Desk |
|
 |
|
