The Devil's Beef Tub

"A dramatic and breathtaking hollow in the hills to the north of the Scottish town of Moffat in Dumfries and Galloway, the Devil's Beef Tub can be viewed from the A701 road from Broughton as it twists downwards into Moffat. Located near the border between Annandale in the south and Tweedale in the north, it is dominated by the Great Hill which rises to 1527 feet. At the bottom of the hollow is a martyred Covenanter's grave. The Devil's Beef Tub was also known as the Marquis of Annandale's Beef Stand on account of its use by the men of Annandale as a place to hide stolen cattle."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
8

ingredients

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directions

  • Preheat oven to 425°F.
  • Rub the beef with oil and season with salt and pepper.
  • Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130°F for rare, 140°F for medium-rare.
  • Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
  • Add the shallot to roasting pan.
  • Heat the Drambuie in a small saucepan over low heat until warmed.
  • Pour the Drambuie over the beef and quickly ignite, using a long match.
  • When the flame goes out, remove the beef to a serving platter and hold, loosely covered.
  • Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
  • Whisk in the beef broth, mustard and Worcestershire sauce.
  • Bring to a boil and whisk until smooth.
  • Season to taste with salt and pepper.
  • Transfer to gravy boat.
  • Slice the beef and serve with sauce.
  • Quit drooling and eat it.

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Reviews

  1. The plan was to use a beef tenderloin. What I didn't know was how pricey that cut of meat would be! So we picked up a cross rib roast. After doing a bit of research I decided to cook the roast in the beef stock and worcestershire sauce. I also grated the shallot and added that to the cooking broth. I cooked the roast to 150 so it was a nice medium done meat. The Drambuie wouldn't light. I suspect that's because of the way I cooked things. I added flour and mustard and made the gravy. We all agreed that it was delicious. I'm definitely going to keep this in mind because it was a nice change. I served this with deviled eggs and funeral potatoes for Easter dinner and we had devil's food cake for dessert. All in all, devilishly good!
     
  2. Unbelievably good. Easy to prepare, and fun for all during the "flame" process, which I saved for last (after making the gravy/sauce).
     
  3. Absolutely amazing... on the menu again next Sunday!!!
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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