Monday, November 23, 2009

Low and Slow on Sunday

After posting the Blog entry on Sunday morning, I went back to bed. Hey, it was still dark, I was tired and why not? I woke back up about 8:00 AM. When I looked out the kitchen window, there was fog so thick I couldn't see the rear wall! I guess I should stop saying how that never happens here in Redford!

I checked the recipe I had for Slow-roasted beef (America's Test Kitchen) and found I'd made a mistake. Well, it's all kinda sketchy at this point, anyway. I'm supposed to be using a 3 1/2 to 4 1/2 bottom boneless eye-round roast. Instead I have the only roast left from last year's beef purchase, a 2 1/2 pound beef tip roast.

But I was supposed to heavily salt it, wrap it in cling wrap and let it sit in the refrigerator for 18 - 24 hours. So, I took off the netting and salted it, wrapped it up and stuck it back in the fridge.

Then I spent some time cleaning up from last night's dinner. I filled and then ran the dishwasher and took apart the stove top (that two-burner griddle pan always messes up stuff). I washed the drip pans, dried them and got the stove put back together, fueled by yesterday's coffee.

I warmed up a hot dog for my lunch, put it on a bun with mustard and onions and ate that watching a movie.

About 4:00 PM, I started making the roast. I rinsed off the salt and patted it dry with paper towels. Then I rubbed it with two teaspoons of black pepper. I put some oil in my skillet and browned it on all sides (in spite of the microwave fan and having the kitchen window open, I still managed to set off the smoke detectors!)

Then I put the roast in an 8 x 8 aluminum pan and into the oven that was preheated to 225 degrees F. I inserted the meat thermometer probe in it and set the temperature for 115 degrees.

While that was roasting, I prepped the mashed potatoes and Brussels sprouts. I was gonna roast the Brussels sprouts, but that takes a 400 degree oven and I am going low and slow today. So, I cut the stem off of each one, took off the outer leaves and cut them in half. I put them in a pan to boil.

I cut the potatoes up into cubes and boiled them as well. I warmed a cup of milk up with a sprig of thyme from the patio and three smashed cloves of garlic.

The temperature alarm went off (after an hour or so) so I turned the oven off and left the roast in the oven (without opening the door) and reset the thermometer for 130 degrees (medium-rare). When that went off, I took the roast out and let it rest for 15 minutes.

When the potatoes were fork tender, I strained the milk and mashed the potatoes (adding my signature egg). I drained the Brussels sprouts and began to plate.

I noticed there weren't enough juices from the little roast to make pan gravy, so I opened a jar and warmed it. I cut two thin slices of roast beef off and added some butter and salt to the Brussels sprouts.

I took my dinner in and watched my Sunday evening shows. The potatoes and the Brussels sprouts were to die for (seriously) but the roast beef was a little chewy for my liking. I'm not sure if it was the wrong cut of beef or I did something wrong. But, the taste was great!

3 comments:

  1. An egg?? In the mashed potatoes? Doesn't raw egg make you sick? I never heard of that before and was just wondering, I also love brussels sprouts however they don't love me and I am not allowed to eat them if my Carl's are home or will be home sooner than 12 hours!!! Hope all is good with you..

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  2. Nah, the heat of the potatoes cooks the egg while you mash it. It just gives the potatoes a richer taste, I think!

    If you like Brussels sprouts, you should taste the ones Carla makes with bacon! Outstanding!

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  3. In addition, raw eggs -- from govery stores -- are refrigerated and rarely make you sick. I eat raw eggs all the time.

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