While I wouldn’t consider myself to be overly impressed by beefcake, I do enjoy a good piece of meat. Last night I treated the Lilly
boys/princes to a beautiful roast beef dinner. Or roast beast, as I said to Quinn.
I prepared the beef simply, with salt and pepper, and placed the roast on a meat rack in my magic roasting pan. Below the beef in the pan was a combination of red wine, beef stock and sliced onions adding some steamy richness to the oven. Confession: I don’t know what I do wrong, but I struggle to slice roast beef as thinly as I would like. Yes, my knife is sharp. Any hints?
|After spending the day in the crockpot|
Dinner was tasty and there were unsliced leftovers of the 2.5 lb roast despite Griffin’s best efforts. I only had to threaten Quinn with discipline twice, both times related to the mashed yellow and sweet orange potatoes. As if beef and mashed potatoes aren’t the ultimate pairing!
This morning I placed the beef, the au jus/onion liquid and a couple of canned chipotles in adobo, into the crock pot and let things simmer all day. Tonight, I removed the meat and shredded/sliced it, adding my leftover mashed potatoes from the previous night to the juices in the pot. This step worked to both thicken things up a bit and to take the edge off my enthusiasm with the chilis. Delicious. Like a spicy beef stew that would only have been more wonderful with some sliced avocado and a cheese quesadilla. Maybe tomorrow.