Tagged beef

Overnight Pot Roast


I can’t remember what cut of beef this was. I just told the farmer I wanted a roast cut and would take whatever he had, and he handed me this — maybe a bottom tip roast, or something. Suffice it to say, any slow-cooking roast will do here. The one I used was wrapped in one of those elastic net thingies that hold the meat in nicely and helps it keep its shape.

Preheat oven to 200 degrees. In a oven-proof pot (I like using enameled cast-iron here), bring meat — and water to cover — to a boil. Immediately transfer to oven, covered, and let simmer all night.

In the morning, turn oven off, remove pot and let cool. When meat is cool enough to handle, lift up from liquid, and transfer to a cutting board. Cut crosswise into 1/2 inch slices. Set aside, tented with foil.

Meanwhile, bring cooking liquid to a boil, along with cut up potatoes (I used small Yukons) and carrots and herbs and aromatics and seasonings you like. I sometimes use thyme, bay leaves, aromatics like celery, onions, plus Worcestershire sauce, etc. Today I just used salt and pepper and a bit of soy sauce, oh and yeah, two dashes Tabasco. Cook ~10 minutes or until potatoes and carrots are just cooked through. Remove with slotted spoon and set aside.

Tomatoes (canned or fresh) and/or some full-bodied red wine are nice additions here, if you like. Continue boiling liquid until reduced a bit, and thicken with a cornstarch-water paste to desired consistency. Return meat and potatoes carefully to gravy to heat through, lowering heat, 5-10 minutes. Transfer to serving platter and garnish with a sprinkling of freshly chopped flat-leaf parsley.

You can also adapt this recipe to a crock-pot/slow-cooker.

Ground Meat Recipes

One of the moms at 4Real asked for ground beef recipes, so I thought I’d put several simple ones here — not really recipes but more like guides. We’ve been having more ground meat lately because they made up the bulk of the grass-fed beef we had ordered from Grass Fed Farms — which was surprising, but not altogether unwelcome; there’s so much you could do with it besides the basic meatloaf or meat sauce! I think I still have a shelf-full in the freezer.

Let’s start out with a simple saute:

extra virgin olive oil
minced garlic
chopped onions
chopped tomatoes
a pound or two of ground beef
freshly ground black pepper
salt and/or soy sauce and/or fish sauce to taste

Heat up the olive oil in a large skillet, over medium heat. Add garlic and saute until just beginning to color. Add the onions and saute until limp. Add tomatoes and saute until tender. Add the ground meat, breaking it up, and continue to saute. Cover for 5 minutes, stir again, and add seasonings. Cook 20-30 minutes, stirring frequently and adding water if necessary to prevent drying up.


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