Slow deconstruction of a bottom round roast
 

The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
so the mice (mouse, me, still an occasional meat-eater) will play.

The local market had bottom round roasts on sale and lo and behold,
there was a 4-pounder marked with a $3 off sticker since the sell-by
date was the next day, so I made an impulse purchase.

That night: rubbed it with my favorite mix for roast beasts:
A roughly equal mix of salt, pepper, minced fresh garlic, and chopped
fresh rosemary. Did the old 15-minutes-in-a-hot-oven followed by
~40-minutes-in-a-very-slow oven trick until it reached 125 degrees F
internally. Let it rest ~15 minutes. It ended up pretty rare, but that
was part of the plan - you can always make rare meat less rare but you
can't make overcooked meat rarer, right?

Sliced thinly with my sharpest longest knife, served with lightly fried
potato slices and a steamed artichoke (another item Mrs. Beitel isn't
fond of, but I am) and some melted butter. To die for.

<http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0383_1_zpsf2d7ff60.jpg>

OK, on to leftovers!

Two lunches (so far) of "Smithfield" sandwiches. These are nothing
but thinly sliced rare roast beef with good dill pickle slices, yellow
mustard and lettuce on chewy homemade bread. They've been a favorite
of mine ever since I was a kid and got them from the deli counter at
Smithfield's Market in downtown Evanston, Illinois a looooooong time
ago. (Smithfield's is no longer there.)

Took a rare chunk from the middle and whizzed it in the food processor
with some onion and taco seasoning until coarsely chopped. Cut some
large jalepenos in half lengthwise, removed all the seeds and pith,
filled 'em with the beef mix, and baked 'em in a moderately hot oven
for 30 minutes until the peppers softened and the mix was cooked
through, then topped 'em with a slice of cheddar-jack and cooked 'em
another few minutes to melt the cheese. Served them with some tostados
topped with refried beans, some more of the roast cut into matchstick-
sized pieces, onions, diced tomatoes, pickled jalepeno slices, and
chopped cilantro. Some salsa over all.

Cut the leftover stuffed jalepenos and tostados into little pieces and
mixed 'em into scramble eggs for Sunday's brunch.

Took another hunk, cut it into small cubes, and made beef-vegetable-
barley soup (beef stock from the freezer leftover from previous beef
encounters, onions, carrots, celery, beef, barley, and some random
other veggies that needed using up). More or less the recipe on the
back of the Goya barley bag (the addition of significant oregano is
genious). Served with some homemade "pizza dough" rolls (my version
of the ones you get at Bertucci's, which are always popular in the
Beitel household). This was good for another couple of lunches too.

Took another hunk and ran it, a potato, an onion and a couple more
deseeded/deveined jalepenos through my old fashioned hand grinder,
added lots of black pepper, fried it up and served the hash with some
mushroom gravy and a green salad on the side for another dinner.
(Should have diced everything up with a knife instead because the hash
was too mushy, but it tasted just fine.)

Took the last of it, sliced it up very thinly, marinated it in lime
juice, chiles, fish sauce, etc. and made myself a Thai steak salad.
(Good steak works better for this, but the marinade helped soften the
rare roast beef to the point where it worked just fine.)

And then ... finally ... it was all gone!

But I'm good for another year or two :-)

--
Silvar Beitel

Slow deconstruction of a bottom round roast
 

> wrote in message
...
> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
> so the mice (mouse, me, still an occasional meat-eater) will play.
>
> The local market had bottom round roasts on sale and lo and behold,
> there was a 4-pounder marked with a $3 off sticker since the sell-by
> date was the next day, so I made an impulse purchase.
>
> That night: rubbed it with my favorite mix for roast beasts:
> A roughly equal mix of salt, pepper, minced fresh garlic, and chopped
> fresh rosemary. Did the old 15-minutes-in-a-hot-oven followed by
> ~40-minutes-in-a-very-slow oven trick until it reached 125 degrees F
> internally. Let it rest ~15 minutes. It ended up pretty rare, but that
> was part of the plan - you can always make rare meat less rare but you
> can't make overcooked meat rarer, right?
>
> Sliced thinly with my sharpest longest knife, served with lightly fried
> potato slices and a steamed artichoke (another item Mrs. Beitel isn't
> fond of, but I am) and some melted butter. To die for.
>
> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0383_1_zpsf2d7ff60.jpg>

Woooooo nice yummmmmmmmmmmmmm !!!!!!!!!


> OK, on to leftovers!
>
> Two lunches (so far) of "Smithfield" sandwiches. These are nothing
> but thinly sliced rare roast beef with good dill pickle slices, yellow
> mustard and lettuce on chewy homemade bread. They've been a favorite
> of mine ever since I was a kid and got them from the deli counter at
> Smithfield's Market in downtown Evanston, Illinois a looooooong time
> ago. (Smithfield's is no longer there.)
>
> Took a rare chunk from the middle and whizzed it in the food processor
> with some onion and taco seasoning until coarsely chopped. Cut some
> large jalepenos in half lengthwise, removed all the seeds and pith,
> filled 'em with the beef mix, and baked 'em in a moderately hot oven
> for 30 minutes until the peppers softened and the mix was cooked
> through, then topped 'em with a slice of cheddar-jack and cooked 'em
> another few minutes to melt the cheese. Served them with some tostados
> topped with refried beans, some more of the roast cut into matchstick-
> sized pieces, onions, diced tomatoes, pickled jalepeno slices, and
> chopped cilantro. Some salsa over all.
>
> Cut the leftover stuffed jalepenos and tostados into little pieces and
> mixed 'em into scramble eggs for Sunday's brunch.
>
> Took another hunk, cut it into small cubes, and made beef-vegetable-
> barley soup (beef stock from the freezer leftover from previous beef
> encounters, onions, carrots, celery, beef, barley, and some random
> other veggies that needed using up). More or less the recipe on the
> back of the Goya barley bag (the addition of significant oregano is
> genious). Served with some homemade "pizza dough" rolls (my version
> of the ones you get at Bertucci's, which are always popular in the
> Beitel household). This was good for another couple of lunches too.
>
> Took another hunk and ran it, a potato, an onion and a couple more
> deseeded/deveined jalepenos through my old fashioned hand grinder,
> added lots of black pepper, fried it up and served the hash with some
> mushroom gravy and a green salad on the side for another dinner.
> (Should have diced everything up with a knife instead because the hash
> was too mushy, but it tasted just fine.)
>
> Took the last of it, sliced it up very thinly, marinated it in lime
> juice, chiles, fish sauce, etc. and made myself a Thai steak salad.
> (Good steak works better for this, but the marinade helped soften the
> rare roast beef to the point where it worked just fine.)
>
> And then ... finally ... it was all gone!
>
> But I'm good for another year or two :-)

Well, haven't you been having a good time. While the cat's away ... :))

All sounds wonderful:))))



--
http://www.helpforheroes.org.uk/shop/

Slow deconstruction of a bottom round roast
 

On 4/10/2014 8:16 AM, wrote:
> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
> so the mice (mouse, me, still an occasional meat-eater) will play.
>
> The local market had bottom round roasts on sale and lo and behold,
> there was a 4-pounder marked with a $3 off sticker since the sell-by
> date was the next day, so I made an impulse purchase.
>
> That night: rubbed it with my favorite mix for roast beasts:
> A roughly equal mix of salt, pepper, minced fresh garlic, and chopped
> fresh rosemary. Did the old 15-minutes-in-a-hot-oven followed by
> ~40-minutes-in-a-very-slow oven trick until it reached 125 degrees F
> internally. Let it rest ~15 minutes. It ended up pretty rare, but that
> was part of the plan - you can always make rare meat less rare but you
> can't make overcooked meat rarer, right?
>
> Sliced thinly with my sharpest longest knife, served with lightly fried
> potato slices and a steamed artichoke (another item Mrs. Beitel isn't
> fond of, but I am) and some melted butter. To die for.
>
> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0383_1_zpsf2d7ff60.jpg>
>
(snippage)

Looks great! That's one reason I'll always be an omnivore. :)

Jill

Slow deconstruction of a bottom round roast
 

wrote in news:c80df71a-9687-48e8-a742-a46aca05d947
@googlegroups.com:

>
> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
> so the mice (mouse, me, still an occasional meat-eater) will play.
>
I hope you're dosing yourself with a lot of apple juice or when she gets
home she may realize that you have been a bad boy.
http://tinyurl.com/33gp5y3

>



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

Slow deconstruction of a bottom round roast
 

On 4/10/2014 8:16 AM, wrote:
> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
> so the mice (mouse, me, still an occasional meat-eater) will play.

>
> Took the last of it, sliced it up very thinly, marinated it in lime
> juice, chiles, fish sauce, etc. and made myself a Thai steak salad.
> (Good steak works better for this, but the marinade helped soften the
> rare roast beef to the point where it worked just fine.)
>
> And then ... finally ... it was all gone!
>
> But I'm good for another year or two :-)

After all that feasting, I'd be wishing for more!

I nominate that for best varied uses for a roast.

nancy

Slow deconstruction of a bottom round roast
 

In article >,
> wrote:


> <http://i1196.photobucket.com/albums/..._0383_1_zpsf2d
> 7ff60.jpg>

Not enough butter. Everything you presented would benefit from a butter
dunk. If you survived the meal, Mrs. Beitel wouldn't have a clue what
you had done to yourself. Seriously! Looks delicious. More butter.

leo

Slow deconstruction of a bottom round roast
 

On Fri, 11 Apr 2014 23:49:16 -0700, Leonard Blaisdell
> wrote:

> In article >,
> > wrote:
>
>
> > <http://i1196.photobucket.com/albums/..._0383_1_zpsf2d
> > 7ff60.jpg>
>
> Not enough butter. Everything you presented would benefit from a butter
> dunk. If you survived the meal, Mrs. Beitel wouldn't have a clue what
> you had done to yourself. Seriously! Looks delicious. More butter.
>
LOL - looked great to me Silvar. No wonder Ms. Beital keeps you
around. :)


--

Good Food.
Good Friends.
Good Memories.

Slow deconstruction of a bottom round roast
 

On Thursday, April 10, 2014 8:16:31 AM UTC-4, wrote:
> The local market had bottom round roasts on sale
<snip>
> And then ... finally ... it was all gone!

Thanks for the compliments, folks.

I also came *this* close to falling for one of the in-store-only-sale
$.79/pound frozen turkeys! That would have kept me busy for a looooong
time :-)

--
Silvar Beitel

Slow deconstruction of a bottom round roast
 

On 4/12/2014 3:22 AM, sf wrote:
> On Fri, 11 Apr 2014 23:49:16 -0700, Leonard Blaisdell
> > wrote:
>
>> In article >,
>> > wrote:
>>
>>
>>> <http://i1196.photobucket.com/albums/..._0383_1_zpsf2d
>>> 7ff60.jpg>
>>
>> Not enough butter. Everything you presented would benefit from a butter
>> dunk. If you survived the meal, Mrs. Beitel wouldn't have a clue what
>> you had done to yourself. Seriously! Looks delicious. More butter.
>>
> LOL - looked great to me Silvar. No wonder Ms. Beital keeps you
> around. :)
>
>
Except she doesn't eat meat!

Jill

Slow deconstruction of a bottom round roast
 

On Saturday, April 12, 2014 9:03:24 AM UTC-4, jmcquown wrote:

> On 4/12/2014 3:22 AM, sf wrote:

> > On Fri, 11 Apr 2014 23:49:16 -0700, Leonard Blaisdell

> >> Not enough butter. Everything you presented would benefit from a butter
> >> dunk. If you survived the meal, Mrs. Beitel wouldn't have a clue what
> >> you had done to yourself. Seriously! Looks delicious. More butter.

> > LOL - looked great to me Silvar. No wonder Ms. Beital keeps you
> > around. :)

> Except she doesn't eat meat!

Just for clarity, I'm chief cook and bottle washer when she *is* around
too, so most of my cooking (and eating) is vegetarian, and she does
appreciate that.

For instance, last night: Chiles rellenos, Mexican rice, and seasoned
pinto beans.

She's also quite aware of what I make when she's away.

Oh, and butter? You want BUTTER? Try these some time. They are wicked
awesome:

<http://www.chow.com/recipes/30895-cranberry-shortbread-bars-with-almond-streusel>

--
Silvar Beitel

Slow deconstruction of a bottom round roast
 

On 4/12/2014 10:20 AM, wrote:
> On Saturday, April 12, 2014 9:03:24 AM UTC-4, jmcquown wrote:
>
>> On 4/12/2014 3:22 AM, sf wrote:
>
>>> On Fri, 11 Apr 2014 23:49:16 -0700, Leonard Blaisdell
>
>>>> Not enough butter. Everything you presented would benefit from a butter
>>>> dunk. If you survived the meal, Mrs. Beitel wouldn't have a clue what
>>>> you had done to yourself. Seriously! Looks delicious. More butter.
>
>>> LOL - looked great to me Silvar. No wonder Ms. Beital keeps you
>>> around. :)
>
>> Except she doesn't eat meat!
>
> Just for clarity, I'm chief cook and bottle washer when she *is* around
> too, so most of my cooking (and eating) is vegetarian, and she does
> appreciate that.
>
> For instance, last night: Chiles rellenos, Mexican rice, and seasoned
> pinto beans.
>
Okey doke. I wasn't criticizing in any way.

> She's also quite aware of what I make when she's away.
>
I would hope so. :) I can't imagine feeling like you have to hide what
you sometimes like to cook and eat.

> Oh, and butter? You want BUTTER? Try these some time. They are wicked
> awesome:
>
> <http://www.chow.com/recipes/30895-cranberry-shortbread-bars-with-almond-streusel>
>
LOL It was Leonard who said more BUTTER! Thanks for the recipe. :)

Jill

Slow deconstruction of a bottom round roast
 

On Thu, 10 Apr 2014 11:37:05 -0400, Nancy Young
> wrote:

>On 4/10/2014 8:16 AM, wrote:
>> The cat's away (Mrs. Beitel, a vegetarian, is off visiting old friends)
>> so the mice (mouse, me, still an occasional meat-eater) will play.
>
>>
>> Took the last of it, sliced it up very thinly, marinated it in lime
>> juice, chiles, fish sauce, etc. and made myself a Thai steak salad.
>> (Good steak works better for this, but the marinade helped soften the
>> rare roast beef to the point where it worked just fine.)
>>
>> And then ... finally ... it was all gone!
>>
>> But I'm good for another year or two :-)
>
>After all that feasting, I'd be wishing for more!
>
>I nominate that for best varied uses for a roast.
>
>nancy
>
Totally agree with nancy, very inventive.

koko