Almost all gone

With Thanksgiving approaching, the beef is almost finished. Since the last post I've made tenderloin steaks, a rump roast, and heart. The heart I sliced, floured, and fried. It was okay, but not as good as I remember mom making. It was a pain to cut up the heart. In the future I'd want it pre-sliced or perhaps roast it whole.

I have one package of stew meat remaining. There's still the lard, liver, and bones as well. When I take a holiday vacation I think I will render the lard and make mincemeat pie or something. The liver will get dried into dog treats and eventually I'll make stock out of the bones.

My BIL and I are already planning the whole pig we're getting this year....

The Rest of the Roast & Hamburgers

I still had half a roast to use and I was in the mood for more asian food. I sliced the roast thinly and marinaded it in the sauce I use for char sui. Quickly sauted the pieces in oil. Served with rice and a quick stirfry of napa cabbage with sriracha sauce.

The meal was so-so. Unfortunately the meat was a bit too tough for this sort of treatment. It would have worked better had I shaved it -- 1/8 in thick slices. Also, normally there's a bit too much sauce, but this time there wasn't enough (IMO) since I used more meat. Still, it was decent and everything got eaten.

Tonight we made hamburgers with a pound of ground beef. Bacon cheese burgers with lettuce, tomato, and onion to be exact. They were tasty.

Pot Roast and Hamburgers

I had a rump roast on hand and wanted an easy meal so I went with a pot roast. I basically used this recipe. Preped the veggies in the crock pot the night before when I marinaded the roast. Cooked it on low for about 9 hours. While the flavor was okay, the roast was dry (but tender). For the leftovers I made some gravy with butter, flour, drippings, broth, milk, sour cream and salt. The gravy helped a bunch.

We also used a pound of ground beef this week making burgers. Ted was craving bacon-guacamole burgers so that's what we made (with cheese, lettuce, tomatoes, of course).

Roast Beef

Today I made an eye of round roast. I used this recipe and followed the suggestions in the comments. I remembered to take out the roast out of the refrigerator early today so it was at room temperature when I started. The summary:

• Grind 1 tsp black pepper corns & 1 tsp cumin seed in a mortar
• Add 1/2 tsp coriander, 1/2 tsp ginger powder, 3/4 tsp salt & 1/8 tsp cayenne.
• Sliver 1 clove garlic and stick them deep in the roast
• Coat the roast with oil then with the spice mixture.
• Brown the roast on all sides in a pan
• Roast for ~45min at 275 until 115-120F
• Remove from oven and turn heat to 500
• Add 1" cubed potatoes and baby carrots, tossed with olive oil, to the pan
• Return to oven, cook 10-15 min until 130F.
• Remove roast, tent with foil, let stand at least 10 min
  
• Return veggies to over for another 5-10 min to brown.
• Season with salt and pepper.

The roast was a nice medium/medium rare. The carrots were good. Unfortunately the potatoes seemed very dry. I think this is because I used Yukon golds instead of red potatoes. I severed this with a fruit salad of pineapple, kiwi, clementine, and plum.
Tasty over all.