Uncharted Territory: Roast Beef

So, the other week Dave and I were talking about roast beef. You know, like you do.

Dave was saying how it takes hours to make and is generally very expensive etc. etc.

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So, as I’m perusing my regular blogs, I stumble across Iowa Girl Eat’s “Easiest One Hour Roast Beef,” and my immediate thought is: “Ha! I’ll show him!”

Because nothing makes me want to do something like someone thinking or telling me I can’t. Just ask my mom. She still recounts the time I spent an entire summer day on my Grandma’s lawn teaching myself how to twirl a baton after my previous lack of hand-eye coordination suggested otherwise.

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So I write down the exact type of meat that she used, because going to the meat department of the store without the exact type of meat that I want written down will end in disaster. Why are there so many different types of pot roast? Is there really a difference between a beef brisket and corned beef? Where is Alton when I need him?

I have no idea what an English roast is. Was this cow born in England? Can a moo have a British accent?

I don’t know if I’ll ever understand meat. But I do understand recipes. Rub meat down with olive oil, Sear with a knife and stud with cloves of sliced garlic. Rub with salt, pepper, and rosemary. Put in a handy dandy meat thermometer and cook the roast over a bed of grape tomatoes at 350 degrees until it is 135 degrees. Remove and DON’T TOUCH.

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I may not know a lot about meat, but I am very familiar with the resting period, as Alton or Dave will cut off your hand if you try to cut into a steak right after it’s done cooking. Meat needs a nap before you can eat it.

The roast is done. I cut it thinly against the grain after it’s rested for about twenty minutes. The au jous is finished. It’s only 3:30. I ask Dave if it’s okay to put the roast beef back in the pan with the au jous and tomatoes on warm, and he says yes.

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Several hours later, we are invited out by our friends for a pint. I remove the roast beef from the oven and discover that it’s pale pink interior has darkened. I guess I should have put it in the fridge. Fortunately, it didn’t damage my sandwich.

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Thinly sliced roast beef, roasted tomatoes, arugula, red onion, and dijon mustard on a demi baguette. Uncharted territory is delicious.

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