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Meat Crime Blotter - Know What You Own Edition
10/26/11 Various cuts of meat were reported stolen from a freezer in an unsecured garage Oct. 26. Among the missing meat: one chuck roast, two eye-of-round roasts, 10 pork chops and possibly a whole ham. (Parma Heights, OH)
11/08/11 A Colt semiautomatic handgun, a Remington 12-gauge shotgun, two Ruger revolvers, two loaded speed loaders for a revolver, two gun cleaning kits, two boxes of 12-gauge bird shot, one box of buckshot, one box of deer slugs and one box of Hamburger Helper mix belonging to Michael D. Lee were stolen and a door was damaged at a home in New Cambria between 8:30 a.m. and 4 p.m. Monday; $1,311 loss and damage. (Salina, KS)
Low & Slow Pot Roast
A pot roast is something that reminds me of home, my mother, and Sundays. For some reason I thought that I would never be able to make a roast but in reality, it is one of the easiest things I have ever made. My parents purchase half a cow from friends that own a cattle farm. I found a large chuck roast to the the start of the show.
Low & Slow Pot Roast
(Revised from Ree Drummond)
- 3-5 pound chuck roast
- 2-3 tablespoons olive oil
- 6 carrots, peeled and cut in 2-inch pieces
- 3 large russet potatoes, cut in large chunks
- 1 cup red wine
- 2 cups beef broth
- 1 cup water
- 1 teaspoon onion powder
- lots salt and pepper to taste
Preheat the oven to 275 degrees F. Liberally sprinkle onion powder, salt and pepper on the chuck roast.
Heat te olive oil in a large pot or dutch oven over medium-high heat. Add the carrots potatoes to the pot browning them on all sides. Remove and set aside.
Add more oil if needed, and place the meat in the pot to sear to brown on every side for 1-2 minutes. Remove the roast to a plate.
With the pot stil hot, add in the red wine to deglaze and scrape the bottom of the pan with a whisk.
Place the roast back into the pot and add the beef stock and enough water to cover the roast a little more than halfway. Add more salt and a pinch of pepper. Add in the carrots and potatoes.
Put the lid on, and roast for 3 hours for a 3-pound roast or 4 hours for larger roast. The roast will be read when it is fall apart and tender.
I was astonished that I had made this delicious dinner. The meat was SO tender and just fell apart, and the potatoes had soaked up all the juices to make them mouth watering. My dad was also amazed and the boyfriend said that he was impressed. If my men are happy, I am happy.
Day #217 - 11/3/12
Dalek Shops for Meat
I was a vegetarian for 7 years but had to convert back due to health reasons. Therefore, going grocery shopping, specifically for other people, can be made very difficult. Gramma asks me to get sale items from the deli often, and more than half the time I call her frustrated and crying because I can’t find what I’m supposed to be looking for. I am meat clueless! (Hold the snickers…) Dalek and I got the dreaded phone call after work today to ask if we would swing by the grocery and get some discounted beef. Dalek could not comprehend my apprehension for the task. I’m like a man - I hate asking for help. Fortunately when we turned the corner from the juice aisle, right there staring at me from a foot cooler was the requested BOGO chuck roast I needed! I was so relieved and happy, I bought Dalek and myself a cheap bottle of wine to celebrate my meat victory.
Who doesn’t love pot roast? The tender meat, the vegetables, and the rich gravy… I’m almost hungry thinking about it, and I just ate it a couple of hours ago. I think every cook needs to have this easy, satisfying dish in his/her repertoire, so I’m posting my version as a starting point. The great thing about this is that you can make tons of variations and make it your own.
A little disclaimer before I go on to the recipe: it does include carrots, which are not particularly kosher on a low-carb diet, but I just think that something has to give when it comes to veggies, especially ones as delicious as carrots!
On the road again
Just when I thought I wasn’t going to be on a plane again for a few weeks, a surprise trip to Michigan popped up. And I had literally just unpacked from my trip to DC this weekend. So this will probably be my lone post of the week - sorry gang!
I overpaid for this chuck roast from a local high-end grocery store who happens to carry Proffitt Farms beef - that’s what happens when you’re away every weekend, I guess. But once it turned into melt-in-your-mouth-meat, it was totally worth the $20.49 (that’s about $10/lb for you math geniuses). Plus it was ready when I got home tonight!
- 2 lb chuck roast, cut into 1” chunks
- 1 can coconut milk (I used lite and it was fine)
- 3 stalks of lemongrass, diced
- 1 tbsp ginger powder
- 1 tbsp garlic powder
- 1 tsp fish sauce
Mix it all in a crockpot and then cook on low for 6 hours. Garnish with cilantro if you’re feeling fancy!
We served it with a side of roasted curry cauliflower:
The cheeseburger can be a flawless sandwich when done properly. Sadly, most people equate a burger with what they’ve been fed at McDonald’s or 5 Guys. A burger should not be greasy, it should not be flat, and it should most certainly not come from a package of ground beef that you’d find in any grocery store. The reasons for not buying mass produced ground beef are well documented, but not very well publicized. We bought the meat grinder attachment for our stand mixer after reading that NY Times story and haven’t looked back. I have yet to buy store packaged ground beef since that day. Other than the obvious health benefits of grinding your own beef you can tailor your meat to specific fat requirements and use a multitude of high quality cuts of beef from ONE SOURCE. It may not be obvious but since you are basically eating a ground up steak, you can cook it to any temperature you want (Read: cook it to medium rare).
As I previously mentioned, my parents gave me a wonderful birthday gift this year. I know that the majority of people who read this don’t have a sous vide at their disposal, but that’s not going to stop me from using it and posting preparations for it. I will predict that this tool will be used in a large amount of home kitchens in the very near future, it’s super easy to use and the results are mind blowingly delicious.
I started with a trimmed, chopped, and freshly ground 2.2 pound chuck roast that I seasoned with salt and pepper. I got 4 hand formed half pound burgers and a little extra. When forming your burgers you don’t want to abuse them, form them gently with your hands, you don’t need a pressing device or a ring to make flawless shaped patties.
Gently place the burgers into a food safe vacuum seal bag and vacuum seal it.
Toss that into your sous vide, preheated to your desired doneness (Read: medium rare), in my case it was 128 degrees fahrenheit. Put the lid on and let the machine work its magic for about 5 hours, and it most certainly is magical.
If you cooked beef, when you pull the bag out it is not going to look pleasant. Basically it will look like an unappetizing reddish grey hunk of beef.
After removing the burgers from the bag it is very important to pat them dry with paper towels. When you go to brown them, the residual moisture will lower the temperature of the pan too much and you won’t get a proper Maillard reaction to give you the familiar smell and taste of seared beef. The first thing I noticed when I picked them up was that they seemingly did not lose any weight on cooking like a grilled burger would. Most of the juices stayed within the burger. This theory was confirmed when I found an analysis of cooking a steak sous vide.
Preheat a pan until it is literally just starting to smoke because its so hot, add a bit of canola oil and brown both sides for about 45 seconds and you are ready to go. Don’t forget to melt your cheese, like I did this time.
After taking one bite of this beauty I don’t think I’ll ever be able to cook a burger in another way. It was so tender and juicy and flawlessly cooked from edge to edge that there really is no way back. The process is so simple, there is basically no way someone could screw it up.
Sorry for the slightly blurry picture but I was so overcome with burger joy that I couldn’t hold the camera and the burger properly. Please take my word for it, it was perfect. I think in the future I will start to use several cuts of beef using a particular ratio of chuck:sirloin:strip or something along those lines, just to play around with the flavor a little more, since all the science of actually cooking it has been perfected by this wonderful device.