Monday, December 7, 2009

Stretch Roast 3 Days, Without Boredom

This will also be in Becky Holm's Douglas County News, although shortened a bit. 
GOOD FOOD CHEAP

Stretching A Roast 3 Days, Deliciously
By Larisa Sparrowhawk, localvorefresh@aol.com

You will need 1.75 lbs of boneless beef roast plus a soup bone for two people plus 1.0 pounds for each person thereafter.

Day One, French Onion Soup: Today’s recipe is time consuming, but the next two are quick. Cook roast and bone on low heat with enough water to cover, 2-3 onions, 2-4 ribs celery , a few garlic cloves, a bay leaf, some carrots, apples or any vegetable except potatoes. Add 1/4 c. red wine vinegar, which helps draw the minerals from the bone.  Simmer at least 6 hours. Skim off any foam. Turn off and let cool. Skim fat off and save for later. Remove most of the beef and split between two containers; refrigerate. Discard most of the vegetables.

Blend stock and remaining vegetables with 3-5 tbsp. flour, preferably rye. Sautee the beef you saved out with 2-3 chopped onions and 2 tbsp. butter until onions are carmelized. Add blended stock and ½-1 c. red wine if desired. Add ½-1 tsp. each salt, white pepper, dry mustard, rosemary, thyme and nutmeg. Add 2-3 tsp. garlic. Simmer another 15 minutes. Serve with bread and cheese.

Day Two, Sesame Beef:  Stir fry (high heat) 1 chopped onion in 2 tbsp. sesame oil until translucent. Add 1 rib chopped celery, half a chopped broccoli head, 1-2 chopped carrots. Cook 2 minutes, stirring.  When sesame oil begins to dry, add 1 tbsp. each red wine vinegar and sherry or mirin. Add garlic or ginger if desired. Add 1 chopped bell pepper and 1-2 tsp. black bean garlic sauce or soy sauce. Add one portion saved beef. Stir constantly until hot. Sprinkle with sesame seeds. Serve over rice.

Day Three, Stroganoff: Cook in a cast iron skillet until carmelized: reserved beef fat, 1 chopped onion. Add 1-2 c. chopped mushrooms. Reduce heat to low. Add remaining beef, 2-3 tbsp. red wine vinegar. When beef is warm, add chopped scallions and/or parsley for color. Mix ½-1 tsp. each salt, white pepper, dry mustard and 1 tsp. paprika and garlic into 1 c. whole milk yogurt.  Mix a little of the beef and vegetables into yogurt to warm it up. Add to the skillet and cook just a couple minutes longer.  Serve over rice, rye or pasta.

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