16 March 2014

If the weather's going to stay cold....

I'm going to keep cooking like it's winter.
One decided advantage of going to the same butcher for the last long while is they'll make a point of telling me they've got, by whatever odd concatenation of fate, some unusually nice sirloin in.  One decided disadvantage is that they do this because they know I'm very likely to buy it once they tell me about it.
  1. Set oven to 175 C/350 F
  2. Fill bottom of roaster with a coarsely chopped onion and some fancy beets, peeled, halved, and sliced.  Cover with water; make sure the roaster cover does not touch vegetables.
  3. Rinse ~5 lb slab of sirloin.  (Your butcher doubtless doesn't carry that size, but will probably cut one if you ask nicely.) Place on roaster; sprinkle with thyme and taragon, drape with bacon to cover evenly.
  4. Bake for 20 mins/lb for a rare roast; 30 mins/lb for well done.

The excess beets and onions and the surrounding broth go into the big pot of Ongoing Soup, the left over sirloin goes into the fridge and gets sliced and put over green peas and doused with reheated soup for dinner for the rest of the week.  There is no excess bacon.

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