Hay George (Et Al)
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wrote on 4 Feb 2024, 16:55 last edited by
Excellent the next day too.
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wrote on 6 Feb 2024, 19:43 last edited by
I have a rump roast. Would that work?
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wrote on 6 Feb 2024, 22:14 last edited by
@George-K said in Hay George (Et Al):
I have a rump roast. Would that work?
Bump for @mik, or any other foodie....
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wrote on 7 Feb 2024, 00:44 last edited by
Yeah, probably. You could cut it into cubes like stew meat. It would probably take about the same long slow cook to be tender.
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wrote on 7 Feb 2024, 00:50 last edited by
THat's what I'm thinking. I'll throw in some 'shrooms as well.
By the way, this AM at the grocery store, Mrs. George said, "We should do hot dogs for dinner tonite. So, Hebrew National (bun length) it was.
For me, some chopped onion, tomato wedges, whole grain mustard (!), and celery salt.
Mrs. George: sweet pickle relish, onion, tomato, mustard (God knows how we're still married)....ketchup. I didn't say a word.
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wrote on 7 Feb 2024, 00:56 last edited by
Texas red chili, cast iron cornbread and a big glass of milk here. Comfort food.
The hot dogs sound great. Getting hungry for them.
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wrote on 7 Feb 2024, 16:47 last edited by
BTW, rump roast is tough.
Ever make chili with it?
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wrote on 7 Feb 2024, 17:03 last edited by
I’m not sure I’ve ever cooked one. You could use it for chili, but a long cook.
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wrote on 7 Feb 2024, 17:27 last edited by
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wrote on 7 Feb 2024, 17:28 last edited by
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wrote on 7 Feb 2024, 20:44 last edited by
In hers, anyway.
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wrote on 7 Feb 2024, 20:57 last edited by
I wonder, if I marinate the rump roast overnight (in what, some soy sauce, wine, Worcestershire?) if it would be even more tender.
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wrote on 7 Feb 2024, 21:02 last edited by
Maybe if you cut it up first. Otherwise it’s too big for marinade to penetrate.
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wrote on 7 Feb 2024, 21:07 last edited by
That’s what I was planning.
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wrote on 8 Feb 2024, 22:08 last edited by
So, I marinated the (cut up) rump roast overnight in some balsamic vinaigrette salad dressing, and I added some Worcestershire sauce.
Browned the meat in my dutch oven in some veggie oil, then the butter and onion soup mix.
After about 3 hours, at 275 degrees, the meat was nice and tender. I added some red spuds, a quartered onion and some carrots....it's becoming a stew.
To cook the rest of the veggies, I added 2 cups of beef broth.
So far, pretty tasty, but I'll thicken the liquid with some instant mashed potatoes.
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wrote on 10 Feb 2024, 18:39 last edited by
Made grilled pork tenderloin lost night and had leftovers. So I went looking for lunch ideas and came up with a Cuban sandwich, a favorite. Turned out great on good sourdough beard. Used a cast iron grill pan as a press.
https://www.thekitchn.com/recipe-cuban-sandwich-lunch-recipes-from-the-kitchn-113437
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wrote on 10 Feb 2024, 23:03 last edited by
Longhorn Steakhouse…
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wrote on 11 Feb 2024, 14:01 last edited by
Longhorn is good. I avoided those places for decades until I started eating lunch there. Great, great chili - too bad they don’t serve it anymore.
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wrote on 11 Feb 2024, 23:55 last edited by
Funny, but some franchise chain restaurants are better than others. Used to eat at a Western Sizzler in Hattiesburg, not too far from the USM campus. The steaks, salads, etc., were the same menu items as othe Sizzlers, but the food in Hattiesburg was just flat better.
I have no idea why...
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Got this recipe for Butter Beef in email. Looks pretty good. Simple, delicious. (Hot, brown and plentiful)
