I'm picking up a roast on Friday at the commissary. Using your technique to make Saturday night dinner!
That's Great, Bill !!
Let me know how you like it then!
Bear
I'm picking up a roast on Friday at the commissary. Using your technique to make Saturday night dinner!
That's Great, Bill !!
Let me know how you like it then!
Bear
Sure will! I'm switching up the menu some, with baked potato and corn.
No stranger to that!Nothing wrong with that !!
However make an extra baked Tater.
Then put it in the fridge.
Next day slice it across about 3/8" to 1/2" thick carefully.
Then put a bunch of butter in a pan & sauté the slices until they get good & brown on both sides.
Love it with Supper or with Eggs in the morning.
Bear
picked up 3 at the commissary.
One in the Souz Vide this evening, the other for some more dried beef.
I did pretty much this, but seared the meat before SV and cooked down some red wine to deglaze the pan. I then added this reduced wine/deglazing into a bag with some beef broth that the meat was SV in.
It made some pretty amazing au jous!
Yummmmm!
That looks fantastic. I'm sitting at the computer, my gut stuffed from dinner, and yet, you're making me hungry again!
I've got to try that as well as a lot of the other suggestions in this thread!
Thanks!