Caught a sale on whole rump roast for $2.99/# so I pulled my head out of my salumi books and my maturing chamber to make some more roast beef.
Last night, trimmed the roast and removed the big tendon. DON'T THROW THAT AWAY! (More on that later)...
Seasoned with a little merlot wine sauce, CBP, garlic powder, and onion powder..
In the fridge overnight to rest...
Ok, had about 2# of trim. Preheat oven to 400*F. Take the tendons and the little bits of meat, place those in contact with the bottom of a sheet pan. Then put the fat on top of the tendons and meat bits, place coarse chopped onion, celery, carrot, and garlic on top. In the oven for 45 minutes. House will start to smell AMAZING!
Add all to a crock pot. Top off with water.
See the tendon....nice color and char! It will add so much flavor to the stock!!
12 hours later the next morning...whole house smells awesome!
strain the stock for chef jimmyj's smokey au jus under the roast.
Pulled the roast to let it warm about an hour while I went to refill propane bottles. Got the fire lit, using white oak and a little hickory. Preheat on the smokehouse and then put the meat on with the pan of veggies to roast.
Been on for about 2 hours now. Pics. when I pull the small roast as it will finish first. That one will be vac sealed and into the sous vide machine for supper tonight.
Last night, trimmed the roast and removed the big tendon. DON'T THROW THAT AWAY! (More on that later)...
Seasoned with a little merlot wine sauce, CBP, garlic powder, and onion powder..
In the fridge overnight to rest...
Ok, had about 2# of trim. Preheat oven to 400*F. Take the tendons and the little bits of meat, place those in contact with the bottom of a sheet pan. Then put the fat on top of the tendons and meat bits, place coarse chopped onion, celery, carrot, and garlic on top. In the oven for 45 minutes. House will start to smell AMAZING!
Add all to a crock pot. Top off with water.
See the tendon....nice color and char! It will add so much flavor to the stock!!
12 hours later the next morning...whole house smells awesome!
strain the stock for chef jimmyj's smokey au jus under the roast.
Pulled the roast to let it warm about an hour while I went to refill propane bottles. Got the fire lit, using white oak and a little hickory. Preheat on the smokehouse and then put the meat on with the pan of veggies to roast.
Been on for about 2 hours now. Pics. when I pull the small roast as it will finish first. That one will be vac sealed and into the sous vide machine for supper tonight.
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