Gotta make something good for the Cowboys season opener...started with making the homemade giardiniera as it takes a good 5 or so days to complete the process.
Now, onto making some homemade beef stock that the roast will braise in.
Its been 5 days, giardiniera is done.
Now to make the roast. 4.5 lbs of bottom round. It's going onto the smoker at 350° in a bath of beef stock, a bulb of garlic, and the following seasonings: Salt, black pepper, garlic powder, fennel seed, corriander, thyme, basil, and oregano. I'll pull it when it reaches an IT of 135°.
...and I may have added a pinch of MSG.
And done. Now to vaccum seal and put in the fridge to slice up tomorrow.
Game day. Made up some fresh hoagie rolls to build it on.
And now, the sammich. Warmed up the sliced beef in the reheated beef stock it braised in yesterday, topped with giardiniera, sweet peppers, and baptised in the ju.
Let's go Cowboys!
Now, onto making some homemade beef stock that the roast will braise in.
Its been 5 days, giardiniera is done.
Now to make the roast. 4.5 lbs of bottom round. It's going onto the smoker at 350° in a bath of beef stock, a bulb of garlic, and the following seasonings: Salt, black pepper, garlic powder, fennel seed, corriander, thyme, basil, and oregano. I'll pull it when it reaches an IT of 135°.
...and I may have added a pinch of MSG.
And done. Now to vaccum seal and put in the fridge to slice up tomorrow.
Game day. Made up some fresh hoagie rolls to build it on.
And now, the sammich. Warmed up the sliced beef in the reheated beef stock it braised in yesterday, topped with giardiniera, sweet peppers, and baptised in the ju.
Let's go Cowboys!
