It was all going so well. The asparagus were grilled perfectly, and dressed with a little EVOO, lemon and parmesan, and the crimini mashed potatoes had just the right imperfect consistency and texture I treasure. Then out came the roast. I was cooking at altitude (>5000ft) and following instruction from the butcher to cook it 20% longer than I would a roast at normal altitude. (And I didn't have a meat thermometer)
It didn't work out. Well-done and grey. And while the rub did impart some nice flavor, it was inedible as far as I was concerned.
So now I'm stuck with a 2.5lb chunk of top round. I happen to be a big (BIG) fan of cold steak with ketchup, but no matter how slim I cut this, nuh huh, not good.
I'm not sure what to do next -- I don't have pets.
I had the idea to shred the whole thing and confit it in some duck fat I have saved up, but I'm not sure I want to waste the duck fat on an already dry hunk of meat.
Meat sauce, maybe? I don't know.
What would you do?
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