Roast Beef Redux with Brussels Sprouts and Shallots

Tues. Jan. 23 -
We have no problem with plain old cold sliced roast beef with your choice of condiments, and neither does Liz, who came to dinner (her choice: horseradish). It helps to have a hot vegetable along with it, so we sautéed some quartered brussels sprouts and halved shallots in duck fat, then braised them with a few veal stock cubes, covered.
With the meal we drank Liz's gift, Kinkead Ridge Estate Winery Cabernet Sauvignon: quite a nice drop, especially when you consider that it's made in Ohio, not too far from Cincinnati!