Wednesday 11 January
Last time our local Kroger's had a meat sale, Barbara picked up a big buster of a bottom round roast. This is a true cheap cut, unlike the flanks and tri-tips that should be cheap but actually cost a bomb; that's the premium for fashionabilty, like the fact that Chilean sea bass costs eight times as much as Patagonian toothfish, which is the same thing.
We roasted our bottom (round) according to the directions in New Joy, which has worked well for us before. And of course there were vedge to roast alongside: halved shallots, then batoned carrots, similar yukon gold potatoes, and finally parsnips.
On our last tour of this recipe, we noted that the roast went into a 400º oven and after half the time went down to 300º; but we didn't say that you should roast until the internal temperature reaches 135-140º for better slicing. But it turned out that this roast still had a core of ice despite a day's defrosting, so it took over 2 hours to come to temperature. We had to scoop the vedge into a closed baking dish so it wouldn't burn, and then wait the agonizing 7.5 minutes while the roast rested and the vedge went back into the oven to rewarm.
Barbara had made a visit to a new wine shop, Marty's Hops and Vines: she got a Graziano Enotria Barbera, which though it was filed with Italian wines, actually comes from Mendocino, and is dark and grapey to suit a rich roast.
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