Before you check out my eats, how about you mosey on over to the 2012 Paleo Community Survey and fill it out. Don’t worry – I’ll still be here when you get back.
And now for our regularly scheduled program…
I spent another night working at the hospital and gulped down Curry Cauliflower Raisin Kraut…
As soon as the clock struck 7:30 am, I zoomed home and hung out with the boys until it was time for Big-O to go to school. Fitbomb had packed him some Applegate Farms organic ham, carrots, almonds, strawberries, and SnapPeaCrisps for lunch.
When I woke up in the evening, I roasted a tray of Curried Cauliflower…
…and shredded the top round roasts and London Broil that I yanked out of the SousVide Supreme.
I’m crestfallen to report that parts of the beef came out powdery and dry.
I think grass fed top round roasts are my least favorite cut and no matter how I cook them – slow roast, slow cooker, sous vide at various times and temps – they never turn out swoon-worthy. I curse every month they show up in my CSA box and, trust me, there’s been lots of F#@$*!! because I have a bunch of roasts stockpiled in the freezer. Anybody have any good cooking tips for me?
To salvage the dessicated meat, I made a brothier version of Pressure Cooker Braised Kale and Carrots. For tonight’s cheater stew, I altered the recipe by adding the cooking liquid from the beef, tomato paste, Rao’s marinara sauce, Red Boat Fish Sauce, Penzeys Sunny Paris seasoning, and cherry tomatoes.
After cooking the contents in my Kuhn Rikon “Bubba” under high pressure for 8 minutes(!), I released the pressure and stirred in the beef.
Whenever I make shortcut stews, I add as many different sources of umami as possible (e.g. mushrooms, tomato paste, fish sauce, cherry tomatoes) to punch up the flavor.
Here’s my dinner plate:
I ain’t looking forward to eating these leftovers.1