The pot roast was perfect - I made a big batch three weeks ago and we tucked into the second piece. Take a chuck steak, salt it, wrap it in paper towels (I use the blue Costco shop towels - they are lint free and super absorbent) and let the moisture run off for 24 hours. Rinse off, pat dry and nuke under the broiler under full heat for about 4 minutes per side. Seal in a vacuum bag and put into a 160°F sous vide. This is more than the temp for medium rare but this is the temperature where the fat and the connective tissues render into gelatin so although this is technically 'overcooked', it is also delicious, fork tender and has a wonderful mouth-feel.
I took the juices from the cooking bag, added a bit of pepper and flour and made gravy.
The red potato smash was not what I had hoped - the potatoes fell apart when I smashed them - cooked a little too long. I did cook a loose pancake with some bacon on top and it was delicious. I was going to top it with a scrambled egg but I had purchased a box of prepared egg yolks, not whole eggs. Maybe I'll do this as a burrito for the food trailer. Hmmm - maybe even do a couple slices of a buckwheat pancake with maple syrup in the burrito - a Farmer's Breakfast Burrito.
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