Saturday, November 8, 2008

One for the cook, one for the cooked

Mom is a master roastmaker. She can make a lump of meat tender and then make it last for a good week. I'm no good at roasts in the oven, but I can do them on the stovetop.

Today I had a beef arm roast and two bottles of beer, a Scottish Ale and Newcastle Ale. Friends told me the "Newkie" would be the best, so it went into the pot and the Scottish Ale went into me.

The roast was frozen when it went into the pan. I'd put some olive oil in the bottom of the big cast iron frypan, along with celery salt, garlic powder, and black pepper.

I seared the top and bottom of the meat and turned down the heat. I cut up half an onion and laid some of the slices on top, and others in the oil.

After about 30 minutes I put in the beer and added the rest of the onion.

What's going on here (shakes fist at baby brother)

(I'm going to cheat and copy from here)

Beer is by nature bitter. It comes from the hops. Malt adds a sweet flavor that counteracts and harmonizes with the bitterness. Likewise, sweet foods profit from the marriage with the hops' bitter taste. Use sugary vegetables like onions, carrots, corn, etc., and even add some honey, molasses or sugar itself. Caramelized onions are a classic example of a sweet vegetable ideal with beer.

The result was a very mellow tasting meat and liquid combination. I shaved off some slices off the roast and left them in the liquid. I deglazed the pan with the rest of the Scottish Ale and am letting it all "brew" in the refrigerator. I'm going to get some Russett potatoes during the week and make a potato soup. I'm undecided on whether to add mushrooms.

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