Wednesday, June 20, 2012

Day Thirteen: Beef Hates Me

Today's post is a short one because, well, frankly, I'm a bit irritated with beef! As a matter of fact, I have decided that beef and I are on a hiatus.Unless it is a simple grilled steak, I'm not making it!

Here's what happened. Keep in mind that for all of my married life, we have not really eaten beef unless at a restaurant or while visiting other carnivores because red meat just doesn't agree with my husband's GI system. No details necessary, just suffice it to say, for the 24 hours post-beef, you can certainly tell that the man has consumed red meat. Poor guy! Anyhow, I have been trying to beef up my calories (pun completely intended) and have found that adding red meat back into my diet has helped with the extra caloric intake and also has helped increase my iron consumption, too. So, I grabbed a 1.5 pound roast the other day and decided that I would make a modified version of pot roast. I had all of the ingredients on hand, just needed the meat. So, again, I went by the little stickers on the front of the meat that explain what the cut is best suited for. This one, a "beef sirloin, bottom round roast," said that it was suited for oven roasting and even contained a recipe! PERFECT! Or so I thought.

I followed the recipe instruction-by-instruction and cooked that puppy (well, it was a bovine, not a canine) up with some baby carrots, sliced onion, and chopped sweet potato. When the time was up, it smelled tasty and looked fabulous, but looks were deceiving. The vegetables were spot-on! The best roasted veggies I've had in a long time. The beef on the other hand... well, it was as if there was a big old chunk of leather on my plate. ARGH!!! Tasted fabulous. Impossible to masticate!

You will notice there is no picture today. I was so angry at that darn roast that I couldn't even bring myself to take a photograph of the thing.

Will someone please help me?!? I'm floundering around here with no guidance in the world of cow meat preparation. Chicken, fish, pork... I've got that stuff down and I'm willing to trade tips and tricks with anyone who is willing to help me out with this darn red meat!

Beef! You stink!


     Dried ol' shoe leather
     Roasted carrots, onions, and sweet potatoes

     The last of the chicken fajitas

     Raw almonds
     Apple and cashew butter


  1. Do you have a crockpot? The best way to roast is to slow roast. Grab a roast (I prefer Chuck, it's tastier), stick it in the crock pot with a ton of onions on it, and a little bit of water (I usually do about 3/4 cup). Roast on low about 7 hours. A couple hours in, add your carrots, celery, and other veggies you want. After the 7 hours, it will be falling apart, you won't even have to cut it. (If you don't have a crockpot, you can do this in your oven. Cover with foil and roast at 180-200 degrees.)

    Don't give up on red meat!!!!

  2. Oh, and I have to it pronounced pail-ee-oo, or pa-lay-o?


I'd love to hear your thoughts!