I hurt my arm from patting myself on the back all week. My parents came up two weeks ago and my mom was adamant about me taking home six pounds of frozen beef. I wasn’t really sure what to do with it. I was thinking of just defrosting it, slicing it into steaks, and then refreezing it. Then I said, “Wait, I can just roast the whole thing and eat it on the weekend.”
I roughly followed a recipe from the Barefoot Contessa. The show’s kinda wack but these directions worked great. The key thing to all this is that you absolutely need a meat thermometer. I bought one of the digital ones that goes off when it reaches the temperature you set it to. I pulled it at 125 degrees and let it sit for half an hour. I searched online to see what temperature to pull it at, and there are tons of different answers. Main thing though–don’t listen to the government. You’ll pull it at 145 and may as well have bought bottom-round. Six pounds was small enough to fit in a cast-iron skillet. It’s sort of my favorite thing except our overhead vent isn’t the best so I don’t use it often.
If Seven had a sequel, I’d be the gluttony victim. I cut it into two parts and ate half in one sitting. Minus the weight of the bone and being conservative, it was at probably a little over two pounds. With some online help and a little math (36 ounces), here’s how heart-healthy that meal was:
- calories: 3000
- total fat: 216g
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saturated fat: 96g
- protein: 252g
- ces’s happiness: 100%