Yay!

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For those with a score card, this is Rain-Event #2 for the Fall-season. Also #2 Long-Pants day.
We spent the morning baby-proofing the Sun Room from the ravages of Little Jimmy-Kirby. That’s the name we gave to our iRobot Roomba robot vacuum cleaner. Because: one night we were watching Combat! and Kirby was the ever-eager BAR-man, and at one point in the long distant past in a desperate attemt at income enhancement I had attempted (but failed) to get a job selling Kirby vacs door-to-door, and he’s just a little Jimmy anyhow, but he can pull a lamp off the table with the best of ’em – so “child-proofing” meant getting the speaker wires, antenna wire, and lamp-wires up off the floor and high on the baseboard, out of reach…
UPDATE: Weather like this calls for some of this: Sauerbraten

4 3 lbs. top bottom round beef steak/brisket, sliced crosswise into 3 sections – Sorry brisket costs too much for something that’s going into a crock-pot for 8-hours.
2 onions, chopped
2 tablespoons extra-virgin olive oil
1-1/2 cups beef broth
1 cup dry red wine
1 cup apple cider vinegar
2 bay leaves
2 whole allspice
4 garlic cloves, whole
1 teaspoon whole peppercorns
16-oz. pkg. baby carrots
1 cup diced celery
2 russet potatoes, peeled and cubed
3/4 cup crushed gingersnaps (about 15 cookies)
2 Tbsp. brown sugar
1 cup sour cream
2-3 Tbsp. flour

MARINATE:
Heat beef broth, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, brown sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved – about 5 minutes.
Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag.
Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.

CROCKPOT:
Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
Cover and cook roast on Low for 8 hours. Turn slow cooker off.
Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.

SAUCE:
Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
Slice roast and serve with vegetables and gravy, red cabbage, and spaetzle noodles.

And then this leads us into the evening…:
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About NotClauswitz

The semi-sprawling adventures of a culturally hegemonic former flat-lander and anti-idiotarian individualist, fleeing the toxic cultural smug emitted by self-satisfied lotus-eating low-land Tesla-driving floppy-hat wearing lizadroid-Leftbat Califorganic eco-tofuistas ~

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