Saturday, October 22, 2011

MOO, First attempt!


Today I needed to make soap and other products for our upcoming shows,
but I really wanted to cook some of that cow….

What to do, what to do?

Both of course!

I started by getting some of the said cow ready for the slow cooker.
I had the pikes peak roast defrosting in the fridge,
along with some Chicken thighs.

I had googled recipes for this cut, aka heel of round,
and they were all pretty much the same.
Steve and I aren’t big beef eaters because of the cost,
so I’m counting on google and you guys to help me on my way
through cooking this cow.

With help from The Texas Beef Council and
I was ready to go.
Picture from Culinary Arts

I deviated from the original recipe due to not having the proper ingredients.
Here’s what I did and it turned out super tender and flavorful.

4 lbs. Pikes Peak Roast

1 cup canned tomato juice
1 cup canned tomato sauce
1 cup cider vinegar
2 tbsp. lemon juice
1 tbsp. prepared brown mustard

2 tsp. dry mustard (I didn’t have dried mustard, so I used mustard seeds. I ground the seeds with the salt and sage with my mortar and pestle)
2 tsp. dried sage
1 tbsp. salt
1 tsp. lemon pepper
1 tsp. Super Nate spice (I think this batch was rosemary, lemon balm, thyme & oregano)

Small hand full of dried ground garlic
Small hand full of dried ground onion
2 beef bullion cubes

Olive oil for browning roast

Preheat slow cooker on high.
In a large skillet, heat three turns of the pan of olive oil on medium heat.
Add first five dry ingredients. Using tongs, brown roast on all sides in olive oil/herb mixture.
Transfer roast to slow cooker and cover.

Add last three dry ingredients along with all the liquid ingredients to the skillet.
Bring to a simmer stirring constantly.
Transfer liquid to the slow cooker.
Cover the slow cooker, reduce temperature to low and cook for about 6 or 7 hours.


I cooked the chicken thighs in my electric roaster with
lemon balm, lemon pepper, canned bean sprouts and a little water.

I wanted some cookies too so
I made up some brown sugar drop cookie dough.

I split the dough,
half a batch with grated white chocolate and dried coconut,
the other half with raisins and dried cranberries.

Between making the roast, chicken,
soap and the other Blue Moon products
I ran out of time on the cookies.
(It’s still too hot during the day to turn on the oven).
I just saran wrapped the cookie dough bowls, refridgerated and I will
bake them in the morning when it's cooler.

I just love cookies for breakfast!!!

You' all probably have way more experience cooking beef than I have
so feel fee to Email me with any recipes/suggestions or posts.

Can't wait for the burn ban to be lifted
so I can try my hand at grilling a steak!
(We don't have a normal bbq grill).
Don't even ask!

Till next time,

Beef, it's "what's for dinner"!


sawn48 said...

Like you, I have never bought much meat on account of the price, therefore I am not much of a meat eater either, but Pop loves meat so I make him buy it,and he's is not eating near as much meat these days.The cost is unreal.We got out for a steak occasionally, but other than that, we use meat more for seasoning.Sad, I know,but like they say "C'est la vie".

Nancy @ A Rural Journal said...

Just remember low and slow -- lower temp and don't overcook. :)

The Zany Housewife said...

That recipe sounds fantastic! And I agree with Nancy's comment above..low and slow is the way to go. :)