Thank you...I'm so pleased with the biscuits!
FCF...I agree about the appearance of the pudding. I think it's the way it's held (on a steam table). Their peach cobbler looks soupy as well...so it'll be Roadfood recipe rehab this week ....after making another Roadfood recipe (not included in the recipe section)...
Mother's Roast Beef & Debris Gravy
1 teaspoon freshly ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon dried thyme
1 4-5 pound bottom round roast, untrimmed (ask your butcher to leave some of the fat for cooking purposes) brown butcher paper or brown bag paper with no print to wrap around the roast
2 medium yellow onions, quartered
3 medium carrots, halved
3 celery ribs, halved
2 whole garlic heads, halved with skins on
12 cups beef stock (or enough to cover three-quarters of the meat)
Preheat oven to 350ºF.
Combine dry seasonings and rub outside of roast thoroughly.
Wrap roast completely in brown paper and place in 12x10x6 roasting pan. Scatter the onions, carrots, celery and garlic to the bottom of the pan. Pour beef stock into pan until it covers three-quarters of the roast.
Place in oven and cook until internal temperature reaches 175 degrees or until the outside of the roast begins to fall apart, at least 2 to 3 hours. It may take longer depending on the calibration of your home oven.
Remove from oven (*remove butcher paper of course*) and slice as thinly as possible. Strain the pan gravy and put the sliced roast and the little bits (the debris) back into the pan gravy.
Another inspiration from the recipe section is for me to make pimento cheese (with a few alterations) this week because 2/6 is National Stuffed Mushroom Day & Pimento Cheese Stuffed Mushrooms will be fun. http://www.roadfood.com/R.ipes/496/pimiento-cheese
Zeppoles are a fun & delicious snack to make shake & eat any day....
Especially when the Super Bowl is being played 9 miles from....<<<Hoboken>>>
post edited by CCinNJ - 2014/02/02 14:26:13