Looks like a cheddar sausage! My wife went to visit her mother and family a few states away (she had a ton of vacation time due her from working way too much the past year) and I needed to stay home and work. She isn't a BBQ fan, so I ordered up a large plate of burnt ends (brisket end chunks) and several sides from my favorite local place (thanks DoorDash). I made 3 meals of it and just finished it for lunch today. I also watched an old Julia Childe video on YouTube for Boeuf Bourguignon on Sunday... the whole house smelled of beef, onions, mushrooms and red wine! I've had one meal from it all ready and it will probably be dinner for the next several nights. It is spectacular comfort food (especially when served on a pile of mashed potatoes). I need to take a photo and do this more often, as it was my kind of cooking... 20 min of chopping / prepping frenzy followed by 3-4 hours in the oven where you can forget all about it (and 1/2 bottle of wine left over for drinking isn't a bad thing either), resulting in some serious food drama / flavor.
Here's the 'food porn' image! It could have done with some small, whole onions and some carrots, but I had gotten an odd cut of beef from a delivery grocery service and I was improvising for a dish to use it well. I had the wine, some large yellow onions and some huge mushrooms that I had gotten for grilling laying about, so this is what happened. I did have a huge carrot laying about from a week or two ago, but it got chopped in w/ the braising liquid for flavor. I could have done w/ some small fresher carrots in there for some color... 4 hours in the oven makes for great beef and a wonderful sauce, but the carrots were practically liquid at that point. I need to try Coc au vin soon.
Today's kitchen "kill time" project, fooling with that Apple Cider Doughnut recipe and making some tweaks. I'm thinking a hunk of caramel in the middle of the cupcakes would be a good addition. Buttercream frosting w/ brown sugar & cinnamon. The plated one would get some kind of sticky toffee treatment. Nothing green or any berries left in the house, so mainly a proof of concept...w/ toasted honey graham crumb, vanilla ice cream and turbinado sugar.
Jono, you are killing me. Lovely pictures of food. Being a type 1/2 diabetic on the cusp and slightly pudgy in my 70s, that would do me in. Ah love it. Don
Finally got around to doing Christmas dinner. I aged a wee rib roast, trimmed, compound butter of roasted garlic, rosemary, thyme, worchestershire, a little balsamic, s&p. 500 degrees for a bit over 22min, then turn the oven off and let it go for exactly 2 hours. It's the "X method". never fails. A side of cauliflower au gratin and some horseradish .
Nice, very nice! Do you run a restaurant as your main now? Good looking Christmas dinner. Nice car and know how to eat well. Good combo. Enjoy new years, share with us home bound folks. Don
No, I have owned/operated 3 of my own in a former life, but I get a paycheck now. Still in food & beverage/restaurant & hospitality, but a rare gig with no late nights, weekends or holidays. Since COVID, most of my cooking has been at home though truth be told, I made the transition out of the fulltime kitchen grind a few years ago.
I heard this results in the perfect MR prime rib and want to try this method but I’m a bit concerned with leaving the meat out for hours to bring it to room temperature. How long do you leave it out and have you ever had any problems with spoilage?
It's not an issue. The internal temp never comes up near the danger zone, and anything that could possibly happen to the outside (unlikely in the couple-few hours that it would) would get killed in the 500 degree blast for X amount on minutes. I left mine out for 4 hours. I've been doing this for years, never an issue.
Let's see what you all do for NY eve dinner! I think Christmas leftovers are on our menu! And the last of my JD Single Barrel Rye. Don