Mrs Hikerman brought home a 5 lb. beef clod Friday night. So Saturday while I was left alone because of another shopping excursion, I put a bunch of Italian herbs to work on the outside of the beef roast. Then Bella and I played frisbee and I drank beer and slow grilled the roast. We have much fun when we are left to our own decision making!
This was done indirectly, with a bit of apple tossed around, and cooked at 250F for an hour then up to 325F until IT hit 130F.
Oh I almost forgot, a pan under the roast contained 5C of beef broth and a bit of the herbs and garlic that went on the roast. When done, everything was wrapped and refrigerated until today. The beef was sliced thin....very thin! Peppers sliced and sauteed, beans cooked, and potatoes made. Next some beef was tossed into simmering broth/au jus for just a couple moments. A little juice on the buns, meat piled high, topped with sauteed peppers and giardiniera, a bit more broth, and served with the beans and potatoes. Pinot noir washed it all down!
And as my dear grandma and Big Dawg say.....Mangia!
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