Sunday is a great day to cook ahead for the week (and beyond). Today I’m slow cooking two big pieces of yummy meat:
- I put a big piece of beef round into my 6 quart cast iron with 2 large purple onions and a good helping of Penzy’s BBQ 3000 spice. I added a few cups of left-over white wine.
- And I didn’t have room enough for my normal roasting pan, so I had to use a rectangle glass pyrex dish to cook the big pork picnic shoulder. It was my first time “scoring” the fat on the roast, hopefully it comes out nice and crispy, but not too dry inside! I didn’t season or use any spices. Just a big ole naked pork shoulder!
I was hoping to be able to roast one of the small organic chickens I bought Friday at Whole Foods (on sale @1.69/lb) but there is absolutely no room in that oven. So, the chicken will have to wait until tomorrow, or hmm, depending on when the meat is finished, I might just throw it into the oven tonight.
UPDATE: beef was finished cooking first. I baked some rice and steamed beets & carrots and we ate a delicious dinner. There is enough beef for lunch tomorrow as well as a chili or pasta sauce recipe.
Pork is still cooking. I’m almost intimidated to take it out. I hope it tastes good. I mean how bad could it really be? Hmm if it’s good, it could be our lunch tomorrow and I’ll freeze the beef.
UPDATE #2: Oh wow, the pork came out of the oven, and the fat was all crackling and crunchy. Broke off a couple of chunks, and oh oh yum. I allowed it to rest for an hour or so, and then I took it apart in chunks. Some of it was kind of tough and fibrous. I froze the bone with some tough meat attached for a soup starter. There is enough pork for at least three meals for the two of us, plus the bone for soup!
