It’s there, waiting for me in the freezer.  Five pounds of chuck roast from the grass-fed beef CSA.  It’s an expensive enough cut of meat that I can’t mess it up.  No Uncle F$#k-Up this time, no dirt soup, no learning from my mistakes.  This has got to be prepared the right way, with a tender pink interior and crackly brown crust.  I will not drop it on the floor, or trip and dump it in the compost bin, or cut my finger while slicing paper-thin sheets into white porcelain plates.  I won’t under-season it, or dry it out, won’t use too much red pepper, won’t char the edges and be forced to microwave the still-raw interior.  It’s a weekend challenge, to make the roast beef Just So.  But since it’s Father’s Day this Sunday, maybe that will be the mantle of manhood I drape on myself, a ritual that dates to the first proto-human chucking a mammoth leg into the fire because he is The One Who Cooks Meat.

Behold!  The bonfire is lit!  My responsibility weighs heavy, yet I will carry it out with utmost solemnity and decorum.  The cooking of the meat awaits!

Fire and meat

Writer, architect, father, husband.

Posted in Uncategorized
One comment on “Beef
  1. mulligansoup says:

    Don’t tread lightly with chuck. It is a cut of meat that in the end will wind up tender, but it takes a lot of hugs.

    Season it with salt and pepper and let it rest for a while, maybe overnight. If you want to, sear it in a pan, and deglaze it with a bottle or two of light wheat beer. Add two sliced onions, a knob of butter, and let that reduce down. That can be your braising/roasting liquid. Leave it in there if you want, and put it in the oven for at least an hour and a half at 325. Probe with your meat thermometer at opportune times, and let it rest for twenty minutes before you slice it. The temp should be 140 or so for a nice medium, or 120 if you want to do the pinkish roast beast.

Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: