Show Us Your Meat, and We'll Show You Ours

[CaptainHenreh]

So I make this on the regular.

Trader Joe's sells this cabernet marinated roast.

Conveniently, it's already all sealed up, so the night before I want to have it, I plop it in the bath, 130 degrees:


I remove it carefully from the bag (so as to preserve the drippings in the bag) then pat dry. Toss in a hot cast iron skillet with some butter (which should be just starting to smoke):



Mmmmm, dat Malliard reation tho.

Then you slice it, and you can eat it just like this:


But to be honest it's so tender that it's really spectacular on a sandwich with some nice chewy bread. Last night we had it with garlic mashed potatoes. And remember that stuff in the bag? Well,empty that into your skillet with a splash of red wine and some chopped mushrooms. Spoon that over your potatoes, and have some steamed veggies on the side. Serve with some nice rolls and whatever red wine you like. Thank me later.