So we have a beef roast that's been in the freezer for a while and we were making space for other things. (We have a ridiculous amount of kombucha starter, and an equally ridiculous amount of soy sauce for making soy sauce chicken bits. Oh, and soup. So. Much. Soup. Which isn't that drinkable in the heat of summer, because it's not gazpacho. Which I should learn to make because: tomatoes.)
Problem is, I've been smoking/slow-cooking stuff lately (beef brisket and pork ribs), but this is a topside roast, which isn't a very good piece for long-cooking.
( you'll probably want to skip this if you're a vego, likewise if you're not into food prep )
Problem is, I've been smoking/slow-cooking stuff lately (beef brisket and pork ribs), but this is a topside roast, which isn't a very good piece for long-cooking.
( you'll probably want to skip this if you're a vego, likewise if you're not into food prep )