Wednesday, September 22, 2010

Big Cuts of Meat

I'm 42 years old and I'm still not always sure what to do with big cuts. Most often, I call my mom and ask her "What do you do with a bottom round?" I'm getting better though. Today, I discovered sirloin tip roasts at BiLo for B1G1. Thanks to the internet, we're having roast beef with ginger & jus tonight.

Ginger is one of the most heavenly roots on Earth. I love everything about it: the aroma, the flavor, the bite it can have. I've never combined it with a traditional roast beef, so I'm excited to see how this turns out.

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