Last week we finally got our 1/2 a cow, which barely, just barely fits in the downstairs freezer. Next year we're getting a bigger freezer and putting it in the garage, that's just all there is to it. Anyway I'll be doing a lot of experimenting with beef this year, since pretty much all the experience I have is STRETCHING one pound of organic pasture fed ground beef into 8 hamburgers, or making meat loaf.
I had almost all of a 3 lb (?) rump roast already cooked. When I cooked it originally I seared it all over in a skillet, then baked it covered at 325 with olive oil, lemon juice, salt, pepper, garlic and browned onions for 2 hours. It was lightly pink in the center and moist.
I shredded that and stuck it in the crock pot with: a can (15 oz?) of tomato sauce an equal amount of water 3 T. lemon juice salt pepper 2T. paprika 1/2 t. cayenne 1/2 t. cumin 1 T. garlic 1 minced yellow onion 1/4 c. butter 1/4 c. ketchup 1/4 c. honey and set it on low 8 hrs.
We tried Sloppy Joes the other day, with a seasoning pack (gasp!) and thought it was kind of gross, but this was delicious. Everyone like it. Even ABCD who doesn't usually eat much at all ate THREE sandwiches and homemade coleslaw for supper, and wanted leftovers cold for lunch today. The Rising Star thinks we will see a lot of growth as our children turn from kind of scrawny little vegetarian children into BEEF-EATERS. Suddenly I'm wishing I'd ordered more roasts and less ground beef from the butcher. Oh well- next year!