Dale Outdid Himself This Time

 

We had Heather and Nick over last night and Dale made Julia Child's beef bourginoine recipe. We both made it for Christmas Eve a few years ago. Yesterday Dale included one of Julia's steps that we didn't do last time. He strained the broth through a colander into a sauce pan and then put the meat and other ingredients back in the Le Creuset pot. With the broth in the sauce pan, Dale skimmed off the fat. Then he added in back in with the meat in the pot. Less fatty and it tasted divine. 

Sunday Dinner - Beef Roast

One of the things I remember most about Sunday dinner as a kid is roast beef. I remember visiting my Grandpa Les in Two Harbors, Minnesota and he absolutely loved Grandma Jean's beef roast. Dale and I tried our own version today. We stopped by Kowalski's and got a 3 pound beef rump roast. According to directions found online, the rump roast should bake for an hour a pound. That made for 1 hour. The directions on the roast said the same thing and that the temperature should be about 130 degrees at least. We browned the roast in a cast iron skillet and put it in our Le Creuset roasting pot in the oven at 350 degrees. After an hour our meat thermometer read only 65 degrees. We upped the oven temperature to 375 and let it go a bit longer. It took another half hour to reach a temp of 145. To the Le Creuset pot the roast was in we added carrots and onions. We boiled some red potatoes for good measure. It all ended up to be very delicious!