Here’s a recipe that I have made once and then changed to suit myself. I will say it is outstanding for
flavor and satisfaction. It is certainly not run-of-the-mill. I will tinker with the gravy to be used in other
recipes that do not use meat. The changes I made were to reduce sodium and add some richness to the recipe. As far as I am concerned, a cast iron Dutch oven (in the oven) is the only way to cook this.
Here's my adaptation.
1 2 1/2 - 4 pound beef roast
1 Tb granulated garlic
1 Tb ground black pepper
3 Tb cooking oil
1 tsp dry mustard powder
1 tsp celery seed
1 tsp ground ginger
¾ C flour
1 C milk
Preheat oven to 325 degrees
Add all the dry ingredients in a bowl and mix together. Coat the roast with the blend. If there seems to be too much blend, add to the liquids.
Add the oil to the bottom of Dutch oven and heat until smoking. Sear the roast in the pan about 5 minutes per side.
In a medium bowl, stir together the buttermilk, soy sauce and honey. If there is any surplus dry blend, add it now and stir thoroughly.Pour over roast. Cover the Dutch oven.
Bake until tender, 2- 3 hours depending on roast size.
When the roast is done, remove it from the pan to a serving platter or cutting board and let the drippings cool some.
Blend the flour and water thoroughly. Return the drippings to heat and add the flour/milk mix slowly while stirring. Continue stirring until mixture reaches your desired thickness.
I used one pound of extra wide egg noodles. When they were cooked al dente, I strained them and added three Tb butter and three Tb EVOO to the hot noodles then folded them until the butter was all melted
and the noodles were evenly coated.
Our granddaughters stuffed themselves with this recipe at supper, last night and have warmed up the leftovers for lunch, today. As for my opinion? The meat is only a seasoning. The gravy is the superstar.
I reduced the sodium content, eliminated the vinegar, substituted my thickener for the gravy and put the soy taste in the background. (Why do we think that Asian cooking must always taste like Soy Sauce?)
I even had a different title for the recipe but my wife didn’t think it was a nice one. Because I was cooking a rump roast, I wanted to call it “BAWN”- an acronym for Bull’s A$$ With Noodles. That was as popular with my wife as dog bombs in her rose bed.
Well, I did it, finally. After much hullabaloo, it was decided that the reason I could not use my high speed internet was the fault of my aging computer, OS and software. Was it entirely my fault? Well,
as it turned out, no. I did use the opportunity to buy a new computer so I would have all the current software and equipment but when the service was reactivated, the errors reoccurred. At that point the provider could no longer look anyplace other than at
their own software. After much searching and trial and error, the problem was resolved and I can toss dial up out the window- again. Now, to start getting some photos posted.
I thought I was all through having to “let go”.
Our granddaughters are staying with us this week and the oldest one just asked for the keys to drive to the mall. Was I apprehensive? YUP! But I let her do it, anyway. Now, I’m an apprehensive nervous wreck and she has only been gone five minutes.
When will my kids stop growing up so fast??!! At least she’s driving the truck. (Something substantial.)