Rump Roast

Roast Beef

Today’s rain is making me think about comfort food.  Luckily I was planning ahead.  I have a rump roast in the crock pot.  I will have mashed potatoes, gravy, green beans and green salad to complete the meal.  There is something so comforting about a meal like this on a rainy, chilly day.

Roast Beef

4 to 5 Rump Roast (available at your local meat market)
1 large onion (peeled and thinly sliced)
2 teaspoons of Mediterranean Spiced Rock Salt (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil

Heat Extra Virgin Olive Oil in a roaster pan over medium/high heat. Rub Mediterranean Salt on all sides of the roast. Place the roast in the heated skillet. Brown and turn until all sides are browned. Place sliced onion in the bottom of the crock pot. Put the crock pot on high. Cook for 3 hours. Turn to low and cook an additional 4 hours. When the roast is fork tender put the crock pot setting on warm.

25 minutes before you are serving dinner drain the juices from the crock pot. Leave the onions with the roast. Heat the juices in a skillet over medium heat. Mix 1 to 2 Tablespoons of cornstarch in 1/2 cup of milk. Carefully introduce the cornstarch\milk mixture with the beef juices. Whisk constantly. If the mixture is too thick you can thin down with beef broth. This will make an excellent gravy for your beef and mashed potatoes.

Hope you enjoy this meal as much as we do. That’s all for today. Until next time…From our Butcher Block to your Table.

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Crock Pot Beef Stew

With this weather is it any wonder we are pulling out the crock pot?  I just want to sit in front of the fireplace and vegetate.  With that said, how about a nice beef stew in the crock pot?  That is just my speed on a day like today.Mauri-1

Rump Roast 5 to 7 pounds  (available at your local meat market)
8 small, sweet onions, peeled and halved
3 pounds of carrots (peeled and cut)
5 red skinned potatoes cut in 2
2 teaspoons of Beef Stock starter in 2 cups of boiling water
2 Tablespoons of flour

I put the onions in the bottom of my crock pot. I lightly seasoned the roast with Michael’s Special Seasoning. I put the roast on top of the onions. I set the crock pot on high. I cooked this on high for 7 hours. I then put the carrots and potatoes in the crock pot. I mixed the 2 cups of beef broth with the 2 tablespoons of flour and poured this over the stew. I cooked on high for an additional 3 hours until the carrots and potatoes were fork crock pot beef stewtender.

This is a great meal to serve when you are having company.  Everything is done ahead of time, so you can actually relax and enjoy your company.

Don’t be afraid to have leftovers. They heat up great and it is just what the doctor ordered on a cold winter’s night.

Until next time…From our Butcher Block to your Table

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Is Freezer Meat right for you?

Right now I am hearing a lot of comments about what is going on with the price of meat.  I wanted to talk to you about meat for your Mauri-1freezer to see if this is a good choice for you.  When I was growing up, we always got meat for our freezer.  My dad would call Mr. Horst (North Lima area) and he would prepare the freezer beef and dad would go and pick it up.  This was a way of life for us.  It was practical and economical.  Mom could go to the freezer and get meat for dinner without having to run to the store.

I want to give you some insight on getting a hind quarter.  This is the most common freezer meat that we sell.  Our hind quarters usually weigh between 125 pounds and 150 pounds.  The cuts of meat you will get from a hind quarter include ground beef, flank steak, sirloin steaks, round steaks, Porterhouse steaks, T-Bone steaks, Sirloin Tip roast, rump roast and beef shanks.

You actually go back on the cutting floor while the Butcher cuts up your hind quarter.  This is definitely economical.  While beef prices have been going up, the hind quarter is a great bargain at $2.99 a pound.  There will be some waste on the hind quarter, probably between 15 to 20 pounds.  When you do the math, this is still a great savings. Sometimes fear of the unknown will keep us from doing something.  We will walk you through every step of the process and make sure the meat you go home with is the right beefdiagramchoice for your family.

Another thing to consider is asking for “case” pricing.  Many people want to eat chicken or fish.  Many items available in our store including boneless, skinless chicken breasts, chicken wings, Salmon, Halibut, Tilapia, and shrimp are all available by the case and there is special pricing.  Don’t limit your thinking of “freezer meat” to just beef and pork.  We want to help you anyway we can.

Please feel free to stop in and we can show you hind quarters and front quarters hanging in our cooler.  One of them may just have your name on it.

Please let me know your experience with “freezer meat” either from our business or another business.

By the way, Horst Packing is still in business, just like our business–60 years and going strong.

Until next time…From our Butcher Block to your Table.

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