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my mind immediately goes to a sandwich of lean, thinly sliced, rosy meat, piled high on a squishy horseradish-slathered roll, with a ramekin of lost-in-translation "au jus." but what if we flip the order of those two words? does "beef roast" evoke the same imagery as "roast beef"?
the tri-tip had the shortest cooking time, clocking in at one and a half hours. the eye of round and top sirloin both took two hours, and the whole chuck roast ended up taking two hours and minutes. clockwise from top left: top sirloin, tri-tip, eye of round, chuck roast. i seared the roasts, then sliced...
https://www.seriouseats.com/2018/11/how-to-make-roast-beef.html