Black Angus Round

I made a roast round of Black Angus Beef for the girls last night. I make a pretty simple recipe for this. I cook the beef on 450 for about 20 minutes and reduce the heat to 250 for the balance until rare/medium-rare. (About 15 minutes a pound).As you can see here, I rubbed it with Olive Oil and added Kosher Salt, Black Pepper and fresh thyme. Rosemary also works really well.

I made homemade Polenta and placed the slices of beef on the Polenta. Taylor likes brocoli so that was our veggie.

Polenta is worth making at home because you can make it and keep it. It tastes so much better when you make it yourself as opposed to heating up the cold slabs you find at the store. I like to add some Reggiano Parmesan cheese and a bit of butter before I put into the mold for added flavor.

Holidays

I really enjoy cooking for the Holidays. I spent two days cooking for Thanksgiving Dinner. On day one, I started with the turkey broth: turkey necks and parts, onions, garlic, parsley, cloves, peppercorns and celery. Topped off with water and cooked for about an hour. You save the broth for basting the turkey. Shred the meat and save for use in the giblet gravy.