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Don't want to be boring, but...rump roast. Is there a way to make it somewhat enjoyable?

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Joined: Oct 13, 2010

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Posted to Thread #30345 at 3:41 am on Jun 13, 2018

Not sure why I bought it; perhaps I like to punish myself. I have memories of my mom's unpleasant tough cuts.

I have no idea what to do with this. On epi, I found this 'method' of just cooking it and serving with what looks like a tolerable little caper sauce that reminds me of a gremoulade / gremolata. I like capers.

Is that as good as it gets? Does anyone have another idea for this roast's future? I'd like the freezer space but I do want to respect the meat (and the animal) and enjoy it all if possible.

Link: https://www.epicurious.com/recipes/food/views/roast-beef-with-scallion-caper-green-sauce-238108


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