I made the potatoes tonight, but everything else is leftovers.
Roast beef with a gravy made from the drippings, and warmed up collards and spiced butternut squash. I was happy with the gravy. I’m figuring out the process. I patted the roast dry with paper towels, salted it generously all over, and let it rest. Then I browned all sides of it in an iron skillet. Laid the meat in a pie plate on a bed of aromatics: coarsely chopped onion, garlic, carrot, and bay leaf. I picked that one up from Jamie Oliver today. Continue reading