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November 1, 2005
Biggles' Survival Teriyaki Beef with Onion Gravy
(Photos: Dr. Biggles)
Dr. Biggles, M.A.L. (Meaticologist At Large) over at Meathenge, sent this in recently. It's a simple weekday dinner, done ala Biggles. He bought a really great looking beef roast that had been marinated in teriyaki sauce, added some onions, topped it off with Survival Spice™, and threw it in the oven. The onion gravy came together quickly, and I'm seriously bummed I didn't get a chance to taste it.
More below the fold...
This is a friendly Friday evening family meal with no fuss. It's something my butcher does and I just show up and buy it, all ready to go.I decided to layer in the Survival Spice over the onions and a little over the top of the meat. Juicy sweet in an hour, for SURE.
The roast/onions were done in 1 hour 10 minutes at 350. Pulled roast and set aside.
Blasted onions in fry pan to reduce moisture. Noticed some FAT in there and added some flour. Then a little more. Looked really tasty so I added a load of natural beef broth until it was a glistenny onion gravy. Simmer and set to the side. Just before it was ready, I squeezed in half of a lemon, juiced. This and some more salt & pepper dialed it in, real tight.
Slice roast, plate with pasta and onion gravy. I was considering some vegetables, but it was Friday and I really didn't have the stremf.
The Survival Spice really didn't stand out here because it was roasted for over an hour. It mingled superbly with the existing teriyaki marinade on the roast (sat in the marinade for about 7 days). No flavor overpowered the other, it was a congregation of flavor love tonight. Can't you just TASTE the loving care?
Biggles
I'm tasting it, brother, I'm tasting it!
Posted by The Pragmatic Chef at November 1, 2005 8:40 AM
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Beef
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Recipes/Techniques
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Sauces
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What did you have for dinner last night?
Comments
Man, that gravy was good. Been thinking about it all day. The roasted onions are so sweet, so rich in flavors. Add in some beef fat, broth, spices and some fresh lemon squeeze? The best of every world.
Biggles
Posted by: Dr. Biggles at November 1, 2005 2:54 PM
Good lookin' dish there, buddy.
Posted by: the pragmatic chef™ at November 1, 2005 3:07 PM
Must have it. Anything with onions cooked for an hour. We're having this next week.
Posted by: Ana at November 2, 2005 7:51 PM