The double killing of a cow
It started out so right.
A hunk of beef, rubbed down with sea salt, fresh ground pepper, and minced garlic… then onto browning it on all sides and creating a simple yet delicious sauce with tomato paste, homemade stock, balsamic vinegar, and the pan drippings… a pile of baby carrots, thickly sliced red onions, and gorgeous sweet potatoes…
But after 12 long hours in the crock pot, it was so, so wrong. See below. It even looks wrong.
Consider this a warning to you all – a hunk of beef, no matter how fatty or well seasoned, should not be in a slow cooker for 12 hours. The cow already had to endure one death – it’s just plain cruel to kill it again.
To be fair, the recipe I used actually was fabulous – it’s here, from Kalyn’s Kitchen, in case you’d like to give it a go. I made some modifications to her instructions, of course – I left all the fat on the meat (yay, fat!), didn’t measure anything (I rarely do), and used tomato paste with some water (it’s what I had) instead of sauce or diced tomatoes. What was left of the sauce in the pot was delicious – the carrots and sweet potatoes were unreal – probably after soaking up all the fat from the beef – but the meat itself was very dry, due to about 5 extra hours in the crock.
In the spirit of not wasting food (or, ah, being ravenous with hunger), we ate it anyway – and after whipping up some extra sauce and throwing it on, it was somewhat palatable. But the next time I make a roast, I think it will be on the weekend.
*And cows everywhere started cheering.