We still have roast. I bought a giant roast, 10 lbs for a party and I slow cooked it. The party was a small one, and there were only 8 people there. I forced roast beast on everyone I could and my roast was maybe 1/3 of the way gone. I still had like six or seven pounds of roast left after the party. I did cut it in half and stick half in the freezer, so we can take a break from eating roast.
I'm getting the first leftover half almost gone, which is still like three pounds of roast to get through. Why did I do this you ask? Because it was so economical! I got this giant roast for not even twenty bucks! As the party was a murder mystery game party, I also wanted something that I could cook and then not mess with during game play. We had a simple menu: Roast, mashed taters, and salad. I also provided a veggie tray, chips and dip and my husband made blueberry pie. I felt like a genius of not over prepping and finding things that I didn't have to cook during the party. So it's a two pronged answer I suppose, one it was cheap, two, it was easy to cook. If you don't know how to cook a roast there is something wrong with you. I looked at a whole bunch of recipes and they all said the same thing: put roast in oven, wait. Well of course I knew that, I was just looking for a better way to cook a giant roast than throw it in the oven. I ended up with directions from America's Test Kitchen. I used the rub I had left over from the brisket, and voila! Roast.
Needless to say we've been eating a lot of roast. It was a lean roast, so I think the slow cooking helped to keep it moist. That's nice for left overs, and I cooked it on the rare side, so the leftovers can be heated, without drying out and overcooking. I think if you're planning to have leftovers you really should try to cook your meat more rare, they hold up better in leftovers when they aren't cooked too much in the first place.
Last night I made dol sot bi bim bap. It's a Korean dish of veggies, meat and rice served in a special hot stone bowl. The stone bowl keeps the food warm and cooks it a bit, it also crisps up the rice into little crispy bits of yummy rice. This dish is involved. It takes lots of prep time, and I learned last night that white rice crisps up better than brown. I was going to use white, but I found that we are out, so I used the brown rice, and well... it was still good, but I didn't get the little cracker like rice bits.
Korean food is amazing. It's really good, and very healthy. Traditionally the Koreans don't fry, and they eat a lot of vegetables with every meal. Of course you can go seek out the things that aren't healthy in every culinary culture, but on the whole they eat very healthy food.
I do in fact own the bowls you need for this dish, I love it that much. I asked my husband for some for Christmas, and he did find a similar bowl at Uwajimaya, that's used for Japanese cooking, so I'm sure you can find something too. If you don't have a bowl like this there are alternatives: you don't have to use the bowl, you can just make bi bim bap, cook your egg to sunny side up and serve on a plate. The other option is to use a small cast iron pan.
Traditionally you wouldn't use the vegetables I used. I went out to my garden and used those vegetables. It doesn't really matter what you use, as long as you season the vegetables properly. I have two Korean cook books and went on a month long cooking quest to learn to do it right. We ate nothing but Korean meals for a whole month, and now I'm rather confident that I can make fairly good Korean food, even if I don't always use traditional vegetables. Last night, being on a diet, I did use a fat free egg substitute, and it worked out fine for my egg. It wasn't as rich, but that's kind of the point. If you would rather do that, by all means, feel free.
Dol Sot Bi Bim Bap
1 Beet - baked
1/3 lb green beans, cut into small bite sizes
3 inches of peeled and grated daikon radish
6 mushrooms - quartered
1 bunch of beet greens
1 bunch green onions - sliced
Splenda or sugar
Korean red chili flakes
4 oz. roast
2 farm fresh egg yolks
2 C. rice
1/2 C. Korean fermented red chili paste
2 tsp. garlic
2 Tbs. rice wine vinegar
2 Tbs. soy sauce
2 tsp. splenda
Put your stone bowls into a 425 degree oven.
Peel and slice the beets into small bite sizes. Set aside. Bring a large pot of water to boil and add the green beans for about five or six minutes. Drain and put in cold water bath. Be careful not to overcook your beans. Allow the beans to dry and toss them with a 1/2 tsp. sesame oil and some salt. Set aside. Put the daikon into a bowl and sprinkle with 2 tsp. kosher salt. Allow to sit for 15 minutes. Rinse with water and squeeze dry. Add 1-2 tsp. splenda and a shake or two of red chili flakes, toss together. If you like you can also add green onion. Set aside. Heat a pan to medium high, add 1/2 tsp sesame oil, and spray with cooking spray. Add 1 tsp. minced garlic, a pinch of salt and the mushrooms. Saute the mushrooms until they are limp, for about 7 minutes. Set aside. Remove the stems and middle vein from the beet greens. Finely slice them horizontally.In the same pan add 1/2 tsp. sesame oil and spray with cooking spray. Add 1 tsp. minced garlic and a pinch of salt. Add the greens and saute for 5 minutes or until wilted. If your beet greens are older, cook them an additional 3 minutes.Set aside. Slice roast into small pieces, that would be easy to pick up with chop sticks. Set your kim chee into individual serving bowls.
To make the sauce mix the chili paste, soy sauce, vinegar, garlic and splenda together in a bowl until smooth.
Remove bowls from oven and set on gas stove at medium heat. Spray with cooking spray and divide rice between bowls. On top of rice, being careful of arrangement, divide the little dishes you have made between the bowls. Brown should not be next to brown, and green should not be next to green. Be sure to add some green onion in one spot. On top of all this place one egg yolk and serve.
To eat, break the yolk open and stir together the whole bowl. Add the sauce and keep stirring.