Later On

A blog written for those whose interests more or less match mine.

Meat and Potatoes GOPM

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Last night’s GOPM was sort of interesting. It does require some work and refinement, but it is promising. Wipe out the 2.25-qt Staub round cocotte with olive oil, leaving some on the bottom. Then the layers:

Russian Banana fingerling potatoes, cut in halves or thirds if bigger than very small
1/2 large Spanish onion, chopped
several cloves of garlic, minced
1 medium carrot, cut into large dice or small chunks
1 boneless rib-eye steak (8-10 oz), cut into bite-size pieces
sprinkling of Penzeys Old World Seasoning
6 or so Brussels sprouts, sliced
1/2 head cabbage, chopped small
2 Roma tomatoes, diced

The pour-over was:

4 Tbsp beef stock (from the corned beef)
2 Tbsp Ponzu sauce
2 Tbsp Worcestershire sauce
2 Tbsp Sherry vinegar
1 Tbsp olive oil
1 Tbsp Dijon mustard

Then cover and cook in 450ºF oven for 45 minutes.

It was tasty, but there was a fair amount of liquid in the bottom: sort of a stew. Potatoes don’t absorb the liquid the way (say) rice or quinoa do. I could add some quinoa to the bottom layer and/or use less liquid. Perhaps:

2 Tbsp beef stock
1 Tbsp Ponzu sauce
1 Tbsp Worcestershire sauce
1 Tbsp horseradish
1 Tbsp olive oil
1 Tbsp Dijon mustard

The above version also reflects The Wife’s request to drop the vinegar and to add horseradish.

I got the rib-eye steak thinking of prime rib (same meat, only thicker). However, it did seem somewhat dry, though tender. I think I might try a different cut—perhaps a tri-tip.

Written by LeisureGuy

21 March 2013 at 9:24 am

Posted in Beef, Food, GOPM, Recipes

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