Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
~ ~ ~
Recipe: Slow-roasted Beef and Horseradish Cream Sauce from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 164-165)
This was another of those recipes that we saw on an episode, and during the episode, we paused it and I told Husband, “we have an eye round roast in our freezer right now…” So we immediately put it in the fridge to defrost!
- when did we make this? Tuesday, June 4, for supper
- did we change anything? I used a smaller piece of meat than called for in the recipe, so my cooking times were slightly shorter.
- what did we like? Wow, this was a restaurant-quality dish. It was an amazing way to eat what I usually think of as a dryer cut of meat. The horseradish sauce was fantastic, too! The whole preparation was easy, too!
- what didn’t we like? Nothing.
- will we make it again (any changes in the future)? Yes, we’ll definitely make this again. In fact, it would be a nice dish to serve to company for a fancier dinner party 🙂 I hope that in the future we’ll also have an instant-read thermometer (rather than a regular meat thermometer), which would make preparation even easier. I imagine that it would be even better with meat fresh from the store, rather than previously frozen.