Two substantive posts on line for tomorrow and Tuesday or Wednesday. In the meantime, here’s Friday night’s dish.
It was a 2.5 lb. cross rib roast; trimmed, cubed, and then browned pretty well in the cooking pot in a big tbsp of lard and another of bacon drippings — medium heat. Once browned, I added 5 ladles of my beef stock, a couple of cups of water, about 6-7 tbsp chili powder and 2 tbsp Thai massaman curry paste (just enough to have people go: "what’s that?!"). These were all rounded tbsps. Then: one cap of diced tomatoes, a can of tomato sauce, 4 cloves of fresh garlic crushed & chopped, a medium onion, chopped, 3/4 of a green bell pepper, cubed, and about a cup of chopped crimini mushrooms.
Be patient. Once I brought it all to a boil, it’s about an hour covered on your smallest burner low. Then, take the cover off and increase heat –if needed — until you get a light simmer. This will reduce and thicken the sauce — essential.
I was very pleased because inside of the first hour, the roast was already tender enough to break apart with a fork.
It was garnished with — get this! — FAGE Total yogurt. Way better than sour cream.