Thursday, September 3, 2009


Got an elk roast in the pressure cooker right now--planning on chilling overnight and taking to work to slice tomorrow for (elk) ox roast.  This will be my second elk experiment (the first was meatballs and they were fabulous).

Tonight it's Beechwood for dinner!

P.S.  The elk ox roast was devine--here's what I did:  Rub roast all over with 'beef rub' that I get from work (some kind of au jus mix, I'm sure the stuff from the store would be fine) and let sit in fridge for 8 hours or so.  Throw roast in pressure cooker with some water, beef boullion and garlic and cook for 20 min for approx 2 lb roast.  Refrigerate overnight and slice cold so you can get *really* thin slices.  Warm up in cooking liquid and serve on fresh rolls.  For super special sandwiches, spread rolls with butter and garlic and grill, cut side down, until lightly browned.  Spread meat with horseradish, top with provolone or swiss cheese, broil until cheese gets bubbly and serve with lots of au jus for dipping.    

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