Do you try to buy fresh and buy local? I try to whenever possible. It is one of the many reasons I love my home town farmers’ market. Most markets are coming to an end in a few weeks, but we are one of the fortunate towns that keeps our market going all winter long, albeit on a reduced schedule once the weather really gets cold. We are also blessed to have many wonderful local meat markets and poultry farms near by. One of these is cleverly called, “The Meating Place.” Labeled as a Pork Store and Deli, this hidden gem is located right off of I-287 in Haskell, New Jersey, and is actually a whole lot more than a deli (although I have heard their sandwiches are nothing short of amazing from a friend of mine that owns a business in the area). The Meating Place is essentially a full fledged butcher shop, which has been family owned and operated since 1991. If you live in the area and haven’t tried their prime dry-aged beef, you are seriously missing out. Call and place an order today!
Last weekend I was in the mood for a good old fashioned Sunday dinner. I knew the Jets were off to London, and my husband would be home watching the games…or more accurately watching Red Zone (yes, I married a Jets fan – commence collective slow pitiful head shaking and sympathetic eyes). I had a 5 gallon bucket of potatoes and onions from the garden and I picked up some fresh carrots, celery and parsnips. All I needed was a nice roast, some crusty bread and I had a family dinner perfect for sharing! Maybe I’m spoiled, but grocery store beef is just not up to snuff for me. If I’m going to eat red meat it better be tender and delicious so I headed to the Meating Place and the owner hand trimmed me a roast that was likely the most perfect piece of beef I have had since Christmas dinner!
Before leaving the shop with my beautifully wrapped in fat and tied with twine roast, I asked for a recommendation on cooking instructions (temp and time) and was told 400° for 45 minutes. While I ultimately used my meat thermometer to roast the beef to 140° (medium rare), I did follow his recommendation for temperature and the timing was nearly spot on!
I prepared the roast an hour or two before I planned on cooking it by placing it in a roasting pan and sprinkling it with soy sauce, Worcestershire sauce and Montreal Steak Seasoning on all sides to make sure that it was well coated, but not drowning in marinade. I then covered it with foil and stored the roast in the fridge until about 30 minutes before I wanted to start roasting it. While the roast was coming up to about room temperature, I chopped all of my root vegetable into bite sized pieces and added them to the pan all around the roast. A light sprinkle of salt and pepper (on the vegetables only) and into the preheated oven it went.
I did make my own pan gravy using the juices from the pan and a little roux made from melted butter and Wondra flour to thicken it, but honestly it was more for the potatoes than the meat! The meat didn’t need it. The fat tied to the meat kept it extremely moist and juicy.
We had a few leftovers that cut thin, piled on homemade bread and smothered with gravy made the best open-faced roast beef sandwiches, or in Bella’s case – just more sliced beef and gravy in her thermos for the perfect hot lunch!
Hope y’all have a wonderful weekend and enjoy a Sunday dinner with your family filled with joy and laughter and if you get a chance, check out the Meating Place, or your local butcher shop! Buy Fresh, Buy Local!