Chuck Roast part 2

OK, it turns out that this is going to be a true challenge.

Once the roast cooled, the issue turned out to be less about the remaining fat, there wasn’t nearly as much as I thought there was at first, and more about the flavor, which at first I had thought was just fine.

As it turns out, cooking something with previously roasted garlic for about 16 hours isn’t such a good idea. The roasted garlic goes from being buttery and caramelized and pungent to being bitter, acerbic and pervasively insistent.

Trying to render the entire thing down to a batch of beef and barley soup did not solve the problem.

I think now that I need to combat the garlic bitterness with something sweet without making the dish sweet. Since the zatar has been obliterated by the garlic, I’m going to try tamarind paste, since I already have that in the house.

Unless I find something clever at the Chinese grocery tonight, when I go to pick up barley tea bags, because we are out and it is 100 degrees here everyday and living without barley tea is barely living. (get it?)

One nice thing about dropping $20-25 on a roast is that you can’t just throw in the towel if it doesn’t work out. It forces you to play clutch and think, and work out what needs to be done.

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2 thoughts on “Chuck Roast part 2

  1. Do you make your own zatar or do you have a brand of pre-mixed that you like?

    Barely… barley… nyuk, nyuk, nyuk.

    I have had some overpowering garlic hide behind some cumin quite effectively. But it does require some liberal amounts of cumin… which is not for everyone’s taste. I can see the tamarind flavor helping too.

    • For now, I am using up two jars which were purchased at a Penzeys retail location in Houston: “Zatar” and “Turkish seasoning”. I actually combine the two and treat that as zatar, because that combination tastes more like what I find in the food served at church. Now that I know exactly what’s in it, I will probably look to buy loose, bulk spices to make my own, since individual bulk spices tend to be higher quality than those same items in a pre-made blend. I do the same thing with “curry” powder at this point. Also, making my own allows more control over exact flavor profile. I’m able to make a whole series of curries which taste different (as they should) because I don’t buy jars of “curry powder”.

      Cumin is a good idea, here, if only for the fact that the overall flavor is already very powerful, and the last thing it needs is something else powerful in the mix. We’ll see if the tamarind works.

      My other thought is to bake it into particularly buttery dough as pasties or pies, hoping that the sweetness of the butter fixes it.

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