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.

And Now a True Test

Sometimes butchers lie. At least, mine did yesterday.

After… 12 hours in an oven at 220 and another 4 hours at 200, my grass fed beef chuck roast did not completely melt and fall apart the way a pork shoulder would have. In fact, most of it is still a huge, fatty mess.

But it smells fantastic because it spent that 16 hours in zatar and roasted garlic.

I will let you know how I manage to salvage this.

I can say, the flavor is very good, and the drippings are going to make amazing soup. I’m just not looking forward to picking all this apart quite as carefully as is going to be required it seems.