Roast Beef, Cabbage Salad and Pickles, and Butter Sautéed Garlic Mushrooms

 

Song:   Oil of Angles

Artist:  Cocteau Twins

 On this night...

I made Roast Beef, Cabbage Salad with Cabbage Pickles...

and Butter Sautéed Garlic Mushrooms.

I started with about 3 lbs of a Tri Tip roast...

and I prepare it by putting the fattiest portion up first in the roasting pan.

I preheat the oven to 380 degrees F.

I then completely coat the top half of the meat with olive oil.

I then salt and pepper the meat.

I mean to absolutely coat it with each.

I use several handfuls of black pepper on each side.

I flip it and then coat the other side.

This way the heat of the pan will render most of the fattiest portions out.

The olive oil keeps the roast very juicy...

the meat doesn't dry out at all.

Cook it uncovered.

For this size meat...

I cook it for 1.25 hours...

I then slice the middle to ensure it is the right color

(and this was perfect).

I then let it rest for approximately 15 minutes in the pan on the counter

as I prepare the mushrooms.

The meat will continue cooking one color step up...

so plan accordingly.

I like medium well meat.

Once again...

the meat is tender and very juicy.

I used a combination of Shiitake and Portobello mushrooms...

at about a 1:1 ratio.

I first sliced the mushrooms and placed them in a wok until I was

ready to cook them in a separate wok.

I made enough for two batches...

one for this night's meal...

and I put the other half into a container to make fresh for 

the morrow's meal.

This is half of the garlic.

I cut each clove into thin slices.

I use one full stick of butter per batch of mushrooms.

I only use either butter...

or olive oil to cook with.

It is the seed and hydrogenated oils which are so unhealthful.

For so many years...

Butter was labeled as something unhealthful...

and so the French Paradox.

The French eat A LOT of butter...

yet have a much lower incidence of the so many maladies which strike Americans.

And so...

butter is healthful.

The key to feeling sated is to have a healthful amount of good fats.

This gives the feeling of fullness...

and so...

you eat far less food.

This is the key to the French Paradox.

I then melt the butter to sauté the garlic first...

to a golden brown.

Browning the garlic first.

I then add this batch of mushrooms...

on high heat.

I stirred the mixture until the mushrooms were thoroughly seared...

all on high heat.

You may see the browned slices of garlic on the mushrooms.

By browning the garlic in the butter...

each slice may be eaten...

and all without an overpowering taste of garlic.

The browning process destroys the chemical in garlic which 

gives it its pungent odor and taste...

yet preserves the good chemicals which give it its healthful attributes...

while still giving some mild flavor to the dish.

I had used half a whole bulb for this dish.

By the time the mushrooms were done...

the roast was ready to slice.

Succulently juicy and lightly pink...

and very tender.

This was my mom's plate.

I ensure to cut her meat into bite sized pieces.

The cabbage salad is topped with bull-dog brand Tonkatsu sauce.

For the meat...

my mom and I like to dip it into a combination ketchup and horseradish sauce.

I ate many slices of the beef...

and my younger sister had a fair amount herself.

I had made the red cabbage pickles earlier in the morning.

It was my first try at making this.

It had too strong a vinegar taste as I had not cut the vinegar.

Tomorrow...

I will cut the vinegar with water...

and I will add more sugar.

I added white vinegar and about 1 cup of sugar.

I will add about 1/3 water and about 1/2 a cup more of sugar.

I had also put in 6 pieces of habanero slices into the mixture...

but I could hardly taste any.

This was my meal...

well, at least the first of three meat servings.

Out of the 3 lbs of meat...

only 6 or so oz remained for my mom's breakfast on the morrow.

My mother finished all of her meal.

She loves roast beef day.

After supper...

I took in the evening blue hued glow in my mother's backyard.

I will be making Reno Red Hots tomorrow.

My mother...

like most Japanese...

loves pickles...

as do I.