Taming the Beast

So, what to do when you find out that you have nine coming for Sunday dinner and everyone is tired of pork. Well, first off to the local wholesaler for a suitable piece of meat. Thus, the beast.

This is an 11.25 pound piece of unfortunate bovine that was destined to be the center piece of our family dinner for ten. While I am not sure of the cut it is probably the next to the last part of the cow that made it over the fence. After some careful research yesterday on my new favorite cooking website http://ochef.com/ I found that slow roasting at around 250* F would take the tough out of this massive fellow. So the day before I covererd it in some liquified garlic/onion paste that I augmented with some fresh ground sea salt, cracked black pepper and a bit of paprika. But what to do for gravy. Having the palate of a cleft lipped sommolier I reached for a recent vintage that was a favor from the nuptials of H. Carl Farvman.

Looking for something a bit more full bodied (good bourbon and cheap cigars have taken their toll over the years) I added some dried mushrooms I got on the cheap at the grocery store some weeks ago. At the time I didn't know what I would use them for but then it became abundantly clear.

And so it began. I popped the wretched creature in the oven at around ten thirty after lettting it reach room temperature. Then it was on for the six hour tan. Complimented by a nice pasta salad compliments of my blushing bride, some

nice semolina, green salad and a roasted potato side dish we coaxed ole Bessy from the oven and were greeted by the fruit of my labor.

Then only six chose to attend. Seven if you count the carefully disguised interloper trying to mooch a free meal.....

How can you say no to a face like that?