Not having a better picture means another food photo, by default. I gather you’ve figured that out 95 days in. I’m sorry.
To keep this from being another totally worthless food photo, though, I’ll share the most effective method of making a cheap roast taste good I’ve figured out to date. Pictured above is sirloin tip roast, which is a really cheap chunk of meat. For about two pounds — enough to feed four — it cost maybe $10 or $11.
- Slice up two big cloves of garlic into slivers. Stab the roast all over — every couple inches apart or so — and slide the slivers in
- Rub olive oil over the entire thing, then smear some dried rosemary and black pepper over it.
- Cover in plastic wrap and put it in the fridge, preferably overnight.
- Take it out of the fridge about an hour before roasting, so that it warms up to room temperature. (Throwing a cold roast into the oven will lead to uneven cooking.)
- Preheat oven to 425 degrees
- Salt it decently — cheap cuts need a little more flavouring — then put it fat-side-up on to a rack and on to a shallow roasting pan. (Putting it fat-side-up means the fat bastes the roast as it’s cooking; keeping it off of the pan directly = even roasting all around)
- Put it into the oven and let roast at 425 for about 15 minutes, then lower to 300 degrees. Keep it in there for about 30 minutes more for every pound.
- When it’s done, take it out and cover it loosely with a tin foil tent for 10-15 minutes.
- Slice THIN.
That’s about it. For gravy, throw the pan on to the stove top, add a tablespoon or so of flour, some beef broth, red wine, a smashed clove of garlic, salt and pepper. Stir frequently until it reduces and thickens, then adjust to taste.
There. Not a totally useless food photo of the day.
Friend and colleague Erin Loxam and I have pledged to take and upload one photo every day for all of 2011. See how she’s doing here.